Recipe by Cooking Light April 1999


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Prepare grill or broiler.

  • 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.

  • 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.

  • 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.

Nutrition Facts

496 calories; calories from fat 20%; fat 10.9g; saturated fat 3.4g; mono fat 4g; poly fat 1.3g; protein 30.2g; carbohydrates 65.9g; fiber 2.9g; cholesterol 71mg; iron 5.7mg; sodium 298mg; calcium 62mg.