Need
1 lb. or more thinly sliced rib eye steak
Marinate the beef at least an hour in:
2 TBS soy or Ponzu sauce
2 TBS Hoisin sauce
2 TBS Worcestershire sauce
2 TBS toasted sesame oil
1 cup orange juice
1½ tsp Bay Leaf Black Pepper Preserved Meyer Lemon Paste
Vegetables
4 cups broccoli
2 cups rehydrated porcini mushrooms
1 medium onion coarsely chopped
3 cloves fresh garlic smashed
1 cup roasted Cashews
Juice of one Meyer lemon
2 TBS cornstarch
Served with:
1 cup popcorn rice or regular white rice
2 TBS butter or TBS olive oil
2½ cups of water (2 cups for regular)
Salt and pepper to taste, but you probably won’t need it.
Do
Add the beef to the marinade. Prepare the rice – melt 2 TBS butter IN a 2-quart stock pot and add the rice. Toast the rice until it begins to brown. Add water and bring to a low boil. Cover and place in a 300F oven for 30 to 40 minutes, until all water is absorbed.
In a large skillet or wok, add ¼ cup light oil and bring to a shimmer. Remove the beef from the marinade, saving the marinade, and place in the oil, tossing and stirring until it begins to brown.
Add garlic, onions and mushrooms. Cook until the onions wilt. Add broccoli to the pan, remaining marinade and half the mushroom water. Cover and cook until the broccoli begins to change color. Add the cashews. Cook uncovered until almost all of the liquid is evaporated.
Add cornstarch to a cup of the remaining mushroom soak. Pour over the contents of the pan and cook until the sauce thickens. You may need a bit more water. Squeeze lemon juice into the skillet and stir well.
Place a helping of rice in a bowl and top with the beef and broccoli. Add your favorite seasoning of more soy sauce, Ponzu, rice wine vinegar, chili sauce or Sriracha.
Serve 3-4
- Don Grogg, dongrogg@outlook.com
