Beef and Mushrooms

Revised 2018 Sep 24

4 servings


1 1/2 pounds steak
2 large onions
1 pound mushrooms, coarsely chopped
flour, tapioca
-- Marinade --
2 tablespoons lime juice
1/2 teaspoon lime zest
1/8 teaspoon sereh pouder
1/8 teaspoon laos
1 teaspoon honey
1 teaspoon balsamic vinegar
1 tablespoon soy sauce
1 teaspoon sambal oelek
2 garlic, crushed
1/8 teaspoon ginger, ground


Slice beef into strips not thicker than 1/4 inch. Cut strips into bite size pieces. Combine all of the marinade ingredients, mix well, and put into bag with beef. Marinate for at least one hour or as much as 4 depending on the cut of beef.

Cut onions into wedges (8 - 10 depending on size) and cook in fat over medium high heat until soft and just beginning to brown. Remove from pan and keep warm.

Cook mushrooms in fat and a little salt and pepper to desired doneness. Remove to same container as onions being careful to leave as much liquid as possible

Remove beef from marinade (reserve) and cook in same pan until almost done (may need to be done in batches). Add enough flour to first batch of beef to soak up most liquid.

Meanwhile cook reserved marinade over medium high heat until slightly reduced.

Return all ingredients to pan and heat through. Add cooked marinade and enough water (from potatoes is good) until sauce attains desired consistency.

Serve over mashed potatoes or broad noodles.

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