Hoisin Beef with Shiitake Mushroom Sauce

Ingredients

• 8 ounce beef tenderloin steaks ()
• 2 cups rice long-grain hot cooked
• 1 teaspoon sesame oil dark
• 0.5 ounce mushroom caps dried ()
• 1 tablespoon cooking wine dry white
• 1 teaspoon ginger fresh minced peeled
• 2  garlic cloves divided minced
• 0.7 cup green onions sliced
• 1.5 tablespoons hoisin sauce 
• 1.5 cups water 

Equipment

• frying pan
• sauce pan
• grill
• broiler
• slotted spoon
• broiler pan

Directions

1. Trim fat from steaks.
2. Combine hoisin sauce, wine, ginger, and 1 garlic clove in a shallow dish.
3. Add the steaks; cover and marinate in refrigerator 2 hours, turning steaks occasionally.
4. Combine water and mushrooms in a saucepan; bring to a boil.
5. Remove from heat; cover and let stand 30 minutes.
6. Remove mushrooms from pan with a slotted spoon, reserving liquid. Discard mushroom stems; cut caps into quarters, and set aside. Bring mushroom liquid to a boil; cook until reduced to 1/3 cup (about 5 minutes).
7. Remove from heat.
8. Remove steaks from marinade; add marinade to reduced mushroom liquid; set aside.
9. Prepare grill or broiler.
10. Place steaks on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Set aside and keep warm.
11. Heat the sesame oil in a nonstick skillet over medium-high heat.
12. Add mushrooms, green onions, and 1 garlic clove; saut 2 minutes.
13. Add marinade mixture, and cook 2 minutes.
14. Cut the steaks diagonally across grain into thin slices. Arrange steak on each of 2 plates, and top with mushroom sauce.
15. Serve with cooked rice.