Adapted from Bon Appetit November 2010.

1/2 lb sirloin per person
1/2 lb baby bellas per person, sliced thickly
Olive oil
Toasted sesame oil
1 clove garlic per person
1 1/2-inch section of ginger, peeled and minced/grated per person

Soy sauce
Sriracha or other Asian chili sauce
Rice wine vinegar
Mirin or sugar

Cilantro, chopped (if desired)
Mixed salad greens (if desired)

Mix the sauce: about 2 parts rice vinegar to 1 part soy sauce, with mirin/sugar and sriracha to taste. Add a little sesame oil and mix to combine. Try to make sure the flavors are balanced; if it’s salty, add more of everything else, etc., until the tastes are about equally strong. About 1/4-1/3 cup per person is good.

In a saute pan, swirl about 1T olive oil and 1 t sesame oil to coat. Raise to high heat and add the mushrooms, stirring fairly constantly. The heat has to be high enough to dry the mushrooms as they cook, not letting water build up. When the mushrooms are browned on both sides and have lost most of their water, add the garlic and ginger and continue to stir until the garlic is translucent. Remove from the pan but keep warm. Note: If you’re cooking for more than 2 people, you may want to use more than one saute pan; otherwise, the mushrooms will release more water than the pan can evaporate.

Add more olive oil/sesame oil to the saute pan, as before, and raise the heat to high. Add the steaks and fry to the desired doneness. When they’re done, remove them from the pan and add the sauce. Quickly reduce the sauce over high heat until it’s reduced to about half, making sure to scrape the bottom of the pan to incorporate everything well. Add the mushrooms and stir to combine, then remove from heat.

Serve the mushrooms with the steak or slice the steak and serve the mushrooms and steak over greens.