Beef and seared mushrooms with an Asian dressing

I’m starting to think it’s a good thing I didn’t watch a million food blogs before I started this because there seems to be some unfortunate monotony to it. As soon as fall started to hit, it became pumpkin season. Seriously the interwebs were full of pumpkin recipes. These bloggers were sticking pumpkin in everything, but especially baked goods. Now that we’re just a week away from Thanksgiving the space is filled with all kinds of stuffing, side dishes, and pies.



Maybe I’m just not as organized as a pro food blogger. I have some ideas for what I want to make on Thanksgiving but I’m not pre-testing dishes. I’m willing to toss out a few new recipes on the big day (like this year’s corn bread chorizo dressing that I can’t wait to try!) along with a warning that I can’t vouch for the quality. It adds that extra little surprise if the recipe is good.


And I still need to put dinner on the table… dinner that won’t steal any of the thunder from Thanksgiving. So if you’re looking for something to eat before or after T-day, you’ve come to the right place. This Asian dish is light but packs some serious flavor. Basically I’m giving you recipes that will help you save room for all the holiday food you’re seeing around the web :)



Beef and seared mushrooms with an Asian dressing

6 oz mushrooms
2 tsp vegetable oil, divided
1 ⅛ teaspoon sesame oil, divided
1 lb top sirloin steak
2 Tbsp soy sauce
2 Tbsp seasoned rice vinegar
1 ½ tsp olive oil
1 Tbsp fresh ginger
½ tsp chili-garlic sauce
¼  cup fresh cilantro
4 cups mixed greens
1 Tbsp sesame seeds

Clean and quarter the mushrooms. Heat 1 teaspoon of vegetable oil in a skillet over medium high heat. Add mushrooms and sauté until browned, about 8 minutes. Remove from skillet. Add remaining teaspoon of vegetable oil and 1 teaspoon of sesame oil to skillet and heat over medium high heat. Add beef and cook 3 to 4 minutes or until desired doneness.

Meanwhile, mince ginger and finely chop the cilantro. Place both in a small bowl and add soy sauce, rice vinegar, olive oil, ginger, chili-garlic sauce, remaining ⅛ teaspoon of sesame oil and cilantro in a small bowl. Whisk ingredients together.

Remove beef from skillet and allow it to rest for a few minutes. Thinly slice beef. Divide the greens, steak and mushrooms between two plates. Top everything with the vinaigrette and sprinkle with sesame seeds.

renee - November 23, 2011 - 4:27 am

Pretty much everything you post always looks good- (in fact, i’ve learned not to read your blog unless I have recently eaten or am eating, because otherwise I just get really hungry for food that I mostly can’t make here) – So when I tell you that this looks Really Really Good, like thank-god-i’m-getting-on-a-plane-in-three-weeks-and-will-have-access-to-my-parents-kitchen good, I totally mean it.

hhawes - November 25, 2011 - 6:11 pm

Thanks :) Have a safe trip back to the states! I can’t wait to hear about it and any recipes you make.

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