1 lb button mushrooms , or any mushrooms of your choice, medium-sized
1 lb flank steak, or boneless sirloin steak
1 cup pineapple juice
½ cup brown sugar
1 tsp ginger, fresh, grated
2 tsp garlic, minced
⅓ cup soy sauce
4 tbsp vegetable oil, divided
To serve:
steamed rice
mixed sesame seeds, roasted
green onions, sliced
Place mushrooms & steak into two different pans.
For the teriyaki sauce, combine brown sugar, ginger, garlic, pineapple juice, and soy sauce in a large bowl. Whisk until sugar has dissolved.
Divide the marinade between the mushrooms and steak. Cover & transfer both into a chilled area. Allow it to marinate for at least 2 hours, best if 6 hours.
Preheat oven to 400 degrees F & grease 2 baking sheets.
Remove the meat & mushrooms from the marinade, then transfer the marinade into a saucepot. Bring it to a simmer for roughly 10 minutes & allow it to reduce for at least half & until thickened.
While waiting for the marinade to reduce, toss the mushrooms & steak respectively with 2 tablespoons of oil each, then transfer onto separate baking sheets.
Roast for roughly 20 minutes or until mushrooms are fully cooked & steak is to your preferred doneness roughly 15 minutes for medium.
Once the sauce has reduced to a glaze, set aside half for serving. With the remaining marinade, brush the steak occasionally while roasting.
Allow both mushrooms & steak to rest after roasting.
Carve your steak accordingly & serve with 1 cup of steamed rice per serving & remaining glaze.
Garnish with ¼ teaspoon roasted sesame seeds & 1 teaspoon green onions per serving.
Sugar: 35g
:
Calcium: 68mg
Calories: 338kcal
Carbohydrates: 41g
Cholesterol: 68mg
Fat: 6g
Fiber: 1g
Iron: 3mg
Potassium: 932mg
Protein: 31g
Saturated Fat: 2g
Sodium: 1695mg
Vitamin C: 9mg
