Australian Striploin Mushroom Japchae, Zucchini, Soy-Garlic Sauce
- Prep time 15Min
- Cook time 15Min
- Technique Grill
- Meat Beef
- Cut Striploin
- Serves 2
Australian Striploin with a yummy soy garlic sauce
Ingredients
Mushroom Mix:
1 pound king trumpet mushrooms, sliced into thin half-moons
1 pound shredded enoki mushrooms
1 pound thinly sliced shiitake mushrooms
1 pound shredded maitake mushrooms
Soy-Garlic Sauce:
1 whole Asian pear, peeled
4 tablespoons garlic, minced
8 tablespoons sesame oil
1 ½ quarts brown sugar
1 ½ quarts tamari soy sauce
To Assemble and Serve:
Yield: 1 serving
8 ounces Australian beef striploin steak
Salt
Black pepper
1 ½ ounces canola oil
½ ounce shallot, sliced thin
¾ ounce zucchini, sliced thin
4 ½ ounces Korean sweet potato noodles, soaked
Method
For the Mushroom Mix: In a bowl, mix to combine all mushrooms. Refrigerate until needed.
For the Soy-Garlic Sauce: In a blender, combine pear, garlic, sesame oil, sugar, and 1 ½ quarts water. Blend until smooth. Whisk in tamari.
Reserve.
To Assemble and Serve: Prepare and heat a grill. Season the steak with salt and pepper. Grill steak until desired doneness. Meanwhile,
heat a wok over high flame. Add canola oil, then add shallot, zucchini and 3 ounces Mushroom Mix. Roast until mushrooms are cooked through and begin to brown, approximately 2 minutes. Toss in sweet potato noodles and
2 ounces Soy Garlic Sauce. Transfer to a serving plate. Slice the grilled steak, then lay it on top of the noodles.