Grilled Steak With Black Mushrooms Recipe - Cooking Index
Grilled Steak With Black Mushrooms Recipe - Cooking Index
You may not choose to eat this steak with chopsticks like I do, but even if you're going to eat it with a fork, follow the traditional Chinese style and cut the meat into thin strips before smothering it with the succulent black mushroom sauce.
Type: Meat| 1 1/2 lbs | 681g / 24oz | New York strip, poeterhouse, or |
| Other tender beef steak, abt 1" thick | ||
| 8 | Dried black mushrooms - (to 10) | |
| = (or fresh shiitake mushrooms) | ||
| Marinade | ||
| 1 tablespoon | 15ml | Minced ginger |
| 1 teaspoon | 5ml | Toasted Sichuan peppercorns - ground |
| 1/4 cup | 59ml | Soy sauce |
| 3 tablespoons | 45ml | Dry sherry or Chinese rice wine |
| 1 teaspoon | 5ml | Freshly-ground black pepper |
| Sauce | ||
| 1/2 cup | 118ml | Beef broth |
| 2 tablespoons | 30ml | Oyster sauce |
| 1 tablespoon | 15ml | Dry sherry or Chinese rice wine |
| 2 teaspoons | 10ml | Worcestershire sauce |
| 1 teaspoon | 5ml | Sesame oil |
| 1 1/2 teaspoons | 7.5ml | Cornstarch |
| Cooking | ||
| 2 tablespoons | 30ml | Butter or margarine |
| 1 tablespoon | 15ml | Minced shallots |
| 2 teaspoons | 10ml | Minced garlic |
| 2 teaspoons | 10ml | Minced ginger |
Score the beef lightly on each side with shallow criss-cross marks. Combine the marinade ingredients in a sealable plastic bag. Add the beef, seal the bag, and turn it a couple of times to evenly coat the meat. Refrigerate overnight.
If using dried mushrooms, soak them in warm water to cover for 30 minutes; drain. Cut off and discard the stems and thinly slice the caps. (Fresh mushrooms can be sliced stem and all.) Set aside.
Combine the sauce ingredients in a small bowl; set aside. Lift the beef from the marinade and grill it on a lightly greased grill over a solid bed of low-glowing coals for 4 minutes. Turn and continue to cook until it is done to your liking, 4 more minutes for medium-rare.
While the steak cooks, melt the butter in a small frying pan over medium heat. Add the shallots, garlic, and ginger and cook, stirring, until fragrant, about 10 seconds. Add the mushrooms and cook until tender, about 2 minutes. Add the sauce mixture and cook, stirring, until the sauce boils and thickens. Carve the steak into 1/2-inch-thick slices and top with the mushroom sauce.
This recipe yields 4 servings.
Variation: The steak can also be broiled 2 inches from the heat, or cooked in a ridged grilling pan.
Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)
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