Grill-Sautéed Beef And Vegetables
Fire up the grill and get ready for a vibrant and flavorful feast with this hibachi barbecue steak and vegetable recipe. Tender strips of flank steak mingle with colorful bell peppers, broccoli, squash, and zucchini, all coated in a savory hibachi barbecue sauce. The sizzling mix of ingredients creates a mouthwatering aroma that will have everyone eagerly waiting to dig in. Serve this delicious dish with steamed rice for a satisfying and complete meal that is perfect for any gathering.
— Constant Cookbook
Ingredients
- 1 1/2 lb. flank steak, cut into strips 2 inches wide and 1/8 inch thick
- 5 Tbs. vegetable oil
- Kosher salt and freshly ground pepper, to taste
- 1 red bell pepper, cut into 1/4-inch strips
- 1 yellow bell pepper, cut into 1/4-inch strips
- 1 red onion, halved and cut into 1/4-inch slices
- 8 oz. broccoli, cut into small florets
- 1/2 lb. yellow squash, cut into 1/4-inch slices
- 1/2 lb. zucchini, cut into 1/4-inch slices
- 1/4 cup water
- 3/4 cup hibachi barbecue sauce, plus more for drizzling
- 4 green onions, white and light green portions, thinly sliced on the bias
- Steamed white rice for serving
Instructions
- Prepare a medium-hot fire in a grill. Place a perforated steel sauté pan and a perforated steel chef’s pan on the grill and preheat for 15 to 20 minutes.
- In a bowl, stir together the steak and 1 Tbs. of the oil, and season with salt and pepper. In another bowl, stir together the bell peppers, red onion, broccoli and 2 Tbs. of the oil, and season with salt and pepper. In another bowl, stir together the squash, zucchini and the remaining 2 Tbs. oil, and season with salt and pepper.
- Add half the beef to the chef’s pan, cover the grill and cook, stirring occasionally, for about 5 minutes. Transfer to a large bowl. Repeat to cook the remaining beef.
- Meanwhile, add the bell pepper mixture to the sauté pan, place the lid on the pan, cover the grill and cook, stirring occasionally, until almost crisp-tender, about 5 minutes, adding the water halfway through the cooking time. Add the squash mixture to the sauté pan and continue cooking, stirring occasionally, until all the vegetables are crisp-tender, 5 to 6 minutes more.
- Transfer all the vegetables and the beef to the chef’s pan, add the 3/4 cup hibachi barbecue sauce and stir to coat evenly. Cook until warmed through, 1 to 2 minutes, adding the green onions during the last 30 seconds.
- Transfer the beef and vegetables to a warmed platter. Serve immediately with steamed rice and pass additional barbecue sauce at the table for drizzling. Serves 6.
Yield
Serves 6.
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