Wok Seared Rib Eye and Baby Portobellos!

thebtls

Wok Seared Rib-Eye Steak, Green Onions and Baby Portobello Mushrooms
Portobello mushrooms are sautéed with green onions and removed from the pan. Then the steak is sliced into ¼” strips and cooked in Canola Oil. The mushrooms are returned, along with a big glug of soy sauce, to cook until they get nicely coated. You don't even need salt. There's enough in the low-sodium soy sauce to make everything properly seasoned. Serve this with some plain rice and steamed broccoli. Serves 1 to 2; adapted from SeriousEats.com.



Ingredients
Canola Oil
1/4 cup Green Onions, chopped (optional – shallots)
10 Baby Portobello Mushrooms, stems removed, thinly sliced (Option – Shiitake)
EVOO (Extra Virgin Olive Oil)
1 boneless rib-eye (about 14-16 ounces) Low-sodium soy sauce
1 ½ Cups steamed Long Grain White Rice
3 Medium stocks of steamed Broccoli
Garlic Pepper
Water



Procedure
1. Fire up the BGE to full T-Rex (high heat).
2. Place wok on grid and pour in 3 cups of water. Add the broccoli into a Bamboo steamer and steam until tender then set aside.
3. Steam or cook 1.5 cups of Long Grain White Rice and set aside.
4. After broccoli is done, remove water from Wok and pour in the canola oil and bring up to temp.
5. Toss in the Onions and Mushrooms and cook until they are soft, stirring constantly for 2-4 minutes then remove and set aside.
6. Pour off any excess Canola Oil and add the EVOO into the wok or skillet. Slice the Rib eye into ‘stir fry’ size pieces and season with Garlic Pepper to taste.
7. When hot, add the steak and seer until medium to medium rare. Sear for 2 to 3 minutes a side. Remove the steak and set aside.
8. Reduce the heat a little while meat rests.
9. Add the mushrooms and shallots back in. Pour in the soy sauce and cook until it coats the mushrooms in a sauce, stirring continuously.
10. Remove from heat and pour the mushroom and soy sauce on top of the meet. Serve with white rice and broccoli.

Doug in Eggmonton

Nice looking cook.

Doug

thebtls

Thanks. This was one of the most tasty cooks I've done in a while. Been searching for different things to cook because we were in a rut. The only bummer with this cook was I purchased a new Cast Iron Skillet to use and when I got home it was NOT seasoned yet. (told me at the store it was). So THAT is in the oven right now waiting to finish.

RU Eggsperienced

Hi Tony,

Looks fantastic. How do you set up your egg for Wok cooking? I was thinking with my spider. Someone mentioned at one point to bring the egg up to temp and then close the bottom vent... Maybe thats the best not sure.

I got a Wok for Christmas and have been meaning to do a few things but haven't yet (other than seasoning my wok)... Biggest excuse I have is travelling so dern much.

RVH

Sir, I believe you just pushed me over the edge on getting a wok!

thebtls

I don't own a spider. I just put the egg at full flame and put the wok right on my grid. I have a large so it has a 2" lip that keeps it from falling off, my wok has a handle. I have about 5 or 6 different wok cooks on my blogsite if you go there and search through it...Thanks for the comments!

JLOCKHART29

Just saved this to favorites! Got me a wok from The Wok Shop tracking says should be hear Tues.

thebtls

...the wok shop...snappy. And thanks. Have to go see that shop!

NoVA Bill

Very nice, thanks for sharing.