Serves:4
Preparation time:25 minutes
Difficulty:Easy
Ingredients:
- 4x 200-250g steaks, sirloin, fillet or scotch fillet
- 2 tbsp. butter
- 2 tbsp. olive oil
- 2 cloves garlic, crushed or finely chopped
- 2 spring onions, finely sliced
- 1 punnet fresh shitake mushrooms
- 3 or 4 Portobello or field mushrooms
- 2 tbsp. Chang's Original Oyster Sauce
- 2 tbsp. Chang's Original Hoisin Sauce
Method:
- Bring the steaks back to room temperature and season well with salt and pepper.
- Heat a large frying pan and add one tablespoon of the oil. Cook the steaks over high heat to your desired level of doneness, turning once.
- Place in a shallow dish and loosely cover with foil or a clean tea towel during the preparation of the sauce.
- Add the remaining oil and butter to the pan and when the butter melts add the garlic and the mushrooms.
- Cook over a high heat until the mushrooms begin to brown and add the spring onions, cooking for a few seconds before adding the oyster and hoisin sauces and two tablespoons of water.
- Place steaks on four plates and add any juices from the resting process to the sauce. Spoon sauce over the steak and serve with Asian greens.
