Asian Marinated Skirt Steak with String Beans & Peppers
2lbs. Skirt Steak
1 Cup Coconut Aminos
1 Tbsp. Fish Sauce
1 Tbsp. Toasted Sesame Oil
2 Tbsp. Chili Sauce
2 Tbsp. Fresh Orange Juice
2” Fresh Ginger, Peeled and Grated
5 Large Garlic Cloves, Crushed
2 Scallions, Chopped
1 lb. Green Beans, Trimmed
2 Red Bell Peppers, Sliced
5 Large Garlic Cloves, Thinly Sliced
1” Fresh Ginger, Crushed
Salt & Crushed Red Pepper
Season your skirt steak on both sides with kosher salt. In a medium bowl whisk together coconut aminos, fish sauce, toasted sesame oil, chili sauce, orange juice, ginger, scallions, and garlic. In a lidded container or large plastic bag, completely submerge skirt steak in marinade. Refrigerate one hour to overnight.
When ready to grill, oil your grill grate and prepare for high heat. Grill 6 minutes on one side and then 5-6 minutes on the other depending on your desired level of doneness. Once done, set aside to rest while you sauté your vegetables.
In a large wok over medium high heat, add a glug of olive oil to your pan. Once hot add in ginger, thinly sliced garlic, and crushed red pepper. Sauté for about a minute, add in peppers and green beans and sauté for a few minutes until warm but crisp.
Slice skirt steak and toss with vegetables. Sprinkle with sesame seeds and serve with crushed red pepper.