Grilled Hoisin-Soy Steaks with Shiitake and Bok Choy

Chef Richard 2 Servings 30 minutes

The perfect recipe for a hot summer evening – steaks, mushrooms and bok choy all go on the grill together.


  • 4½  tablespoons mirin (sweet Japanese rice wine) or sweet Sherry
  • 1½  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
  • 1½  tablespoons soy sauce
  • 1½  tablespoons Asian sesame oil
  • 2  10 to 12 ounce rib-eye steaks
  • 4  large shiitake mushrooms, stemmed
  • 2  baby bok choy, quartered lengthwise


  • Prepare barbecue (medium-high heat). Combine mirin, five-spice powder, Hoisin sauce, sesame seeds, vinegar, soy sauce and oil in small saucepan; bring to boil, whisking to blend. Cool Sauce.
  • Place steaks, mushrooms and bok choy on small rimmed baking sheet. Sprinkle steaks with salt and pepper. Pour half of sauce over; turn to coat. Reserve remaining sauce in pan. 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 plates with mushrooms and bok choy. Bring remaining sauce in pan to simmer, drizzle over steaks and vegetables.