Try a variety of mushrooms, such as portobello, cremini or button in this Marinated Flank Steak with Oyster Mushrooms dish. Serve it alongside steamed rice and bok choy or other green vegetables.
Ingredients:
- 1/4 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup rice vinegar
- 2 tbsp brown sugar
- 2 tbsp vegetable oil
- 1 tsp minced fresh ginger
- 2 tsp minced fresh garlic
- 1 1/2 lb flank steak
- 1 tsp vegetable oil
- 4 cups sliced oyster mushrooms
- 2 tsp cornstarch
- 1/3 cup chopped green onion
- 1/3 cup chopped parsley
Preparation:
- Whisk the soy sauce, hoisin sauce, vinegar, sugar, 2 tbsp oil, ginger and 1 tsp of the garlic in a small bowl. Place the steak in a non-reactive container, add the marinade, cover and place in the refrigerator for at least 2 hours or overnight. Bring to room temperature before cooking.
- Heat the 1 tsp oil in a large non-stick skillet over medium-high heat. Add the remaining 1 tsp. garlic and mushrooms and cook for 6 to 8 minutes, or until the mushrooms are browned and the liquid has evaporated. Preheat barbecue.
- Remove the steak from the marinade and set the marinade aside. Barbecue the steak until it’s done to your liking, turning once. Depending on how thick it is, this can take anywhere from 8 to 15 minutes.
- While the steak is cooking, whisk the cornstarch into the reserved marinade. Bring to a boil in a small skillet and simmer on medium-low heat for 5 minutes, until thickened. Add the mushrooms.
- Slice steak thinly across the grain and serve with the sauce. Garnish with a sprinkle of green onions and parsley.
Yields 6
Prep time: 10 mins
Cooking: 19 mins
Nutritional Analysis per serving: • Calories 266 • Protein 26 g • Carbohydrates 11 g • Fibre 1 g • Total fat 13 g • Saturated fat 4 g • Cholesterol 44 mg • Sodium 568 mg
