Asian Ginger Seared Bone-In Strip Steak with Vegetables
Servings Prep Time
2people 10minutes
Cook Time Passive Time
25minutes 5minutes
Servings Prep Time
2people 10minutes
Cook Time Passive Time
25minutes 5minutes
  • 216 oz Premium Bone-In Strip Steaks
  • 1/2cup Sugar Snap Peasstems discarded
  • 1/2cup Water Chestnuts
  • 1 Red Bell Peppercut into strips
  • 1small oniondiced
  • 2tbsp Minced Ginger
  • 2tbsp Butter
  • 3tbsp Soy Sauce
  • 1/2tbsp Salt
  • 1/4tbsp Pepper
  • 2tbsp olive oil
  1. Season steak with salt and pepper and allow it to rest at room temperature for about 30 minutes. Meanwhile, prepare the ginger and vegetables.
  2. Preheat a large skillet to medium-high with olive oil. Add onion, red bell pepper, water chestnuts, and sugar snap peas; stir to coat in oil and then add 2 tbsp of soy sauce. Stir again and allow to cook for 8 to 10 minutes, or until vegetables are lightly browned and tender.
  3. Add butter to the skillet and allow to melt. Then, add minced ginger. Cook together with vegetables for another 5 minutes until browned.
  4. Move vegetables to the edges of the skillet and place steaks in the middle. Add 1 tbsp of soy sauce and allow steaks to sear for 3 to 5 minutes, or until golden brown on both sides and it comes to your optimal internal temperature.
  5. Move steaks to a cutting board and let rest for 5 minutes. Serve with vegetables and drizzle leftover pan sauce over each steak.
Recipe Notes

This recipe serves as a delicious twist on a classic Asian-inspired pepper steak using flat iron steak. By substituting bone-in or boneless strip steak and searing everything together, you get tender beef with a traditional sear and robust Asian flavors. We offer bone-in and boneless strip steaks that you can order online and have shipped to your home in a few days.

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