- 2 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon red-wine vinegar
- 1 tablespoon grated peeled fresh gingerroot
- 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
- 1/4 teaspoon dried hot red pepper flakes, or to taste
- two 1-inch-thick filets mignons (3/4 pound), any fat trimmed
- 2 teaspoons vegetable oil
- 1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced
- 1/2 teaspoon salt
- 1/4 cup water
- 1 tablespoon honey
- 1 small Napa cabbage (about 1 1/2 pounds), trimmed and sliced thin crosswise
- 1 cup packed >I/I
- 1 medium red bell pepper, cut into thin strips
- 1 Asian pear or firm-ripe Bosc pear, cut into 1/4-inch julienne strips
- 2 scallions, sliced thin
- 1/2 cup packed fresh coriander sprigs
- In a shallow bowl stir together marinade ingredients.
- Add filets to marinade, turning to coat, and marinate at room temperature 15 minutes. Remove filets from marinade, letting excess drip off, and reserve marinade. In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté filets about 4 minutes on each side for medium-rare meat. Transfer filets to a cutting board.
- In any drippings remaining in skillet cook mushrooms with salt, stirring frequently, until golden, about 3 minutes. Add reserved marinade, water, and honey and bring to a boil. Remove skillet from heat and cool mixture 10 minutes.
- In a large bowl combine cabbage, mizuna or arugula, bell pepper, pear, scallions, and all but 4 sprigs coriander. Add mushroom mixture and toss to coat. Cut filets into thin slices. Mound cabbage mixture on 4 dinner plates and arrange steak slices on top. Garnish with reserved coriander sprigs.