Minutes Prep time: 25
Minutes Total time: 165
Servings: 6
Difficulty: easy
1 jar (13.75 oz each) La Choy® Teriyaki Stir Fry Sauce-Marinade
4 teaspoons chili garlic sauce, divided
2-1/2 pounds beef flank or skirt steak, cut into 6 equal pieces
2 tablespoons pure maple syrup
1 tablespoon unseasoned rice or white vinegar
1 tablespoon vegetable oil
2 teaspoons toasted sesame oil
1 can (14 oz each) La Choy® Bean Sprouts, rinsed and drained
1 small red bell pepper, chopped
2 green onions, chopped fine
8 fresh mint leaves, chopped fine, optional
PAM® Grilling Spray
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 40 mg | 4% |
| Carbohydrate | 13 g | 4% |
| Cholesterol | 112 mg | 37% |
| Total Fat | 16 g | 24% |
| Iron | 3 mg | 16% |
| Calories | 358 kcal | 18% |
| Sodium | 375 mg | 16% |
| Protein | 40 g | 79% |
| Saturated Fat | 5 g | 27% |
| Sugars | 7 g | 1% |
| Vitamin C | 32 mg | 54% |
Place teriyaki marinade and 2 teaspoons of the chili sauce in a large recloseable food storage bag; stir to combine. Add steak, close bag and marinate 2 hours in refrigerator.
Stir together in medium bowl the syrup, vinegar, vegetable oil, sesame oil and 1 to 2 teaspoons of the remaining chili sauce. Add bean sprouts, red pepper, green onions and mint, if desired. Toss to combine; set aside.
Spray cold grill with grilling spray. Preheat grill to medium-high heat 20 minutes. Remove steaks from bag; discard bag with marinade. Cook steaks 8 minutes or to desired doneness, turning once or twice.
To serve, place each steak on a dinner plate and top with bean sprout salsa.
Grilled Steak and Asian Bean Sprout Salsa
