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Asian Garlic Steak Skewers - Spicy Green Beans - Brown Rice

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“Grilled Asian Garlic Steak Skewers from the green beans are actually a PF Chang's copy cat, and brown rice is prepared in a way to ensure it reduces calories and carbs by cooking and chilling with coconut oil. Trying to combine more complete meals in these recipes so you get a full dietary view of what you are making.”

Ingredients Nutrition


  1. cook brown rice with coconut oil the night before and refrigerate. Reheat in pan when ready to serve. (This does that magic trick of reducing the carbs you digest from the rice. It must be refrigerated for at LEAST 12 hours before you serve if you want this to work.
  2. cut the steak into 1 1/2 to 2 inch cubes. Too small they burn, too large they will be raw in the middle. If you prefer rare cuts that have red in the middle cut larger, if you prefer more well done, cut smaller marinade overnight or minimum 3 hours using sauce from the next step.
  3. mince the garlic, this is for flavor, so smaller is better. add half to the steak marinade and reserve the other half for the green beans.
  4. make the steak marinade by combining 1/2 the soy sauce, 1/2 the garlic, the sesame oil, half the vegetable oil, the ginger, and sesame seeds. Whisk in a bowl and add steak to marinade overnight or minimum 3 hours.
  5. skewer all the steak separating each piece with red onion (Marinading the meat on the skewer is a way to speed up the process, up to you.).
  6. chop the red onions so that they are moderately sized, about 1/2 to 1 inch cuts. Cut large enough to separate steak on the skewers.
  7. Trim green beans; break them into 1 1/2 inch long pieces with hands. Rinse and drained thoroughly.
  8. seperate the green from the white sections of the green onions so that you have white sections about 1 1/2 inch long, and the green sections are the remainder of the stalk.
  9. slice the white sections into thin strips for the green bean dish and set aside in a bowl for when you use the wok.
  10. Add the other half of the garlic to the bowl with the green onions.
  11. slice the green sections crosswise to get chive size cuts of the green onion and these will be used mostly for the steak.
  12. Make the sauce for the green bean stir fry by adding 2 tbs of soy sauce, 1/4 cup water, Szechuan hot chili flakes, rice wine vinegar,.
  13. When you are ready to prepare before dining, Preheat the grill to medium high heat. Grill for 8-10 minutes until the meat is done to desired liking.
  14. at the same time, heat wok to medium high heat with oil.
  15. When the oil is hot, stir in red chili pepper, garlic, and green onions, stir fry briefly until aromatic.
  16. Add the green beans; stir frying constantly until the beans color turns dark green which is about 60 percent cooked.
  17. After the green beans are cooked through, season the dish with salt and pepper.
  18. serve beans and steak side by side over rice.

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