Mock Stir Fry - Grill Style

Created By: Georgia Hilber of Chippewa Falls, WI - Grilling with Beer Recipe 2010

Friday 09 September 2011

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INGREDIENTS

Marinade:

1 cup Sprecher's Special Amber
1/3 cup Teriyaki sauce
2 tbl brown sugar
1/2 tsp ground ginger
1/2 tsp ground garlic powder
1/2 tsp onion salt
1 tsp freshly ground pepper

Steak:

6 1-1/2 inch thick tenderloin steaks butterflied

Other Ingredients:

8 oz carton of sliced mushrooms
2 tbs of olive oil
1-2 grated carrots
1 bunch garden onions
roughly chopped broccolo (1-2 stems)
choice of soy, teriyaki, or steak sauce
1 additional cup Sprecher's Special Amber

PREPARATION AND GRILLING

6 1-1/2" thick tenderloin steaks butterflied. Refrigerate.

Saute 8 oz. carton of sliced mushrooms in 2 tbl. of olive oil.

Mix, stir and simmer the following with the mushrooms for 15 minutes:
1 cup Sprecher's Special Amber
1/3 cup Teriyaki sauce
2 tbl brown sugar
1/2 tsp ground ginger
1/2 tsp ground garlic powder
1/2 tsp onion salt
1 tsp freshly ground pepper

Remove mushrooms with slotted spoon and fill steaks. Place steaks in 8x8 glass dish and pour marinade over steaks. Reserve 1/3 cup of marinade for basting. Refrigerate for 2-4 hours.

Using tongs, turn steaks every half hour.

Cooking Instructions:
Preheat grill for medium heat.*
Place steaks on oiled grates.
Cover and grill for 5-8 minutes.
Brush top with marinade. Turn. Brush grilled side with marinade.
Cover and grill another 5-8 minutes. Test for doneness. 145 degrees for medium rare - 160 for medium.

* Prepare rice while grill is heating.
Follow directions on the rice box, substituting 1 cup of Sprecher's Special Amber for part of the required water. Add carrots, garden onions and broccoli. Cook as directed.

Let steaks rest 5 minutes before serving on bed of rice. Serve with your choice of sauce: Soy, Teriyaki, or Steak.