Prep 10 mins
Cook 22 mins
From a Sunset Magazine special edition, "Sunset Weeknight." This is a delicious, Asian-inspired recipe that makes a nice change from London Broil. I like to serve it with garlicky smashed red potatoes and steamed broccoli.
- 226.79 g fresh shiitake mushrooms, rinsed and stems removed
- 226.79 g sliced common mushrooms (white or crimini)
- 29.58 ml olive oil
- 14.79 ml minced fresh ginger
- 59.14 ml hoisin sauce
- 29.58 ml rice vinegar (not seasoned rice vinegar)
- 14.79 ml dark sesame oil
- 14.79 ml cornstarch
- 44.37 ml cold water
- 473.18 ml reduced-sodium fat-free beef broth
- 2 garlic cloves, minced
- 907.18 g flank steaks, trimmed of fat
- 2-3 green onions, rinsed, patted dry, and sliced diagonally into thin slices
- Cut shiitake caps into 1/4 inch thick slices. Heat olive oil in 12-14 inch nonstick skillet over medium-high heat. Add shiitake, common mushrooms, and ginger. Cover and cook, stirring often, for about 10 minutes or until lightly browned.
- Meanwhile, in a small bowl, combine hoisin sauce, rice vinegar, and sesame oil. Place flank steak on a rack in a broiling pan; brush top with about half of the hoisin sauce mixture.
- Combine cornstarch and cold water; stir until well mixed. Add broth and garlic to pan with mushroom mixture. Bring to boil over high heat, then add cornstarch mixture. Cook and stir until sauce is thickened.
- Broil steak about 6 inches from heat about 6-7 minutes or until well-browned on top. Flip over and brush other side with all but 1 tbsp of hoisin sauce mixture. Broil until meat is done to taste, about 6-7 minutes longer for rare (cut to test).
- Transfer steak to a carving board. Stir remaining 1 tbsp of hoisin sauce mixture into the mushroom sauce and pour sauce into a bowl. Cut steak against the grain into thin slices. Divide meat between 4-6 plates. Top with equal amounts of mushroom sauce and serve. Garnish with green onions.