20 minutes (+ 2 hrs 25 mins stand time)
This fresh and flavorful take on a classic Chinese-style takeout dish with ribeye steak is prepared on the grill instead of stir-fried.
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
- 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.
- Preheat grill to medium-high heat; grease grate well.
- 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.
- 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.
- Meanwhile, grill bok choy and mushrooms, turning once, for 6 to 8 minutes or until lightly charred and tender.
- In microwave, heat reserved marinade on HIGH for 30 seconds or until warm.
- Serve steak over grilled veggies and drizzle sauce over top. Garnish with sesame seeds.
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.