Ingredients
Equipment
Method
- Slice the skirt steak into bite-sized strips, cutting against the grain. In a large mixing bowl, toss the steak with 2 tablespoons olive oil and Kinder's The Blend Seasoning.
- Preheat 2 tablespoons olive oil on the flat top griddle over medium-high heat.
- Add the sliced onions and garlic to the flat top and cook for 3-4 minutes, stirring occasionally. Add the broccoli, bell peppers, carrots, and snap peas. Cook for an additional 6-8 minutes, stirring frequently, until vegetables are crisp-tender with light char. Move vegetables to the cooler zone of the flat top.
- Increase heat on the main cooking zone to high. Place the seasoned skirt steak strips onto the flat top in a single layer. Cook for 4-5 minutes until the steak begins to brown on the bottom. Flip and cook for an additional 3 minutes.
- Combine the cooked vegetables and steak in the medium-high heat zone. Pour Kinder's Teriyaki Cooking Sauce over everything and toss thoroughly to coat. Cook for 1-2 minutes until the sauce reduces slightly and coats the steak and vegetables in a glossy glaze.
- Remove from heat and let rest for 10 minutes. Serve over white rice, garnished with sesame seeds and sliced green onions. Finish with an extra drizzle of Kinder's Teriyaki Cooking Sauce.
Notes
- Cut against the grain — Skirt steak has a visible grain that runs lengthwise. Slice perpendicular to it into bite-sized strips. Miss this and the meat will be tough no matter how well you cook it.
- High heat, single layer — The steak needs direct contact with a screaming hot surface to build a crust. Crowded meat steams. Work in batches if your pan isn't large enough.
- Hold the sauce until the end — Add Kinder's Teriyaki Cooking Sauce after everything is cooked. A minute or two over residual heat is all it takes to glaze — any longer and the sugar burns.
- Move the vegetables to a cooler zone — On a flat top, push the veg off the hot spot while the steak sears. On a stovetop, transfer them to a bowl. Either way, crisp-tender vegetables, not mush.
- Rest before you serve — Let the finished stir fry sit for a full minute off the heat before plating. The sauce thickens and the meat holds its juices better.
- Meal prep ready — This recipe scales cleanly. Divide into containers over rice right after cooking — it holds in the refrigerator for up to 4 days and the sauce keeps the steak from drying out.
- Serve over steamed white rice — the grain absorbs the teriyaki glaze and that's the whole point. Brown rice or cauliflower rice both work if you want to change the base.
- A drizzle of sriracha or chili oil over the top adds heat without competing with the teriyaki flavor. Crispy wonton strips or fried shallots give you textural contrast against the tender steak and vegetables.
- For something alongside, miso soup keeps it clean and in register with the flavor profile. A quick cucumber salad with rice vinegar and sesame oil works the same way — light, acidic, cuts through the glaze.
- Refrigerator: Store in an airtight container for up to 4 days. The sauce helps keep the steak from drying out.
- Freezer: Freeze the stir fry without rice for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Stovetop reheat: Warm in a skillet over medium heat with a splash of water or extra Kinder's Teriyaki Sauce to loosen the glaze.
- Microwave reheat: Heat in 90-second intervals, stirring between each, until hot throughout.