- 1/2 pound fresh shiitake mushrooms, stems removed
- 1 (8 ounce) package sliced fresh mushrooms
- 2 tablespoons Safeway SELECT Verdi Olive Oil
- 1 tablespoon minced fresh ginger
- 2 cups fat-skimmed beef broth
- 2 cloves garlic, minced or pressed
- 1 tablespoon cornstarch smoothly mixed with
- 3 tablespoons water
- 1/4 cup hoisin sauce
- 2 tablespoons Safeway SELECT Seasoned Rice Vinegar
- 1 tablespoon Asian (toasted) sesame oil
- 1 (2 pound) flank steak, fat trimmed
- 3 thinly sliced green onions (optional)
- Cut shiitake caps into 1/4-inch-thick slices. In a 12- to 14-inch nonstick frying pan with a lid, combine shiitake and regular mushrooms with olive oil and ginger over medium-high heat. Cover and cook, stirring often, until mushrooms are lightly browned, about 10 minutes.
- Add broth and garlic to pan. Bring to a boil over high heat, then stir in cornstarch mixture until sauce is thickened.
- Preheat oven broiler. While mushrooms cook, mix together hoisin sauce, rice vinegar, and sesame oil. Place flank steak on a broiler pan; brush top of steak with about half of the hoisin mixture.
- Broil steak about 6 inches away from heat until well browned on top, 6 to 7 minutes. Turn steak over and brush with all but 1 tablespoon of the remaining hoisin mixture. Broil until meat is done to your liking (cut to test), 6 to 7 more minutes for rare.
- Transfer steak to a carving board. Stir remaining 1 tablespoon of the hoisin mixture into mushroom sauce, then transfer sauce to a serving container. Cut steak into thin slices; top servings with spoonfuls of mushroom sauce. Sprinkle with green onions if desired.