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Prep and Cook time:
30 minutes
Makes: 4 to 6 servings
This entrée has an exotic flair with the addition of shiitake mushrooms and an Asian glaze for the meat. Serve it up with tender-crisp broccoli and Mashed Potatoes from the freezer section, and you’ve got comfort food at its best.
Ingredients
1/2 pound fresh shiitake mushrooms, stems removed
1 package (8 oz.) sliced regular mushrooms
2 tablespoons Olive Oil
1 tablespoon minced fresh ginger
2 cups fat-skimmed beef broth
2 cloves garlic, minced or pressed
1 tablespoon cornstarch smoothly mixed with 3 tablespoons water
1/4 cup hoisin sauce
2 tablespoons Rice Vinegar
1 tablespoon Asian (toasted) sesame oil
1 flank steak (about 2 lb.), fat trimmed
2 to 3 thinly sliced green onions (optional)
Instructions
1. Cut shiitake caps into 1/4-inch-thick slices. In a 12- to 14-inch
nonstick frying pan with a lid, combine shiitake and regular mushrooms
with olive oil and ginger over medium-high heat. Cover and cook, stirring
often, until mushrooms are lightly browned, about 10 minutes.
2. Add broth and garlic to pan. Bring to a boil over high heat, then stir
in cornstarch mixture until sauce is thickened.
3.Preheat oven broiler. While mushrooms cook, mix together hoisin sauce,
rice vinegar, and sesame oil. Place flank steak on a broiler pan; brush
top of steak with about half of the hoisin mixture.
4. Broil steak about 6 inches away from heat until well browned on top, 6
to 7 minutes. Turn steak over and brush with all but 1 tablespoon of the
remaining hoisin mixture. Broil until meat is done to your liking (cut to
test), 6 to 7 more minutes for rare.
5. Transfer steak to a carving board. Stir remaining 1 tablespoon of the
hoisin mixture into mushroom sauce, then transfer sauce to a serving
container. Cut steak into thin slices; top servings with spoonfuls of
mushroom sauce. Sprinkle with green onions if desired.
Nutritional Information
Per serving: 291 cal., 47% (138 cal.) from fat; 25 g protein; 15 g fat (4.6 g sat.); 11 g carbo (0.9 g fiber); 430 mg sodium; 55 mg chol.
