VEGGIES IN THE STEEL PAN WITH CHICKEN OR SIRLOIN ENJOY DAN

STEEL GRILL PAN WITH SIRLOIN AND VEGETABLES by CHEF DAN:

Serves 4

This steel pan fry-pan cooks everything from bok Choy and other greens to pieces of tender juicy meat.

Its perforated design brings food in contact with the flame to impact a delicious smoky flavor without the risk of losing the ingredients to the fire. Even the blackened pieces are delicious.

 

INGREDIENTS:

1-pound chicken tender or boneless sirloin steak cut into thin stripes

3 tablespoon olive oil

1/4-cup soy sauce

1 tablespoon EACH cornstarch, and hoisin sauce

1 tablespoon EACH smoked paprika, cumin, sweet mesquite seasoning

4 each bok-choy, sliced vertically

1 onion, sliced vertically

2 carrots, sliced, on the bias in 2-inch pieces

1 cup EACH snap peas, bell pepper, mushrooms, and cherry tomatoes

Any vegetable in your refrigerator

Salt and pepper to taste

 

DIRECTIONS:      (PRE-HEAT GRILL TO MEDIUM-HOT)

1.   Combine 1 tablespoon olive oil soy sauce, cornstarch, and hoisin sauce in a bowl.

2.   Add chicken or meat and toss to coat, set aside.

3.   In a bowl add all veggies and remaining olive oil, paprika, cumin, mesquite seasoning and a little salt and pepper: mix thoroughly.

4.   Transfer the mixture to the steel grill fry-pan.

5.   Put on medium-hot grill and close the lid and cook.

6.   Tossing occasionally, until browned and softened, 10-12 minutes.

7.   Transfer back into the bowl and cover with aluminum foil.

8.   Add marinated meat to the steel fry pan and cook 4-5 minutes, stirring occasionally, and closing lid.

9.   Return veggies to the pan, with the meat and stir to combine.

10.                Heat thoroughly and enjoy.

 

ENJOY DAN:             BON-APPETITE!!