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If using wooden skewers, place 8-12 skewers in a shallow dish of water to soak until you are ready to use them.
Wash and dry the fresh produce.
Trim green onions; mince half and place in a medium bowl. Slice the other half crosswise into ¼-inch pieces, place in a large bowl, and set aside.
Peel and mince ginger and garlic; add to the bowl with the minced green onions, along with vinegar, soy sauce, honey, fish sauce, oil, and chili-garlic sauce. Whisk to combine the marinade.
Pat steak dry with paper towels and cut into 1-inch cubes; add to the bowl with the marinade, turn to coat, and set aside.
Add soy sauce, oil, vinegar, sesame seeds, honey, chili powder, and cayenne to the bowl with the sliced green onion; whisk to combine the dressing.
Using a clean cutting board, trim and halve cucumbers lengthwise, then slice crosswise into thin half-moons; add to the bowl with the dressing.
Trim, seed, and small dice bell peppers; peel, trim, and coarsely grate carrots. Add both to the bowl and stir to combine the salad. Set aside.
Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.
While the grill pan heats up, thread steak onto skewers and place on a plate, reserving marinade for later use. (If you don't have skewers, you can cook the steak directly on the grill pan.)
Once the grill pan is hot, coat with oil; working in batches if necessary, add the skewers and cook, turning occasionally, until the steak is cooked through, 8-10 minutes. Remove to a clean plate.
Meanwhile, pour reserved marinade into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to low, and simmer until sauce is slightly thickened, 3-4 minutes; remove from heat.
To serve, divide skewers and salad between plates; drizzle skewers with sauce and enjoy!
If using wooden skewers, place 8-12 skewers in a shallow dish of water to soak until you are ready to use them.
Wash and dry the fresh produce.
Trim green onions; mince half and place in a medium bowl. Slice the other half crosswise into ¼-inch pieces, place in a large bowl, and set aside.
Peel and mince ginger and garlic; add to the bowl with the minced green onions, along with vinegar, soy sauce, honey, fish sauce, oil, and chili-garlic sauce. Whisk to combine the marinade.
Pat steak dry with paper towels and cut into 1-inch cubes; add to the bowl with the marinade, turn to coat, and set aside.
Add soy sauce, oil, vinegar, sesame seeds, honey, chili powder, and cayenne to the bowl with the sliced green onion; whisk to combine the dressing.
Using a clean cutting board, trim and halve cucumbers lengthwise, then slice crosswise into thin half-moons; add to the bowl with the dressing.
Trim, seed, and small dice bell peppers; peel, trim, and coarsely grate carrots. Add both to the bowl and stir to combine the salad. Set aside.
Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.
While the grill pan heats up, thread steak onto skewers and place on a plate, reserving marinade for later use. (If you don't have skewers, you can cook the steak directly on the grill pan.)
Once the grill pan is hot, coat with oil; working in batches if necessary, add the skewers and cook, turning occasionally, until the steak is cooked through, 8-10 minutes. Remove to a clean plate.
Meanwhile, pour reserved marinade into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to low, and simmer until sauce is slightly thickened, 3-4 minutes; remove from heat.
To serve, divide skewers and salad between plates; drizzle skewers with sauce and enjoy!