2 steaks (preferably lean) approx. 3/4 " thick
1/4 cup each: Hoisin Sauce and Soy Sauce
2 tbsp cane sugar
3 tsp garlic powder
2 tsp sesame oil
1 tbsp olive oil
1 tsp salt
1 tbsp toasted sesame seeds (I like the black & white ones)
1 cup each: Cauliflower, Romanesco, Yellow Peppers - cut into medium sized pieces
2 spring onions sliced cross-wise
1/4 cup sliced water chestnuts
1/2 cup salted cashews
4 frozen Asian dumplings (optional)
water for spraying or sprinkling
In a shallow dish, blend the Hoisin and Soy sauce with 1 tbsp cane sugar, 2 tsp garlic powder and 1 tsp sesame oil. Place the steaks in the dish and coat them generously with the marinade.
In a medium sized bowl, add all the vegetables and cashews except the spring onions. Drizzle with olive oil, 1 tsp sesame oil, 1 tsp garlic powder and salt. Toss.
Heat BBQ to medium and place your grilling basket on the grill for a few minutes with the cover closed, to warm it up. Add the vegetable mixture and spray or sprinkle a few drops of water on top (this will create a steaming effect). Close BBQ cover and grill for approx. 5 minutes, then open cover and toss with a slotted spoon. Repeat about 3 times (15 minutes or so) then add the dumplings and grill, tossing a couple of times. Using oven mitts, remove basket and place vegetables & dumplings in a warmed serving dish.
Turn BBQ to high, and when well heated, add steaks. Grill with cover open, for approximately 5 minutes on each side (I like my steaks rare). (Grill longer for a more cooked steak - refer to grilling chart BBQ Cooking Chart : BestBBQGuide.com). Remove from grill and place on a warmed plate. Take the remaining marinade and heat it up in a small saucepan until boiling (that way any meat juices will be cooked) and until slightly thickened. Slice the steaks and drizzle with sauce, sprinkle with sesame seeds and serve with the stir-fry, garnished with sliced spring onions.