A hint of nutmeg in the sauce reflects the French influence in Vietnamese cooking. Combining mint with cilantro adds a refreshing element to the mojo, a Caribbean condiment consisting of garlic, citrus juice, and oil. It would also be good with grilled or roasted lamb. Steamed green beans make a colorful side on the plate.
1/4 cup chopped green onions
1/4 cup low-sodium soy sauce
1 1/2 tablespoons chopped peeled fresh ginger
1 tablespoon brown sugar
1 tablespoon dark sesame oil
1 tablespoon honey
1/8 teaspoon ground nutmeg
1 garlic clove
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
2 portobello mushroom caps (about 4 ounces)
1 pound green beans, trimmed
1 (1-pound) boneless beef shoulder steak
How to Make It
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.
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