Hoisin Beef with Shiitake Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 (4-ounce) beef tenderloin steaks (1 inch thick) |
1 1/2 tablespoons hoisin sauce |
1 tablespoon dry white wine |
1 teaspoon minced peeled fresh ginger |
2 garlic cloves, minced and divided |
1 1/2 cups water |
1 (0.5-ounce) package dried shiitake mushrooms (about 1/2 cup) |
cooking spray |
1 teaspoon dark sesame oil |
2/3 cup sliced green onions |
2 cups hot cooked long-grain rice |
Directions:
1. Trim fat from steaks. Combine hoisin sauce, wine, ginger, and 1 garlic clove in a shallow dish. Add the steaks; cover and marinate in refrigerator 2 hours, turning steaks occasionally.
2. Combine water and mushrooms in a saucepan; bring to a boil. Remove from heat; cover and let stand 30 minutes. Remove mushrooms from pan with a slotted spoon, reserving liquid. Discard mushroom stems; cut caps into quarters, and set aside. Bring mushroom liquid to a boil; cook until reduced to 1/3 cup (about 5 minutes). Remove from heat. Remove steaks from marinade; add marinade to reduced mushroom liquid; set aside.
3. Prepare grill or broiler.
4. Place steaks on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Set aside and keep warm.
5. Heat the sesame oil in a nonstick skillet over medium-high heat. Add mushrooms, green onions, and 1 garlic clove; sauté 2 minutes. Add marinade mixture, and cook 2 minutes.
6. Cut the steaks diagonally across grain into thin slices. Arrange steak on each of 2 plates, and top with mushroom sauce. Serve with cooked rice.
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