Skewered steak & mushrooms with asian flavors
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium fresh white mushrooms |
| 1 | pounds | Flank steak |
| ½ | cup | Ketchup |
| 2 | tablespoons | Light soy sauce |
| Optional: 2 teaspoons sesame oil | ||
| 2 | Cloves garlic; minced | |
| 1 | cup | Snow peas (about 18); halved |
| 1 | cup | Sweet red or yellow pepper; cut into squares |
| ¼ | cup | Sesame seeds |
Directions
Preliminaries: Preheat outdoor grill or broiler. Trim mushrooms; set aside.
1. Chill steak in freezer for 20 minutes; cut into thin diagonal slicesacross the grain.
2. In a small bowl, mix ketchup, soy sauce, sesame oil, if using, and garlic; set aside.
3. Thread steak on individual skewers (if using bamboo skewers, soak in water for 15 minutes before using), weaving around mushroom caps, snow peas and sweet peppers; brush all sides with ketchup mixture andf sprinkle with sesame seeds.
4. Place kebabs on a rack. Grill or broil until cooked and browned, turning occasionally, about 5-8 minutes. Serve on bed of rice, if desired.
Contributor: The Mushroom Council