Grill-Sautéed Beef and Vegetables | Williams Sonoma

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