Ingredients

• 1 tablespoon chili oil
• 2 tablespoons peanut oil
• 1 tablespoon jalapeno, sliced thinly
• 1 tablespoon shallots, julienned
• 1 tablespoon cilantro leaves
• 1 tablespoon green onions, cut into 1-inch lengths
• 1 tablespoon ginger, julienned
• 1 cup Worcestershire sauce
• 1 cup mirin, or sweet sake
• 2 cups soy sauce
• 3 pieces whole ginger, smashed
• 1/2 cup ketchup
• 1 cup chopped garlic
• 1 3/4 cups honey
• 1 cup chopped shallots
• 1/2 cup lemon juice
• 1/2 cup sambal (garlic chili paste)
• 3 tablespoons freshly ground black pepper
• 4 (8-ounce) flat iron steaks
• 1/4 cup blanched garlic
• 2 tablespoons sambal
• 1/4 cup sugar
• 1/4 cup shaohsing, or Chinese rice wine
• 2 cups oyster sauce
• 3 cups chicken stock
• 2 tablespoons peanut oil
• 1/2 cup shiitake mushrooms, quartered
• 1/2 cup blanched asparagus, cut into 1/2-inch lengths
• 1/2 cup scallions, cut into 1/2- inch lengths
• 1/2 cup bok choy
• 1/2 cup red onion, sliced
• Chopped cilantro leaves, for garnish
• Chopped scallions, for garnish

Instructions

1. In a small saute pan, heat the chili and peanut oils. Add the jalapeno, shallots, cilantro, green onions, and ginger and cook until slightly tender. Remove from the heat and set aside.
2. Combine the marinade ingredients in a medium bowl and whisk together until thoroughly combined. Place the steaks in the marinade and refrigerate for 12 hours.
3. Heat the grill to high heat. Remove steaks from the marinade and season with a little salt and pepper. Grill to desired temperature, about 2 to 3 minutes per side. Remove the steaks from the grill and allow to rest. Slice the steaks on a thin bias and set aside.
4. In a medium bowl, whisk together all the ingredients. Set aside.
5. Heat the peanut oil in a wok or hot saute pan over high heat. Add the mushrooms, asparagus, scallions, bok choy, and red onions, and cook until tender. Deglaze the vegetables with the Szechwan Deglaze until almost all the liquid is absorbed.