Sweet and Spicy Garlic Ginger Steak and Jasmine Rice FunGuy Stuffers

Having a sweet, spicy, umami craving hit can usually lead to take-out oriental foods that may just make you regret that extra MSG later on.

We suggest a different approach with a quick recipe. One that includes tender slices of steak, fragrant jasmine rice, and sweet chili sauce stuffed into flavor infused FunGuy mushrooms.

MSG not included!

DIRECTIONS:

1. Brush off any debris from the FunGuy mushrooms with a damp towel. Pop out the stems and discard.
2. In a bowl whisk together the soy sauce, rice vinegar, ground ginger, and powdered garlic. Add the mushrooms to the bowl and toss to coat well. Set aside.
3. Lay the steak on a cutting board and sprinkle the minced garlic, ginger, cilantro and salt then drizzle half of the sesame oil on each side and gently pat it into the meat.
4. Place a non-stick pan on the stove over high heat and let it get hot. Once it’s hot lay the steak on the pan and let it cook 5-6 minutes for medium rare, turning it every minute. Cook longer for a more done steak. Once cooked, transfer the steak to a cutting board to rest while preparing the mushrooms.
5. Drizzle the rest of the sesame oil into the pan and reduce the heat to medium. Lay mushrooms in the pan, cap side down. Allow the mushrooms to cook, dumping out excess liquid that forms in the cap, until tender or about 4-5 minutes. Transfer the cooked mushrooms to a serving plate.
6. Slice the steak into very thin slices and toss it with the chili sauce. If the steak needs to be heated back up, toss it back into the hot pan and cook, stirring continuously for 30-45 seconds.
7. Spoon the rice into the mushroom caps and top with a slice of steak and more cilantro for garnish.

Note: If Vietnamese cilantro is not available, use regular cilantro with a bit of lime juice instead!

Have a Fun meal!