Yield
4 servings (serving size: 3 ounces steak, 3 mushroom slices, 1 cup green beans, and about 1 tablespoon mojo)
Ingredients
Sauce:
1/4 cup chopped green onions
1/4 cup low-sodium soy sauce
1 1/2 tablespoons chopped peeled fresh ginger
1 tablespoon dark sesame oil
1 tablespoon honey
1/8 teaspoon ground nutmeg
1 garlic clove
Mojo:
1/2 cup cilantro leaves
1/2 cup mint leaves
3 tablespoons water
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 garlic clove
Remaining ingredients:
2 portobello mushroom caps (about 4 ounces)
1 pound green beans, trimmed
Cooking spray
1 (1-pound) boneless beef shoulder steak
Preparation
To prepare sauce, combine first 8 ingredients in a food processor; process until smooth. Place in a small bowl.
To prepare mojo, combine cilantro and next 5 ingredients (through 1 garlic clove) in a food processor; process until smooth. Place in a small bowl.
Remove brown gills from the undersides of portobello mushrooms using a spoon; discard gills. Cut each mushroom into 6 slices; set aside.
Steam green beans 3 minutes or until tender; keep warm.
Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add steak; cook 2 minutes on each side or until browned. Remove from pan; cut steak diagonally across grain into thin slices. Toss mushrooms with half of soy mixture; add to pan. Stir-fry 1 minute; remove from pan. Return steak to pan; cook 2 minutes or until desired degree of doneness. Drizzle steak with remaining soy mixture. Arrange steak, mushrooms, and green beans on serving plates. Serve with mojo.
Nutritional Information
Calories:364 (41% from fat)
Fat:16.6g (sat 4.9g,mono 7.6g,poly 2.2g)
Protein:35.6g
Carbohydrate:18.9g
Fiber:4.5g
Cholesterol:62mg
Iron:4.2mg
Sodium:608mg
Calcium:84mg
Vietnamese cooking@home
by cooking lover
