Time: 1 hour
Serves: 4
Ingredients
Sauce:
1/4 cup chopped green onions
1/4 cup soy sauce
1 & 1/2 Tbsp. chopped peeled fresh ginger
1 Tbsp. brown sugar
1 Tbsp. sesame oil
1 Tbsp. honey
1/8 tsp. ground nutmeg
1 garlic clove
Mojo:
1/2 cup cilantro leaves
1/2 cup mint leaves
3 Tbsp. water
1 Tbsp. olive oil
1 Tbsp. fresh lemon juice
1 garlic clove
Other ingredients:
1 package baby bella mushrooms (or 2 portobello mushroom caps, gill removed, sliced)
1 lb. green beans, trimmed
1 lb. boneless beef shoulder steak
Directions
Combine all sauce ingredients in a food processor and process until smooth. Place in a small bowl.
Place all mojo ingredients in a food processor and process until smooth. Place in a small bowl.
Steam green beans 3 minutes or until tender, keep warm.
Heat a nonstick grill pan over medium high heat. Spray with cooking spray. Add steak and cook 2 minutes on each side.
Remove from pan and slice into thin slices, across grain. Toss mushrooms with half of sauce, add to pan and cook 1 minute.
Remove mushrooms from pan. Return steak to pan and cook 2 minutes, or until desired doneness.
Drizzle steak with remaining sauce. Arrange steak, green beans and mushrooms on a plate and serve with Mojo.
Enjoy!
Recipe adapted from "The Best of Cooking Light"
