1 1/2 pounds New York strip, poeterhouse, or
other tender beef steak, abt 1" thick
8 dried black mushrooms - (to 10)
(or fresh shiitake mushrooms)
1 tablespoon minced ginger
1 teaspoon toasted Sichuan peppercorns ground
1/4 cup soy sauce
1 teaspoon freshly-ground black pepper
1/2 cup beef broth
2 tablespoons oyster sauce
2 teaspoons Worcestershire sauce
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
1 tablespoon minced shallots
2 teaspoons minced garlic
2 teaspoons minced ginger
Score the beef lightly on each side with shallow criss-cross marks. Combine the marinade ingredients in a sealable plastic bag. Add the beef, seal the bag, and turn it a couple of times to evenly coat the meat. Refrigerate overnight.
If using dried mushrooms, soak them in warm water to cover for 30 minutes; drain. Cut off and discard the stems and thinly slice the caps. (Fresh mushrooms can be sliced stem and all.) Set aside.
Combine the sauce ingredients in a small bowl; set aside. Lift the beef from the marinade and grill it on a lightly greased grill over a solid bed of low-glowing coals for 4 minutes. Turn and continue to cook until it is done to your liking, 4 more minutes for medium-rare.
While the steak cooks, melt the butter in a small frying pan over medium heat. Add the shallots, garlic, and ginger and cook, stirring, until fragrant, about 10 seconds. Add the mushrooms and cook until tender, about 2 minutes. Add the sauce mixture and cook, stirring, until the sauce boils and thickens. Carve the steak into 1/2-inch-thick slices and top with the mushroom sauce.
Variation: The steak can also be broiled 2 inches from the heat, or cooked in a ridged grilling pan.
Comments: You may not choose to eat this steak with chopsticks like I do, but even if you're going to eat it with a fork, follow the traditional Chinese style and cut the meat into thin strips before smothering it with the succulent black mushroom sauce.