Asian Style Grilled Steak and Veggies with Micro Asian Mix

The Flavor of Freshness

Gourmet Sweet Botanicals

Asian Style Grilled Steak, Veggies, Rice & Chili Sauce 

Servings: 2 plates
Ingredients:

1 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

Sauce:
Steak Marinade 
1 tbsp cornstarch
2 tbsps water

Directions:
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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