Strip Steak Sizzle Sticks Over Vegetable Stir-Fry
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This is one of those recipes you may want to consider making extra of because with just one bite, your guests will be clamoring for more. Strip Steak Sizzle Sticks Over Vegetable Stir-Fry gets its bold, memorable flavor from a citrus ginger glaze marinade that tantalizes the taste buds.
Preparing the Steak
New York strip steak is my meat of choice for these sizzle sticks. When buying the steak, look for it to have good marbling with no large clumps of fat. That marbling will contribute to the flavor and juiciness of the meat.
Use the 6-3/4″ Petite Carver to cut the steak into equal-sized chunks.
For easier cutting, consider chilling the steak to firm it up a bit before cutting.
The steak cubes are tossed into the citrus ginger glaze to marinate for at least an hour. The glaze is easily made by combining soy sauce, fish sauce, hoisin sauce, rice wine vinegar, sesame oil and my P.S. Flavor!™ Citrus Spice seasoning. You could also use lime zest in place of the seasoning.
The Rest
The grilled steak is served alongside a vegetable stir-fry. Feel free to use whatever veggies you want. I always like to think of color and texture when choosing vegetables for stir-fry.
Sweet onion kicks off the flavor. Slice it thin using a 7-5/8″ Petite Chef knife.
The stir-fry also includes colorful baby peppers, cut into julienne strips with a 6″ Vegetable Knife.
You can use the same knife to slice the celery, quarter the mushrooms and cut the scallions and broccolini.
For the celery, scallions and broccolini, cut on the bias for a nicer presentation. This type of cut also allows the veggies to cook a bit faster.
Side Notes
It is worth noting that if you are making these on a grill pan indoors, you may have to trim your wooden skewers down to fit the pan. Cutco’s Super Shears easily snipped through them, allowing me to cut them to size.
Also, when cooking, be sure to turn on your overhead vent because cooking on the hot pan can produce a bit of smoke. After all, the steak really does sizzle when it hits the pan.
Served over cooked soba noodles and flavored with a touch of the citrus ginger glaze, these Strip Steak Sizzle Sticks Over Vegetable Stir-Fry are hard to resist. They have layers and layers of flavor.
Ingredients
For the citrus ginger glaze:
- 1/2 cup soy sauce
- 1/4 cup fish sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 2 tablespoons P.S. Flavor!™ Citrus Spice seasoning or juice and zest of 1/2 lime, plus more to taste
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- Sriracha, to taste
For the dish:
- 2 (10- to 12-ounce) New York strip steaks
- Citrus ginger glaze
- 4 (8- to 10-inch) wood skewers, soaked in water
- 1 tablespoon P.S. Flavor!™ Montreal Kitchen seasoning or Montreal seasoning of choice, divided
- 1 tablespoon olive oil, divided
- 1/2 cup sliced sweet onion
- 2 each red, yellow and orange baby peppers, julienned
- 1/2 cup thin bias-cut celery
- 1/2 cup quartered shiitake mushrooms
- 1 tablespoon minced garlic
- 3-4 scallions, sliced thin on bias, green and white slices separated
- 8 ounces (about 1 bunch, 12 small pieces) broccolini, blanched and cut on bias
- 12 ounces buckwheat soba noodles, cooked
- Toasted sesame seeds, sliced green scallions and/or spicy cashews, for garnish
Directions
Make the citrus ginger glaze:
- Whisk ingredients together in a medium-sized bowl and set aside.
Make the sizzle sticks:
- Trim any excess fat from strip steaks. Cut each steak lengthwise into 2 long strips and then cut across each piece 4 times, making 5 equal-sized chunks from each long strip.
- Place cut steak in bowl and toss in 1/2 cup citrus ginger glaze and marinate for an hour or more in the refrigerator.
- Place 5 chunks of steak on pre-soaked skewers uniformly, touching but not tightly packed, onto each skewer.
- Season all 4 sides of each steak skewer with 2 teaspoons Montreal seasoning.
- Heat cast-iron grill pan over medium-high heat. Add 2 teaspoons of olive oil to pan and then place steak skewers in pan. Sear for 2 minutes, until the meat is pulling away from pan. Gently roll to the next side, brush with citrus ginger glaze, and repeat with the other sides. Brush again with glaze.
- Add remaining olive oil to large nonstick skillet, then add onions, peppers, celery and shiitake mushrooms. Sauté until softened and then add garlic, scallion whites and remaining 1 teaspoon Montreal seasoning. Stir in broccolini and then 1/2 cup citrus ginger glaze. Bring to simmer until vegetables are warm and tender.
- To serve, heat soba noodles and 1/4 cup citrus ginger glaze; mound about 1/2 cup into the center of each bowl. Surround with vegetables, evenly distributed among bowls.
- Top with glazed steak skewer. Drizzle with additional glaze. Garnish with toasted sesame seeds and the green part of the scallions.
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