1. Preheat oven to 375°F 2. Whisk chili sauce, soy sauce, balsamic vinegar, and ginger in medium bowl; place in large zip-loc bag. 3. Add steaks and turn to coat. 4. Let marinate at room temperature 15 minutes, turning occasionally. 5. Heat 1/2 tablespoon vegetable oil in large ovenproof skillet over medium-high heat. 6. Scrape most of marinade off steaks and back into bowl. 7. Sprinkle steaks with salt and pepper; add to skillet and cook until browned, about 3 minutes. 8. Turn steaks over and transfer skillet to oven. 9. Roast until cooked to desired doneness, about 5 minutes longer for medium-rare. 10. Transfer steaks to cutting board; let rest 10 minutes. 11. Meanwhile, heat remaining 1 tablespoon vegetable oil in heavy medium skillet over medium-high heat. 12. Add onion and bell peppers; sauté until crisp-tender, about 3 minutes. 13. Add green onions and all remaining marinade from steaks. 14. Bring to boil. 15. Stir in cilantro. 16. Cut steaks crosswise in half. 17. Divide steaks among 4 plates. 18. Spoon vegetables over steaks and serve with Jasmine rice to sop up the juice. ---------------------------------------------------------------------------
Nutrition
Ingredients
