Asian Inspired Steak and Veg

Posted: April 15, 2011 in Meat, Steak

I asked Josh to choose our dinner tonight. He requested steak and veg. Now I can’t just do a basic steak and veg on my day off. I had to find something to spice it up a bit. Looking through my Asian cookbook I came across a japanese inspired fillet steak. So off I went in search of all the japanese ingredients. I found mirin at Coles (I was at the shopping centre). Anyone that knows me knows that I absolutely detest the multinational supermarkets squashing local produce. I picked up some beautiful fillet steak from the local butcher and then went to my trusted IGA supermarket to source the japanese mushrooms. I settled on shitake, shimeji and oyster mushrooms. Coles has no choice in mushrooms. I could rave and rave and rave about this dish. Perfect for anyone that is shy of ‘hot’ spice, curries etc. This is Japanese inspired and sweet. The sauce is a perfect accompaniment to the steak, sweet potato mash and mushrooms while the beans just add a fresh touch. This will definitely be made again!

Five-spice Beef with Asian Mushrooms
Recipe By: The Complete Asian Cookbook, page 154
Serving Size: 4
Cuisine: Asian
Main Ingredient: Mushrooms
Categories: Steak

-= Ingredients =-
1/4 cup soy sauce
1/4 cup mirin
1/4 cup sake
2 tablespoon brown sugar
3 teaspoon five spice powder
1 teaspoon sea salt ; flakes
4 each fillet steak
600 gram sweet potato ; chopped
1 tablespoon butter
1/3 cup sour cream
2 cloves garlic ; crushed
1 teaspoon ginger ; ground
1 tablespoon peanut oil
2 tablespoon butter ; for pan-frying extra
1 teaspoon ginger ; grated fresh
1 clove garlic ; crushed, extra
100 gram shitake mushrooms ; sliced
100 gram shimeji mushrooms ; pulled
100 gram enoki mushrooms
2 tablespoon sesame seeds ; toasted, to serve

-= Instructions =-
Place the soy sauce, mirin, sake and sugar in a small saucepan and boil over high heat for 5 minutes, or until reduced and thickened slightly. Remove from the heat and cover.

Rub the combined five-spice powder and sea salt into the steaks.

Boil the orange sweet potato for 12 minutes or until soft. Drain well, then add the butter, sour cream, garlic and ground ginger and mash together until smooth and creamy. Season, cover and keep warm.

Heat the oil in a large frying pan over high heat. When very hot. cook the steaks for 4-5 minutes each side for medium-rare, or until done to your liking. Remove from the pan, cover with foil and rest for 10 minutes.

Melt the extra butter in a frying pan over medium heat until just sizzling, then stir in the ginger and extra garlic. Add the shitake and shimeji mushrooms and stir for 3 minutes, or until wilted. add the enoki, remove from the heat, cover and keep warm. reheat the sauce and sweet potato and serve with the steaks. Top with the mushrooms and sesame seeds.

  1. […] red onion and cheese. This helped to use up the left over mushrooms from Friday nights dinner, five-spice beef with asian mushrooms . I even had a helper that was very keen to assist adding the ingredients to the kitchenaid, […]

  2. […] Wow is all I can say.  What a wondrous grain pearl barley is.  Barley is a nutritious, nutty grain which offers a tasty alternative to rice.  It is often used in stews and soups, but can be used in place of rice in a risotto.  It can also be used cold in salads.  You can find it where you would find soups in the supermarket, lentils or split peas etc.  To prepare it for use the barley has to be soaked overnight or for at least 6 hours.  The ratio for this is one part barley, two part water.  Drain.  If you haven’t used asian mushrooms before you are really missing out.  Next time they are on special grab a packet and throw them through scrambled eggs with some herbs or try this recipe!  If you find you like the different flavour and are interested in trying something else, try the Asian inspired steak and veg […]

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