Strip Steak Sizzle Sticks Over Vegetable Stir-Fry

Serves 4
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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:

  1. Whisk ingredients together in a medium-sized bowl and set aside.

Make the sizzle sticks:

  1. 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.
  2. Place cut steak in bowl and toss in 1/2 cup citrus ginger glaze and marinate for an hour or more in the refrigerator.
  3. Place 5 chunks of steak on pre-soaked skewers uniformly, touching but not tightly packed, onto each skewer. 
  4. Season all 4 sides of each steak skewer with 2 teaspoons Montreal seasoning.
  5. 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.
  6. 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.
  7. 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.
  8. Top with glazed steak skewer. Drizzle with additional glaze. Garnish with toasted sesame seeds and the green part of the scallions.

https://www.cutco.com/learn/strip-steak-sizzle-sticks-over-vegetable-stir-fry