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Ingredients

• 1 1/2 lb. flank steak, cut into strips 2 inches wide and 1/8 inch thick
• 5 Tbs. vegetable oil
• Kosher salt and freshly ground pepper, to taste
• 1 red bell pepper, cut into 1/4-inch strips
• 1 yellow bell pepper, cut into 1/4-inch strips
• 1 red onion, halved and cut into 1/4-inch slices
• 8 oz. broccoli, cut into small florets
• 1/2 lb. yellow squash, cut into 1/4-inch slices
• 1/2 lb. zucchini, cut into 1/4-inch slices
• 1/4 cup water
• 3/4 cup hibachi barbecue sauce, plus more for drizzling
• 4 green onions, white and light green portions, thinly sliced on the bias
• Steamed white rice for serving

Description

This Colorful Combo Of Flank Steak And Vegetables Is Cooked On An Outdoor Grill Using Our Specially Designed Pans, Which Prevent The Ingredients From Slipping Into The Fire.

Williams-Sonoma