Grilled Peppers + Steak Stir-Fry

Our Grilled Peppers + Steak Stir-Fry is an easy and delicious thirty-minute dinner idea using steak, and skillet roasted peppers cooked on the grill. This post is sponsored by Kingsford, but the content and opinions expressed here are my own.

Grilled Peppers + Steak Stir-Fry

One of the things I love about summer is getting the grill going with Kingsford Charcoal fueling, and being the designated grillmaster of our family. Some of our favorite summertime foods like corn on the cob, peppers, chicken, baby back ribs, and steak are made even better with the wood-fired taste that only original Kingsford Charcoal delivers.

There’s nothing like searing a steak over red-hot coals and letting the meat get all smoky. That’s what summer is all about: family, good times, and backyard barbecues!

For our Grilled Peppers + Steak Stir-Fry, I used onions and peppers pan-roasted on the grill and grilled steak. This easy recipe is one of our family’s favorite meals. Giving this favorite family meal the Kingsford Charcoal treatment means we’re taking it to the next level with smoky veggies and wood-fired steak! 

 

When you cook your favorite foods over flame-licking Kingsford Charcoal, the sear and sizzle is the reason why you BBQ!

 

 

Since we’ve spent quite a bit of time at home this summer, we created a backyard retreat for our family to enjoy. As a family, hanging out and relaxing at home is a must; it’s how we unwind.

 

 

One of the ways we connect is by playing games, cooking, and eating our meals outside in our backyard. My youngest son helped me get the charcoal going. The twins helped prep the veggies. I finished cooking the steaks and a mixture of veggies in a skillet on the grill; then I brought it all together for our delicious stir-fry dinner.

There’s nothing like the smoke-infused flavor you only get by using Kingsford charcoal that infuses the food with authentic BBQ flavor. As I was finishing up dinner, every so often, the boys would say, “Dad, the food smells so good!” Priceless! 

 

 

Here’s What You Will Need To Make Our Grilled Peppers + Steak Stir-Fry: 

Steak. For this recipe, I used a couple of ribeyes marinated in olive oil, sea salt, freshly cracked black peppercorns, and cooked two different ways, one rare and one medium-done. We all like steak but cooked a little bit differently. And if you have good cuts of meats, then the only seasoning you need is flaky sea salt and freshly cracked black peppercorns. 

Veggies. When it comes to vegetables, grab what your family loves. We’re using a variety of peppers, red onion, and green onions.

Rice. Fried rice is usually made with white rice, but since we’re using what we have on hand, we tried it with wild rice. By using wild rice in our favorite fried rice recipe, we discovered the fried rice is good with white, brown, and wild rice. Who knew?

Seasoning. We love using Teriyaki sauce, a bit of sesame oil, and coconut aminos or liquid aminos to seal the deal. We also love this recipe with Hoisin sauce too. What’s your favorite stir-fry ingredient sauce? 

Peanuts. For this recipe, I used chopped honey-roasted peanuts, but you can also use chopped almonds, cashews, or walnuts. If you have nut allergies but still crave a bit of crunchy texture, try sunflower seeds, pumpkin seeds, or wasabi peas for a bit of crunch and spiciness. 

Kingsford Charcoal. No matter the time of year, Kingsford Charcoal is our backyard MVP! It’s true, you can’t eat it, but good golly, it makes the foods we cook on the grill taste even better! 

Grilled Peppers + Steak Stir-Fry Recipe

Ingredients:

• 1 pound of your favorite steak cooked on the grill
• 1 large red onion chopped 
• 1 1/2 cups tri-colored peppers
• 4 stalks green onions divided, use two for the vegetable mixture, reserve two to top the fried-rice just before serving
• two tablespoons Teriyaki sauce
• 2 tablespoons sesame seed oil
• 2-3 tablespoons liquid aminos
• 2 1/2 cups wild rice *I cooked the rice using an Instant Pot 
• 5 cups vegetable stock or chicken stock (for the rice)
• 2 tablespoons of peanut oil for stir-frying the rice
• 1/2 cup chopped peanuts, optional 

How to grill a steak

I marinated the steaks in olive oil, sea salt, and freshly cracked peppercorns for an hour. I also used both direct and indirect to cook them. When searing and grilling steaks, you want the fire hot, so I used roughly 40-50 Kingsford Charcoal briquettes placed them on the left side of the grill without any charcoal on the right side of the grill.

First, I removed the grill grate and cleaned out the ash pan. After replacing the ash pan, I made a small pile using a combination of crumpled newspaper and dry wood kindling. I piled up the charcoal around the newspaper and wood kindling, then sprinkled a cup of sugar over the newspaper and lit it with a match. As the newspaper burned, I added more wood (wooden kabob skewers broken in half). It didn’t take long for the coals to catch fire, so I closed the lid and let the fire build to the recommended temperature around 450-500 degrees.

Once the temperature was between 400-500 degrees, I opened the top of the grill, brushed any debris from the diamond grate, and placed it back on the grill. Then I brushed the grates with vegetable oil and closed the lid.

Once the gauge on the grill was in the 450-500 degree range, I opened the lid of the grill and placed the steaks directly over the hot coals and seared them for four minutes per side, then used a pair of grill tongs to move them to the cooler side of the grill.

I allowed the steaks to cook until I got an internal temperature of 140 degrees (medium), and the other steak continued cooking until I got an internal temperature of  155, which is just a smidgen over medium-well.

As the steaks were cooking, I placed a skillet with the onions on the indirect side of the grill and let them cook until the onions began to soften. Then I added the green onion and peppers and cooked them for four minutes. I removed the skillet and moved the steaks to a cutting board to rest. 

Directions for the stir-fry

1. I cooked the steak on the grill. I also sauteed the vegetables in a skillet on the grill as well. To get a smokier flavor, close the lid, and allow the vegetables to cook for 3-4 minutes. 
2. When the steak is finished cooking, cut it into strips or bite-size pieces.
3. Place a large skillet or wok over med-high heat. Next, add the peanut oil. When the oil is hot, add precooked and chilled wild rice, Teriyaki, and sesame oil. Stir vigorously for 3-4 minutes to keep the rice from burning and sticking to the bottom of the skillet. Stir in the vegetables, steak, and the liquid aminos. 
4. Topped with chopped peanuts and green onion and serve.

Cooking tips: 

• Instead of using water for cooking the rice, I used 5 cups of vegetable stock or chicken stock. 
• If you have nut allergies, you can use olive oil, vegetable oil, safflower, or canola oil. 
• When making fried rice chilled or cold rice works best. Leftover plain rice is great for this recipe, or cook the rice ahead of time and place it in a container with an airtight lid and chill in the fridge for a few hours or overnight.

How to make a vegetarian stir-fry dish

It’s easy to make this recipe vegetarian. Just remove the meat and more veggies or add scrambled eggs or red quinoa. If you’re vegan, use pan-seared tofu or add more vegetables like broccoli, kale, bok choy, sliced celery. Use ingredients pineapple chunks, pomegranate seeds, or sliced apples to add a touch of sweetness. And because I limit my salt intake, I rarely use soy sauce—instead, I liquid aminos and coconut aminos. I also love the taste of a good fish sauce or oyster sauce.

Now that you have our Grilled Peppers + Steak Stir-Fry recipe, grab a bag of Kingsford Charcoal and fire up the grill!  You can find more recipes to grill by heading over to Kingsford’s website. Creating lots of summer cookout memories is always a great way to get your family into the backyard for some much-needed downtime and relaxation.