ASIAN SPICED FLANK STEAK WITH SHIITAKE BARBECUE SAUCE

ASIAN SPICED FLANK STEAK WITH SHIITAKE BARBECUE SAUCE image

Yield 4 people

Number Of Ingredients 18

3 pounds flank steak
4 tablespoons Emeril's Asian Spice Blend, recipe follows
Shiitake Barbecue Sauce, recipe follows
10 dried shiitake mushrooms
1 cup warm water
3 tablespoons sesame or peanut oil
1 clove garlic, chopped
1/2-inch piece gingerroot, minced
1/2 cup onion, chopped
1/2 cup carrots, sliced
1/2 cup bamboo shoots
1 bok choy, thinly sliced
1 small red pepper, julienned
2 tablespoons soy sauce
3/4 cup mushroom-soaking water
2 teaspoons cornstarch diluted in 3 tablespoons water
1 teaspoon dark sesame, roasted peanut, or chili oil
Salt

Steps:

Flank Steak: Rub flank steak with spice blend. Let marinate for 1 hour or refrigerate overnight. Preheat grill or broiler. Grill or broil steak on both sides for 6 minutes. Remove and allow to rest for 10 minutes. Stir-Fry: Cover the mushrooms with 1 cup warm water and soak for 20 minutes. Reserve the liquid, discard the stems, and slice the caps into strips. Heat wok with 2 tablespoons oil. Stir-fry garlic ginger, onion and mushrooms for 1 minute, then add the remaining vegetables. Stir-fry for 4 to 5 minutes or until tender. Add soy sauce, mushroom water, and cornstarch. Cook until slightly thickened. Drizzle with dark sesame oil, and season with salt. To Plate: Place Stir Fried Vegetables on platter. Thinly slice steak against the grain and fan over vegetables. Drizzle with Shiitake Barbecue Sauce. Emeril's Asian Spice Blend: 1 tablespoon 5-spice powder 1 tablespoon salt 1 tablespoon sugar 1 1/2 teaspoons ground black pepper 3/4 teaspoon cayenne In a small bowl, blend all the ingredients. Keep in an airtight container until ready to use. Shiitake Barbecue Sauce: 2 tablespoons vegetable oil 3/4 cup sliced shittake mushrooms 1/2 cup hoisin sauce 1 tablespoon sesame oil 2 tablespoons soy sauce 1 orange, zested and juiced Place a saute pan over medium-high heat. Add the oil and heat. When the oil is hot, add the mushrooms and saute until they begin to give up their liquid, about 4 minutes. Add the sesame oil, soy sauce, orange juice and zest and cook for 2 minutes.