Grilled Chinese Ginger Beef with Mushrooms and Bok Choy

This fresh and flavorful take on a classic Chinese-style takeout dish with ribeye steak is prepared on the grill instead of stir-fried.

INGREDIENTS

4 Verde Grass-Fed Beef Ribeye Steaks

1/2 cup soy sauce

1/3 cup + 2 tsp canola oil, divided

1/4 tbsp sesame oil

1/4 cup oyster sauce

1/4 cup rice wine vinegar

4 cloves garlic, minced

3 tbsp minced gingerroot

2 tsp brown sugar

2 tsp liquid honey

4 tsp salt, divided

4 tsp black pepper, divided

4 scallions, thinly sliced

2 red finger chiles, thinly sliced

8 baby bok choy, halved lengthwise

4 large oyster mushrooms

4 small portobello mushrooms, stemmed

4 large shiitake mushrooms, stemmed

2 tbsp toasted sesame seeds

DIRECTIONS

1. In large bowl, whisk together soy sauce, 1/4 cup canola oil, sesame oil, oyster sauce, vinegar, garlic, ginger, brown sugar, honey, 2 tsp salt and 2 tsp pepper. Stir in scallions and chiles. Reserve half the marinade in a small microwave-safe bowl; set aside. Add steaks to remaining marinade and turn to coat. Cover and refrigerate for 2 to 3 hours or until chilled. Remove steaks from marinade and shake off excess marinade (discard marinade). Bring steaks to room temperature before grilling, about 20 to 30 minutes.
2. Preheat grill to medium-high heat; grease grate well.
3. In another large bowl, toss bok choy, oyster mushrooms, portobello mushrooms and shiitake mushrooms with remaining canola oil and season with remaining salt and remaining pepper.
4. Grill steaks, turning once, for 4 to 6 minutes for medium rare or cook to preferred doneness. Let rest for 5 to 10 minutes before slicing.
5. Meanwhile, grill bok choy and mushrooms, turning once, for 6 to 8 minutes or until lightly charred and tender.
6. In microwave, heat reserved marinade on HIGH for 30 seconds or until warm.
7. Serve steak over grilled veggies and drizzle sauce over top. Garnish with sesame seeds.

Tips:

To check the steak’s doneness, insert instant-read thermometer sideways into center of steak until it registers 120°F to 130°F for rare, 130°F to 135°F for medium-rare, 135°F to 145°F for medium, 145°F to 155°F for medium-well, and 155°F and up for well.

Substitute soy sauce with wheat-free tamari and use gluten-free oyster sauce, if preferred.

The dark brown gills of portobello mushrooms are edible but leach out a brown liquid as they cook, which may appear unappetizing to some. To remove gills, simply scrape with a spoon before cooking.