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1 tbsp vegetable oil
500 g sirloin or other tender steak, at least 1-in. thick, cut into serving pieces
1 tsp butter, or sesame oil
2 garlic cloves, minced
1 small jalapeno, seeded and finely chopped
1 tsp minced fresh ginger
250 g portobello mushrooms, about 2 large, sliced 1/2-in. thick
1/4 cup sherry
1/2 cup red wine
1 tbsp cornstarch
1/2 tsp cracked or coarsely ground black pepper
1/4 tsp salt
6 green onions, sliced
Heat oil in a large wide frying pan set over high heat. When sizzling, add steak and sauté 3 minutes on each side. As soon as steaks are well-browned but still very rare, remove to a plate.
Remove pan from heat and add butter. Swirl until butter is melted. Add garlic, jalapeño and ginger to butter. Reduce heat to medium. Return pan to heat and stir for about 2 minutes. Add sliced mushrooms and stir until lightly browned, about 4 minutes.
Meanwhile, in a small bowl stir sherry with red wine, cornstarch, black pepper and salt until blended. Add to mushroom mixture and stir constantly over medium heat until hot and thickened, about 4 minutes. Then return steak, including any juices, to pan.
Sprinkle with green onions and cook, stirring mushroom mixture often and turning steaks halfway through, for 8 more minutes. Steak should be cooked medium. Wonderful with basmati rice or chèvre mashed potatoes and baby carrots and broccoli.
Calories 252, Protein 26.8g, Carbohydrates 7.7g, Fat 10.5g, Fibre 1.5g, Sodium 235mg.
If you like hot Oriental dishes, here's a superb method for pan-frying a steak with great Far East flavour. Meaty mushrooms make the serving of steak seem even more substantial.