The Flavor of Freshness​


 Gourmet Sw​eet Botanicals  

Asian Style Grilled Steak, Veggies, Rice & Chili Sauce 

Servings: 2 plates

Micro Asian Assortment
​2 skirt steaks (flap meat)
​1 bunch Asparagus (ends cut off)
1 Red bell pepper (sliced)
1 cup White or brown rice
2 cups chicken stock
Salt, pepper to taste

​Steak Marinade:
1 tablespoon chili paste (sambol)
1 tablespoon sesame oil
2 tablespoons rice wine vinegar
1 tablespoon chopped garlic
1 tablespoon minced ginger
1 tablespoon minced lemongrass
1/4 cup soy sauce
Salt, pepper to taste

Steak Marinade
1 tbsp cornstarch
2 tbsps water

Combine all marinade ingredients and put into to a bag with the steak. Refrigerate for 24 hours. To make the sauce: in a small pot, add the marinade and bring to a boil. Mix cornstarch with water in a small bowl and add to pot, simmer until the sauce has thickened. Heat a large saute pan and add oil. Season veggies with salt and pepper and cook quickly on high heat. Grill steak and let rest for 10 minutes. In a small pot, add rice and chicken stock and simmer until cooked. Plate rice, veggies, sauce and steak and top with Micro Asian Mix.

​You will have enough Micro Asian Mix to use as an addition for a gourmet mixed green salad. Try it with a Sesame Dressing to accent the flavor of the mix.

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