20 MINUTES (+ 2 HRS 25 MINS STAND TIME)
This fresh and flavorful take on a classic Chinese-style takeout dish with ribeye steak is prepared on the grill instead of stir-fried.
1/2 cup soy sauce
1/3 cup + 2 tsp canola oil, divided
1/4 tbsp sesame oil
1/4 cup oyster sauce
1/4 cup rice wine vinegar
4 cloves garlic, minced
3 tbsp minced gingerroot
2 tsp brown sugar
2 tsp liquid honey
4 tsp salt, divided
4 tsp black pepper, divided
4 scallions, thinly sliced
2 red finger chiles, thinly sliced
8 baby bok choy, halved lengthwise
4 large oyster mushrooms
4 small portobello mushrooms, stemmed
4 large shiitake mushrooms, stemmed
2 tbsp toasted sesame seeds
To check the steak’s doneness, insert instant-read thermometer sideways into center of steak until it registers 120°F to 130°F for rare, 130°F to 135°F for medium-rare, 135°F to 145°F for medium, 145°F to 155°F for medium-well, and 155°F and up for well.
Substitute soy sauce with wheat-free tamari and use gluten-free oyster sauce, if preferred.
The dark brown gills of portobello mushrooms are edible but leach out a brown liquid as they cook, which may appear unappetizing to some. To remove gills, simply scrape with a spoon before cooking.