Grilled Hoisin Soy Steaks With Shiitake And Bok Choy Recipes

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GRILLED SOY, GINGER AND LIME TOFU STEAKS WITH CHARRED BABY BOK CHOY



Grilled Soy, Ginger and Lime Tofu Steaks with Charred Baby Bok Choy image

These zesty marinated tofu steaks will become a summertime cookout favorite. Starting with well-dried tofu, adding brown sugar to the marinade and cooking slowly over medium heat helps create a crisp and flavorful crust on the tofu without drying out the center. Topped with extra marinade and sliced scallions and served with charred baby boy choy, this is a deliciously satisfying meal for all.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

One 14-ounce block extra-firm tofu, drained and sliced into eight 1/2-inch-thick steaks
Kosher salt and freshly ground black pepper
1/3 cup low-sodium soy sauce or tamari
1/4 cup fresh cilantro leaves, roughly chopped
1/4 cup lime juice (from about 2 limes)
2 tablespoons light brown sugar
1 tablespoon chopped fresh ginger
2 cloves garlic, minced
2 scallions, whites finely chopped and green tops sliced thin
4 heads baby bok choy, halved lengthwise through the stems
3 tablespoons extra-virgin olive oil, plus more for the grill
2 tablespoons toasted sesame seeds

Steps:

  • Put the tofu steaks on a paper towel-lined rimmed baking sheet and top with more paper towels, pressing gently to remove excess moisture. Remove the paper towels and towel and sprinkle the tofu with salt and pepper on both sides.
  • Stir to combine the soy sauce, cilantro, lime juice, brown sugar, ginger, garlic and scallion whites in a medium bowl. Pour 1/3 cup of the marinade over the tofu steaks, flipping to coat both sides. Reserve the remaining marinade for serving.
  • Put the bok choy on another rimmed baking sheet and brush all sides with olive oil and sprinkle with salt and pepper.
  • Prepare a grill for medium heat and brush the grates of the grill with oil.
  • Put the tofu steaks and bok choy, cut-sides down, on the grill at an angle across the grates. Close the lid of the grill and cook for 5 minutes, then rotate both the tofu and the bok choy 90 degrees and cook another 5 minutes with the lid closed. Flip the tofu steaks and bok choy and cook for another 10 minutes with the lid closed, rotating 90 degrees halfway through to create crosshatch grill marks.
  • Remove the tofu and bok choy to a platter. Spoon the reserved marinade over the tofu and bok choy and sprinkle the tofu steaks with the scallion greens and toasted sesame seeds.

GRILLED HOISIN-SOY STEAKS WITH SHIITAKE AND BOK CHOY



Grilled Hoisin-Soy Steaks with Shiitake and Bok Choy image

Meat and veg all in one recipe -and all from the grill.

Time 25m

Yield Makes 2 servings

Number Of Ingredients 10

4 1/2 tablespoons mirin
1 1/2 teaspoons Chinese five-spice powder, or 4 whole star anise, ground
3 tablespoons hoisin sauce
3 tablespoons toasted sesame seeds
3 tablespoons unseasoned rice vinegar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons toasted sesame oil (such as Asian)
2 10- to 12-ounce rib-eye steaks
4 large shiitake mushrooms, stemmed
2 baby bok choy, quartered lengthwise

Steps:

  • Prepare barbecue (medium-high heat). Mix mirin, Chinese five-spice powder, hoisin sauce, toasted sesame seeds, vinegar, soy sauce, and sesame oil in small saucepan; bring to boil. Cool. Place steaks, mushrooms, and bok choy on baking sheet. Pour half of sauce over; turn to coat. Reserve remaining sauce in same saucepan. Sprinkle steaks evenly with salt and pepper.
  • Grill steaks, mushrooms, and bok choy until meat is medium-rare and vegetables are partially charred, turning occasionally, about 10 minutes for steaks, 8 minutes for mushrooms, and 5 minutes for bok choy. Slice steaks; divide between 2 plates with mushrooms and bok choy. Bring remaining sauce to simmer; drizzle sauce over steak slices, mushrooms, and bok choy and serve.

BOK CHOY AND SHIITAKES



Bok Choy and Shiitakes image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Number Of Ingredients 0

Steps:

  • Soak 12 dried shiitake mushrooms in hot water, 30 minutes. Remove the stems. Boil 4 quartered heads bok choy, 2 minutes. Stir-fry 1 minced garlic clove in peanut oil, then add the mushrooms and some thinly sliced jicama; stir-fry 1 minute. Add 2 tablespoons each oyster sauce and mirin (sweet rice wine) and 1 cup chicken broth; cover and cook, 5 minutes. Add 2 teaspoons cornstarch mixed with a splash of water, then the bok choy; stir-fry 2 minutes.

