Billy Ngo, now chef at Kru, a Japanese restaurant in Sacramento, shared this dish inspired by his previous restaurant, Red Lotus. Long, slender clamshell mushrooms have a great creamy texture, but if you can't find them, use small cremini or chanterelles.
1 pound New York strip steak, fat trimmed, sliced diagonally 1/4 in. thick
1 teaspoon kosher salt, divided
1 teaspoon pepper, divided
2 tablespoons vegetable oil
2 tablespoons butter
8 ounces clamshell mushrooms*, ends trimmed
1 tablespoon minced garlic
3 tablespoons minced shallots
1/4 cup reduced-sodium chicken broth
Chinese hot mustard
1/2 cup watercress leaves
How to Make It
Pat steak dry; sprinkle with 1/2 tsp. each salt and pepper. Heat oil in a large frying pan over medium-high heat. Cook steak, turning once, until browned but still pink in center, about 3 minutes total. Arrange steak on plates.
Add butter, mushrooms, garlic, and shallots to pan and cook until starting to brown, about 2 minutes. Add broth and remaining 1/2 tsp. each salt and pepper. Simmer until most of liquid evaporates, about 3 minutes.
Spoon mushrooms over steak. Dollop each piece of steak with about 1/8 tsp. mustard and sprinkle plates with watercress.
*Find clamshell mushrooms in well-stocked grocery stores.