Photography by Hudi Greenberger

GRILL-BASKET BEEF AND BROCCOLI 

 I’ve had my trusty grill basket for years and have always used it to prevent veggies from falling through the grill grates. Recently, I had a flash of inspiration, and I decided to try adding some meat to the basket for an all in- one dish, and it’s become a new barbecue favorite. Oyster steak is the perfect cut of meat for this delicious “stir-fry,” as it remains tender and juicy when grilled to perfection. Hope you enjoy it as much as we do! 

Serves 4–6 

• 1 24-oz (680-g) bag frozen broccoli florets, defrosted and drained
• 12 oz (340 g) baby bella mushrooms, washed, cleaned, and sliced
• 2 lb (1 kg) oyster steak, cut into 1x1-inch (3x3-cm) cubes
• 3 stalks scallions, sliced into thin rings
•  1 ¼ cup honey roasted peanuts
• toasted sesame seeds, for sprinkling

 MARINADE

•  ½ cup maple syrup
• ⅓ cup lite soy sauce
• ½ cup barbecue sauce
• 2 Tbsp sesame oil
• ¼ cup rice vinegar
•  6 cloves garlic, crushed
•  ½ tsp ground ginger
•  2 Tbsp water or chicken broth
• 1 Tbsp cornstarch dissolved in 2 Tbsp cold water

Place broccoli and mushrooms in a ziplock bag and mix. Place beef cubes in another ziplock bag. Place all marinade ingredients, aside from the cornstarch slurry, in a medium bowl, and mix well. Remove about 1 cup of the marinade and place in a small saucepan. Set aside (or refrigerate until grilling). Divide remaining marinade between the 2 ziplock bags, and shake well, until contents of the bags are well coated. Seal the bags, squeezing as much air out as possible. Refrigerate and marinate for at least 1 hour or up to 8 hours. Preheat an outdoor grill to medium-high heat. Meanwhile, place grill basket onto a large baking pan, and pour vegetables into the basket. Transfer the basket to the grill, and cook with grill cover down, for about 5–7 minutes, shaking basket to toss once or twice during cooking. Add beef to the basket, tossing to combine with vegetables. For medium done steak, grill an additional 8–10 minutes, mixing once or twice during cooking. If you prefer your meat a bit more well-done, allow to cook for up to 4–5 minutes longer, but be careful not to overcook or the meat may dry out. Transfer contents of the basket to a serving platter, and allow to rest for 2–3 minutes.

While meat is grilling, place the saucepan with the reserved sauce on the grill burner (or stovetop), and cook until heated through. Add cornstarch slurry, and stir until thickened. Drizzle sauce over the meat and vegetables in the serving platter, and toss to combine. Top with sliced scallions, peanuts, and toasted sesame seeds. Serve immediately.

(Originally featured in FamilyTable, Issue 651)