PERFECT SOY-GRILLED STEAK



Perfect Soy-Grilled Steak image

You may think you don't have the time to marinate meat before grilling it, but it's time-consuming only if you think a marinade has to tenderize. As far as I'm concerned, there are only two goals in marinating: to add flavor and to promote browning and crispness. Neither of these requires long soaking, although dunking the meat while the grill heats contributes to a slightly greater penetration of flavor. This marinade of soy sauce, ginger, garlic, honey and lime is ideal for steak, but it works beautifully with any tender meats like burgers, boneless chicken, tuna and swordfish, all of which can be turned in the sauce before putting them on the grill. Longer-cooking meats, like bone-in chicken, should be cooked within 10 minutes of doneness before basting with the sauce.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, steaks and chops, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

1/4 cup soy sauce
1 teaspoon peeled and minced ginger
1/2 teaspoon peeled and minced garlic
1 tablespoon honey, molasses or hoisin sauce
Freshly ground black pepper to taste
Juice of 1/2 lime
1 16- to 24-ounce boneless steak (rib-eye, skirt or strip), or one 24- to 32-ounce bone-in steak (rib-eye or T-bone)

Steps:

  • Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Mix together the first 6 ingredients; taste and add more of anything you like. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot.
  • Turn the steak one more time, then place on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 10 grams, Sodium 990 milligrams, Sugar 1 gram, TransFat 1 gram

GRILLED HOISIN BEEF



Grilled Hoisin Beef image

The (underrated) hoisin sauce is a thickened, fermented soy-sauce-like substance, flavored with chilies, garlic, vinegar, sugar, and, of course, exotic spices. It makes a great marinade. And unless you horribly overcook it, this skirt steak is juicy and tender.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Chinese

Time 2h18m

Yield 2

Number Of Ingredients 13

1 (1 pound) beef skirt steak
⅓ cup hoisin sauce
3 tablespoons Chinese vinegar (or sherry vinegar)
1 tablespoon soy sauce
2 teaspoons hot sauce
2 teaspoons sesame oil
1 tablespoon grated fresh ginger root
4 cloves garlic, finely minced
1 tablespoon packed brown sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 green onion, light parts only, minced
Toasted sesame seeds

Steps:

  • Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
  • Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
  • Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
  • Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 33.2 g, Cholesterol 51.8 mg, Fat 16.4 g, Fiber 2 g, Protein 30.2 g, SaturatedFat 4.9 g, Sodium 2483.3 mg, Sugar 21.9 g

GRILLED FLANK STEAK WITH SHIITAKE MUSHROOMS



Grilled Flank Steak With Shiitake Mushrooms image

This recipe comes from an October 1985 issue of Bon Appetit. It was in an article that featured "Carefree Party Menus".Marinate the steaks for 24 hours for best flavor and use either fresh or substitute 4 ounces of dried shiitake mushrooms. (Soak in hot water to cover 30 minutes,drain and squeeze out excess moisture and discard hard cores.) Marinating time is not included in prep time.

Provided by Leslie in Texas

Categories     Steak

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 17

2 (1 1/4-1 1/2 lb) flank steaks, fat trimmed
1/2 cup soy sauce
1/2 cup oriental sesame oil
1/2 cup soy sauce
3 tablespoons red wine vinegar
fresh ground pepper
2 medium garlic cloves, crushed
1 lb fresh shiitake mushroom, discard stems
3 tablespoons unsalted butter
3 tablespoons vegetable oil
2 cups unsalted beef stock (or more)
4 teaspoons Dijon mustard
4 teaspoons coarse grain mustard
1/2 cup heavy cream
salt & freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil

Steps:

  • Steaks;.
  • Place steaks in non aluminum pan (or ziploc bag) .
  • Whisk soy sauce,sesame oil, vinegar and generous amount of pepper in medium bowl; mix in garlic.
  • Pour over steaks, turning to coat all sides.
  • Cover pan tightly and refrigerate 24 hours, turning steaks occasionally.
  • Mushroom Sauce:.
  • Reserve 6 2-inch diameter mushrooms for garnish.
  • Cut remaining into 1/2-inch-wide strips.
  • Melt 3 tablespoons butter with 3 tablespoons oil in large heavy skillet over medium-high heat.
  • Add mushroom slices and stir 3 minutes.
  • Mix in 1 cup stock and both mustards; increase heat to high and boil until reduced by half, about 5 minutes.
  • Add 1 cup stock, 1/4 cup at a time, boiling until sauce is reduced by half after each addition.
  • Stir in cream and boil until sauce coats spoon, about 3 minutes.
  • *This can be prepared 1 day ahead. Chill sauce and reserved mushrooms separately.
  • Prepare barbeque grill (high heat). Steaks can also be cooked in broiler.
  • Remove steaks from marinade and arrange on grill rack.
  • Cook about 4 minutes per side for medium-rare.
  • Transfer to platter and let rest 5 minutes.
  • Reheat sauce over low heat, stirring occasionally.
  • Melt 1 tablespoon of butter with 1 tablespoon oil in heavy small skillet over high heat.
  • Add reserved mushroom caps and cook until heated through, about 2 minutes per side.
  • Drain mushroom caps on paper towels.
  • Cut steaks across grain diagonally into 3/8-inch slices and arrange in circular pattern on heated platter.
  • Thin sauce with additional stock if desired and ladle half of sauce in center of platter.
  • Arrange mushroom caps in 2 clusters on platter edge.
  • Serve immediately, passing remaining sauce separately.

