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Hoisin Beef with Shiitake Mushroom Sauce

Yield 2 servings (serving size: 3 ounces steak, 1 cup rice, and 1/4 cup sauce)


  • 2 (4-ounce) beef tenderloin steaks (1 inch thick)
  • 1 1/2 tablespoons hoisin sauce
  • 1 tablespoon dry white wine
  • 1 teaspoon minced peeled fresh ginger
  • 2 garlic cloves, minced and divided
  • 1 1/2 cups water
  • 1 (0.5-ounce) package dried shiitake mushrooms (about 1/2 cup)
  • Cooking spray
  • 1 teaspoon dark sesame oil
  • 2/3 cup sliced green onions
  • 2 cups hot cooked long-grain rice

Nutrition Information

  • calories 496
  • caloriesfromfat 20 %
  • fat 10.9 g
  • satfat 3.4 g
  • monofat 4 g
  • polyfat 1.3 g
  • protein 30.2 g
  • carbohydrate 65.9 g
  • fiber 2.9 g
  • cholesterol 71 mg
  • iron 5.7 mg
  • sodium 298 mg
  • calcium 62 mg

How to Make It

  1. Trim fat from steaks. Combine hoisin sauce, wine, ginger, and 1 garlic clove in a shallow dish. Add the steaks; cover and marinate in refrigerator 2 hours, turning steaks occasionally.

  2. Combine water and mushrooms in a saucepan; bring to a boil. Remove from heat; cover and let stand 30 minutes. Remove mushrooms from pan with a slotted spoon, reserving liquid. Discard mushroom stems; cut caps into quarters, and set aside. Bring mushroom liquid to a boil; cook until reduced to 1/3 cup (about 5 minutes). Remove from heat. Remove steaks from marinade; add marinade to reduced mushroom liquid; set aside.

  3. Prepare grill or broiler.

  4. Place steaks on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Set aside and keep warm.

  5. Heat the sesame oil in a nonstick skillet over medium-high heat. Add mushrooms, green onions, and 1 garlic clove; sauté 2 minutes. Add marinade mixture, and cook 2 minutes.

  6. Cut the steaks diagonally across grain into thin slices. Arrange steak on each of 2 plates, and top with mushroom sauce. Serve with cooked rice.