With a barbecue wok you can take this beef stir-fry recipe outside to the grill.

• ⅓ cup hoisin sauce
• 2 tbsp salad dressing
• 2 tsp Asian chili sauce
• 1 lb Beef Grilling Steak (e.g. Rib, Top Sirloin or Strip Loin), trimmed and cut into 1/4-inch (5 mm) thick strips
• 4 cups mixed stir-fry vegetables (e.g. snow peas, slivered sweet yellow pepper, red onion and carrot)

1. Combine hoisin sauce, salad dressing and chili sauce. Toss 2 tbsp (30 mL) of the sauce mixture with beef strips. For even more flavour, marinate meat in the sauce for an hour or two.
2. Preheat barbecue to medium-high. Coat inside of barbecue wok with cooking spray. Place on the grill and close lid; heat for 5 minutes. Add beef strips to wok and cook over high heat for 1-2 minutes, stirring occasionally. Add vegetables and cook with the lid closed, for 8 minutes, stirring occasionally.
3. Transfer to a large serving platter or bowl; toss with remaining sauce. Serve with cooked vermicelli-style noodles.

From The Cooking Blog.

• ¾ cup soy sauce
• ¼ cup packed brown sugar
• 1 garlic clove, minced
• 1 tbsp minced fresh ginger
• 1 ½ lb Beef Grilling Steak or Medallions (e.g. Rib Eye, Top Sirloin or Strip Loin), 1-inch thick
• Garlic Smashed Potatoes (recipe below)

1. Combine soy sauce, sugar, garlic and ginger in large sealable freezer bag. Pierce steak all over with fork; add to bag and marinate for 15 minutes.
2. Discard marinade. Pat steak dry with paper towel.Grill or broil using medium-high heat for 6 to 7 minutes per side for medium doneness.
3. Let stand for 5 minutes; slice thinly across the grain to serve.

Garlic Smashed Potatoes: Boil scrubbed 3-inch (7.5 cm) new potatoes until just tender. Drain and cool slightly. Flatten each potato slightly with your hand, keeping potatoes intact. Brush generously with your favourite salad dressing and season with salt and pepper. Grill about 3 minutes per side, until crispy and browned.

From The Cooking Blog.