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Seared Rib-Eye Steak, Sauteed Shallots & Shiitake Mushrooms Recipe

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This recipe for Seared Rib-Eye Steak, Sauteed Shallots & Shiitake Mushrooms is from The Jacob Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 teaspoons vegetable oil
1/4 cup thinly sliced shallots
8 to 10 medium-size shiitake mushrooms with stems removed, sliced thin
2 teaspoons olive oil
1 boneless rib-eye steak (about 8 ounces, and 1-inch thick)
3 tablespoons low-sodium soy sauce
-- Steamed rice, for serving

Directions:
Directions:
Heat the vegetable oil in a skillet over medium-high heat. Add the shallots and mushrooms, and saute until soft. Remove and set aside.
In the same skillet, heat the olive oil over medium-high heat. Add the steak and sear on each side for about 2 minutes, or enough to leave the insides pink and juicy. Remove steak from heat, but leave the juices in the pan.
Lower the heat to medium. Return the mushrooms and shallots back to the skillet; add the soy sauce and stir until the vegetables are well coated.
Slice the steaks into bite-size pieces and pour the mushroom mixture over the meat. Serve immediately, with steamed rice.

Number Of Servings:
Number Of Servings:
2

 

 

 

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