Nutrition Facts : Calories 770.3, Fat 58.5, SaturatedFat 19.9, Cholesterol 125, Sodium 3286.3, Carbohydrate 15.3, Fiber 2.1, Sugar 4.5, Protein 47.4

GRILLED ASIAN CHICKEN WITH BOK CHOY, SHIITAKE MUSHROOMS, AND RADISHES RECIPE - (1/5)



Grilled Asian Chicken with Bok Choy, Shiitake Mushrooms, and Radishes Recipe - (1/5) image

Provided by jlauer

Number Of Ingredients 18

•8 1/3-inch-thick rounds red onion
•8 large shiitake mushrooms, stemmed
•8 red radishes, trimmed, halved
•4 baby bok choy, halved lengthwise
•1 large orange bell pepper, cut lengthwise into 8 strips
•1 1/4 cups Mango-Sesame Dressing (see below), divided
•6 boneless chicken breast halves with skin
•Nonstick vegetable oil spray
------- Mango-Sesame dressing
•3/4 cup vegetable oil
•3/4 cup Major Grey's mango chutney
•6 tablespoons unseasoned rice vinegar
•3 large garlic cloves, peeled
•6 3/4 teaspoons soy sauce
•1 1/2 tablespoons Asian sesame oil
•1 1/2 teaspoons Dijon mustard
•1 1/2 teaspoons dried crushed red pepper
Combine all ingredients in blender. Cover tightly; blend until dressing is smooth. Season to taste with salt and pepper. Cover and chill.

Steps:

  • •Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper. •Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper. DO AHEAD Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature. •Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet. •Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. •Arrange chicken breasts and vegetables on platter. Serve with remaining dressing.

GRILLED STEAKS WITH SWEET-SPICY HOISIN SAUCE



Grilled Steaks With Sweet-Spicy Hoisin Sauce image

Recipe by Wolfgang Puck, "Wolfgang Puck's Home Cooking" originally appeared in August, 2007 EatingWell Magazine. These steaks make a better match for a fruity red a Zinfandel than a more structured Cabernet.

Provided by Manami

Categories     Steak

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup vegetable oil, plus more for rubbing
4 medium shallots, thinly sliced
4 garlic cloves, minced
1 tablespoon finely grated gingerroot
1/2 teaspoon crushed red pepper flakes (to taste)
1/3 cup chopped cilantro
1/3 cup hoisin sauce
3 tablespoons soy sauce
1/2 cup chicken stock
3 tablespoons honey
3 tablespoons unsalted butter
6 (1/2 lb) beef strip steaks (1/2 lb each)
2 large sweet onions, sliced crosswise 1/2 inch thick
salt & freshly ground black pepper, to taste

Steps:

  • Light a grill.
  • In a medium saucepan, heat the 1/4 cup of oil.
  • Add the shallots, garlic, ginger, crushed red pepper and cilantro and cook over moderate heat, stirring occasionally, until softened, about 7 minutes.
  • Add the hoisin, soy sauce and chicken stock, raise the heat to moderately high and boil until thickened, about 5 minutes.
  • Stir in the honey.
  • Remove from the heat and stir in the butter until blended; keep warm.
  • Generously rub the steaks and onions with oil and season with salt and pepper.
  • Grill the steaks over high heat for 4 minutes per side, or until nicely browned and medium-rare.
  • Transfer the steaks to a carving board and let rest for 5 minutes.
  • Grill the onions for 4 minutes per side, or until charred.
  • Transfer the onions to a platter.
  • Thickly slice the steaks and arrange on the platter.
  • Serve with the steak sauce, baked potatoes with choice of toppings and haricots verts.

Nutrition Facts : Calories 804, Fat 58.9, SaturatedFat 22.1, Cholesterol 170.5, Sodium 885.4, Carbohydrate 23.2, Fiber 1.3, Sugar 15.2, Protein 44

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