Preheat a well-oiled grill to medium-high heat. Wash and dry produce.

Trim green beans if necessary. Halve, core, and thinly slice bell pepper into strips. Halve cucumber lengthwise; slice into ¼-inch-thick half-moons.

OVEN ALTERNATIVE: Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees.

Rinse shrimp* under cold water; pat dry with paper towels. 

In a large bowl, combine shrimp, green beans, bell pepper, cornstarch, half the Fry Seasoning (you’ll use the rest later), salt, and pepper.

Add stir-fry sauce and stock concentrate; stir to evenly coat. 

Cut two 18-inch-long pieces of foil (four pieces for 4 servings); arrange on a clean work surface. 

Dividing evenly, arrange shrimp and veggies in the center of foil pieces. Top each with 1 TBSP butter.

Fold foil over shrimp and veggies, then tightly cinch into packets. TIP: Be sure packets are well sealed for even cooking and to prevent leaks.

Pat steak* dry with paper towels and season generously all over with salt and pepper.

Add steak to one side of grill. Add shrimp and veggie packets, cinched sides up, to empty side of grill.

Close lid and grill steak to desired doneness, 5-7 minutes per side. Grill packets until veggies are tender and shrimp are fully cooked, 12-14 minutes. Transfer steak and foil packets to a cutting board to rest for at least 5 minutes. TIP: When checking for doneness of shrimp and veggies, carefully open the packets with tongs—there will be steam!

OVEN ALTERNATIVE: Place shrimp and veggie packets, cinched sides up, on a baking sheet. Roast on top rack, 25-30 minutes. (For 4 servings, divide packets between two baking sheets and roast on top and middle racks.) Once packets have roasted 10 minutes, heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Transfer steak to a cutting board to rest for at least 5 minutes.

While steak and shrimp and veggie packets cook, in a small bowl, combine mayonnaise, remaining Fry Seasoning, 2 tsp ketchup (be sure to measure—we sent more), 1 tsp sugar, 1 tsp water, and Sriracha to taste (4 tsp ketchup, 2 tsp sugar, and 2 tsp water for 4 servings). Season with salt and pepper. Whisk until smooth. 

Thinly slice steak against the grain.

Carefully open shrimp and veggie packets and sprinkle with sesame seeds. 

Divide steak and packets between plates. Divide mixed greens between small serving bowls; top with cucumber and wonton strips. Drizzle with as much miso ginger dressing as you like. Serve.