MISO SKIRT STEAK OVER SHITAKE, RED PEPPER, AND PEA POD FRIED RICE

Beef|Asian|Grill|Leftovers

Ingredients

The Marinade and Steak:

3 tablespoons white miso paste

3 tablespoons rice wine vinegar

2 tablespoons brown sugar, packed

6 cloves garlic, minced

1 ½ tablespoons fresh ginger root, minced

½ teaspoon red pepper flakes

1 ½ – 2 pounds skirt steak (or flank steak, tri-tip, hanger, etc…)

The Fried Rice:

2 tablespoons olive oil

1 large onion, chopped

6 garlic cloves, chopped

2 tablespoons ginger root, minced

12 ounces shitake mushroom caps, sliced

1 large red bell pepper, cut into ½” thick strips

4 eggs

2 cups cooked wild rice blend (or any leftover rice works really well here)

3 tablespoons oyster sauce

2 tablespoons soy sauce

2 cups pea pods, stringed

¼ cup scallions, chopped

¼ cup cilantro leaves

2 teaspoons sesame seeds

Instructions

Combine all of the marinade ingredients in a small bowl and whisk until smooth. Place the steak in a large ziplock bag and add the marinade. Massage the marinade into the meat until it is full coated and in all of the nooks and crannies of the meat. Let the steak marinate for at least 4 hours or preferably overnight (up to 2 days).

Preheat grill (or grill pan) to medium high, about 450 degrees. Place the marinated steak on the hot grill and cook for 3-4 minutes on each side for medium rare (125 degrees internally). Remove the steaks from the grill and tent with foil to rest while you prepare the rice.

To prepare the fried rice, heat the olive oil in a wok or a large deep skillet over medium high heat. Cook the onions, garlic, and ginger until soft and fragrant, about 2 minutes. Add the mushrooms and red bell pepper. Cook for 3-4 minutes, stirring frequently, until the mushrooms begin to lightly brown.

Push all of the veggies to one side of the skillet or wok and crack the eggs into the empty side (add a couple teaspoons of oil if it is very dry). Scramble the eggs and mix into the veggies when almost cooked through. Add the wild rice and continue to cook, stirring for another 2 minutes, toasting the rice.

Add the oyster and soy sauces to the pan and toss to combine. Add the pea pods and toss until they are bright green and crisp tender, about 2 minutes.

Slice the steak, across the grain, into thin slices.

Serve a generous portion of the rice topped with several slices of the steak. Top with the scallions and garnish with cilantro leaves and sesame seeds.