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.
green onions, rinsed, patted dry, and sliced diagonally into thin slices
Serving Size: 1 (262) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 268 g48 %
Total Fat 29.9 g45 %
Saturated Fat 9.4 g46 %
Cholesterol 93.5 mg
Sodium 388.2 mg
Dietary Fiber 2.5 g9 %
Sugars 7.8 g31 %
Protein 51.6 g
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.