Bottled hoisin sauce, traditionally
an oriental condiment, gives the mushroom glaze a subtle, sweet-and-tangy
flavor. Look for hoisin sauce with the oriental products in your
grocery store or in an oriental market.
Sauteed Sirloin
and Mushrooms
- 1 to 1 1/4 pound boneless
beef sirloin steak, cut 1/2-inch thick
3/4 teaspoon herb pepper or 1/4 teaspoon garlic pepper
1 tablespoon margarine or butter
3/4 cup beef broth
1 tablespoon hoisin sauce, teriyaki sauce, or Worcestershire
sauce
1 small onion, cut into very thin wedges
1 3/4 cups sliced fresh mushrooms
- Cut steak into four serving-size
pieces. Sprinkle with herb pepper or garlic pepper. In a 10-inch
skillet cook steaks in hot margarine or butter over medium heat
for 8 to 10 minutes or to desired doneness (145 degrees F for
medium doneness), turning once. Remove steaks from pan; cover
and keep warm.
- For mushroom glaze, carefully
add beef broth and hoisin, teriyaki, or Worcestershire sauce
to skillet. Cook and stir until bubbly, scraping brown bits from
the bottom of the pan. Stir in onion wedges and sliced mushrooms.
Cook over medium-high heat about 8 minutes or until vegetables
are tender and the glaze is reduced by half its volume (to 1
cup). Transfer warm steak to dinner plates and spoon glaze atop.
Makes 4 servings.
Servings Suggestions: Jazz up your dinner plate with
broiled sweet peppers. Cut sweet peppers (any color) into wide
strips, brush with vegetable oil, and broil until charred. Remove
peel, if desired. Serve with a basket of toasted garlic bread.
Nutritional facts per serving: calories:
247, total fat: 13g, saturated fat: 5g, cholesterol: 76mg, sodium:
410mg, carbohydrate: 3g, fiber: 1g, protein: 27g, vitamin A:
3%, vitamin C: 3%, calcium: 1%, iron: 24%
Recipe provided by Better Homes
and Gardens - BHG.com a
member of the Home
and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
