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Delicious!!!!! Marinated over night, very flavorful and tender. Thank you for the recipe and guidance in grilling =)
Thanks for the reminder to freeze the meat for a bit, really helps, it looks like a great recipe, I have my meat marinating as I write. I always add broccoli & mushrooms.
Tried this recipe tonight. I like how easy it is to make, but the end result was rather bland for my palette. I’m not sure what I’ll do differently next time – maybe add sambal olek like the another reader suggested. Dunno. I’d make this recipe again, though, even with the way it’s outlined today.
You could always use sriracha or up the chili oil, PL—customize to your taste! Consider this a template! Thanks for the feedback.
I saw this on Instagram and had to make it. It was really good. I didn’t have green onions for the sauce, so I finally chopped half of a small yellow onion and used that instead. I also used sriracha instead of chili oil. I did have all the other ingredients. I would definitely make this again.
This recipe is so easy I cooked it in my airstream. Made this recipe with organic asparagus and red peppers.I used an organic grass fed tenderloin. The sauces would work with any mix ofVeggies or meat. I plan to use this again and again.
Instead of chili oil you can use a chili paste like Sambal Oelek. Also, add a splash of rice vinegar, two dashes of sesame oil and a pinch of ground white pepper.
For the ginger: Buy a small jar of organic minced ginger at Whole Foods or search “ginger people” on Amazon. If you insist on fresh, use the edge of a spoon to scrape the skin off ginger.
For the garlic: smash the clove with flat side of chef’s knife (blade facing away from you), then mince.
For the chili oil: Make chili oil from scratch. Google it..it’s very easy and cheaper than buying a bottle off the shelf.
Has anyone ever tried to make this with Skirt Steak instead of Flank Steak?
Hi Megan, I have not, but skirt steak should work fine. I would just cook it all the way through.
This recipe is definitely a part of my meal planning rotation, and I have served it often to guests. The chili oil I used is hot dark sesame oil, and I think the flavor of the sesame oil contributes positively to this great dish. Delicious over rice.
I meant to add that I don’t feel blanching the asparagus is necessary; I just sauté it a few minutes longer than the recipe states.
I didn’t realize until after I made this that the dish would be so festive with its bold red and bright green. Simply Recipes continues to be a solid source of recipies and new ideas.
What is this like without the Bell peppers?
Neither my wife nor I can stand them because they repeat on us for some hours after eating.
Hi, John! Emma, managing editor for Simply Recipes, here! I think it would be just fine without the peppers. You could sub in some sliced onion if you’d like some more vegetables in the dish. Thin slices of carrot would also be great. Enjoy!
I would go with onion AND carrots, and maybe some mushrooms.
Amazing.Just cooked this for lunch.
My husband loves this dish. I will make it again tonight. Thank you.
Loved this recipe
Made this tonight with cauliflower rice! It was AMAZING!! Totally hit the spot! I did double the sauce since it did cook down quickly.
I made this last night and it was great. My Bell peppers would not cook to the point of wilting so I took the steak out and cooked them by themselves. I also added much more garlic and soy sauce and I seasoned the steak and asparagus with salt and pepper. In the end I still could have used more sauce! It evaporated very quickly while mixing so I threw all of the ingredients together again in the bulletin made more. I added Sesame seeds at the end and it was perfect.
Thanks for the recipe! I’m going to try it with chicken next :-)
I’m so glad you liked it Ines! I think it would work great with chicken too.
was wondering if this is a spicy dish because of the oil?
Hi Kelly, it’s not really spicy, but if it is a concern, you can use regular oil and add a few chili pepper flakes.
Hi Elise, I’ve been making this for a few years and I would like to thank you because it is a favorite in our house. The leftovers are great too! I have a favor: I love the pattern of the plate this dish is displayed on on the website and would be thrilled if you would share what it is. Thank you for your time and generosity.
Hi Tami, I’m so glad you like it! The plate is Ralph Lauren, Wedgewood “Empire” pattern. I found a couple plates at a close-out sale of china. Pretty, isn’t it?
This is, hands down, the best recipe I have ever gotten from a recipe website!!! The third time I made it I was out of flank steak and used skirt steak. Even better, if you can imagine! THE best recipe for company…never any leftovers!
Why cook the steak in two batches if at the end, you return the first batch back in?
Because there’s a lot of beef, and it’s easier to fry the beef in batches. So, when you are done with the second batch, you return the first batch back to the pan. Now you have all of the beef in the pan, and all of the beef has cooked for approximately the same amount of time. Now you can proceed with adding the bell pepper, etc. ~Elise
Because you want to brown the beef. If you put too much in the skillet at once, it’ll steam instead of brown.