This is a nice switch from the regular meat and potatoes standby; however, it is not for the faint of heart...I mean faint of pallet. The sauce is very bold and will kick-up the flavor a few notches. If you like foods with an Asian flare, this is a meal for you.
Appearing for the very first time, my very own food photography. Tah-Daah! I think the photo is pretty good considering the entire family was sitting there waiting to eat while I arranged food. Except the four-year old, she wasn't waiting to eat, she was waiting to throw a dinner tantrum proclaiming her distaste for mashed potatoes and meat. Apparently she doesn't consider hot dogs to be meat. And now that I think about it, she is probably right. Are hot dogs meat?
Steak & Portobellos with Sweet Soy Ginger Sauce
Adapted from Isabel Cruz's recipe in Cooking Light Magazine
2-3 portobello mushroom caps (more would suit me fine - I could skip the steak completely)
1 lb. boneless beef shoulder steak (I often use those really thin slices of beef - I don't know the official name)
Sesame Seeds for garnish
1/4 c. chopped green onions (with green stems)
1/4 c. soy (I use low sodium)
1 t. fresh, peeled, chopped ginger (original recipe calls for more, add more if you like)
1 T. brown sugar
1 T. dark sesame oil
1 T. honey dash nutmeg
1 clove garlic, minced
1. Prepare sauce by combining all 8 ingredients in food processor until smooth. Set aside.
2. Remove gills from under portobellos (use a spoon) and slice caps.
3. Heat a nonsick pan over mediun-high heat. Coat with olive oil. Salt and pepper steak. Add steak and cook on each side until browned. Remove from pan. If using beef shoulder, slice diagonally. If using a thinner cut theres no need to slice it.
4. Toss mushrooms with a few tablespoons of soy mixture; add to pan. Cook for 1 minute. Remove from pan.
5. Return steak to pan and cook to desired doneness.
6. Plate steak and mushrooms together. Drizzle with remaining soy mixture.
Serving Note: I usually serve over jasmine rice, but tonight I will serve it with my Pioneer Woman's Roasted Garlic Mashed Potatoes. I will make extra mashed potatoes for Shepherd's Pie later this week.
Kid Friendly Adaptation: Don't drizzle their sizzle (you know...their meat...don't drizzle any sauce over it)! The sauce is waaaay too much for the kiddies. And when I made the garlic roasted mashed potatoes, I set aside a bowl full of regualr mashed tators sans roasted garlic.