Saturday, February 20, 2010

Wok Seared Rib-Eye Steak, Green Onions and Baby Portobello Mushrooms

Portobello mushrooms are sautéed with green onions and removed from the pan. Then the steak is sliced into ¼” strips and cooked in Canola Oil. The mushrooms are returned, along with a big glug of soy sauce, to cook until they get nicely coated. You don't even need salt. There's enough in the low-sodium soy sauce to make everything properly seasoned. Serve this with some plain rice and steamed broccoli. Serves 1 to 2; adapted from

Canola Oil
1/4 cup Green Onions, chopped (optional – shallots)
10 Baby Portobello Mushrooms, stems removed, thinly sliced (Option – Shiitake)
EVOO (Extra Virgin Olive Oil)
1 boneless rib-eye (about 14-16 ounces) Low-sodium soy sauce
1 ½ Cups steamed Long Grain White Rice
3 Medium stocks of steamed Broccoli
Garlic Pepper

1. Fire up the BGE to full T-Rex (high heat).
2. Place wok on grid and pour in 3 cups of water. Add the broccoli into a Bamboo steamer and steam until tender then set aside.
3. Steam or cook 1.5 cups of Long Grain White Rice and set aside.
4. After broccoli is done, remove water from Wok and pour in the canola oil and bring up to temp.
5. Toss in the Onions and Mushrooms and cook until they are soft, stirring constantly for 2-4 minutes then remove and set aside.
6. Pour off any excess Canola Oil and add the EVOO into the wok or skillet. Slice the Rib eye into ‘stir fry’ size pieces and season with Garlic Pepper to taste.
7. When hot, add the steak and seer until medium to medium rare. Sear for 2 to 3 minutes a side. Remove the steak and set aside.
8. Reduce the heat a little while meat rests.
9. Add the mushrooms and shallots back in. Pour in the soy sauce and cook until it coats the mushrooms in a sauce, stirring continuously.
10. Remove from heat and pour the mushroom and soy sauce on top of the meet. Serve with white rice and broccoli.