Asian Skirt Steak over Matchstick Veggies

A simple Asian marinade brings new life to skirt or flank steak! If you don’t have a grill (like me) simply cook it in the skillet. I love the crisp matchstick vegetables. Not only does it look great and bright, it’s delicious! Serve it with a side of Ginger & Sriracha Sprouts for more veggies!

Asian Skirt Steak over Matchstick Veggies

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• Steak:
• 1 lb skirt or flank steak
• 2 Tbsp low sodium soy sauce
• 1/2 tsp sesame oil
• Pepper
• Veggies:
• 1 bell pepper julienned and cut into matchsticks
• 6 scallions cut into matchsticks
• 4 medium carrots peeled and cut into matchsticks
• 1/2 tsp sesame oil
• 2 tsp low sodium soy sauce
• 2 tsp rice wine vinegar
• 2 cloves garlic minced
• 1/2 tsp freshly grated ginger
• 2 tsp sesame seeds

Method

 

1. For the steak marinade, mix soy sauce and sesame oil. Place steak in bowl and toss to coat. Season with black pepper. Marinate for 30 minutes to 2 hours.
2. Meanwhile, mix the matchstick-cut vegetables with the remaining ingredients.
3. In a skillet over medium heat, cook steak for 7 minutes on one side, don’t move the steak for the first 2 minutes to get a good sear. Flip and cook another 5-7 until steak reaches desired doneness. Let rest for 10 minutes before slicing.
4. In the same skillet, lower heat to medium-low and wipe the pan with a paper towel. Add the matchstick veggies and saute for 2-3 minutes.
5. To plate, place the veggies on the bottom and sliced steak over them. Garnish with sesame seeds.