Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 2005


Recipe Summary test

4 servings (serving size: 3 ounces steak, 3 mushroom slices, 1 cup green beans, and about 1 tablespoon mojo)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

364 calories; calories from fat 41%; fat 16.6g; saturated fat 4.9g; mono fat 7.6g; poly fat 2.2g; protein 35.6g; carbohydrates 18.9g; fiber 4.5g; cholesterol 62mg; iron 4.2mg; sodium 608mg; calcium 84mg.