Soy-Marinated Steak with Shiitake Mushrooms and Napa Cabbage
Here’s my new take on a standard beef stir-fry with vegetables over rice. I like to use a good cut of good, grass-fed beef to its fullest, and I love the tenderness of a rare-cooked steak, whose drooling juices contribute to the rich flavors of ample marbling (aka fat). Here, I’ve taken a decent cut (sirloin) of really good, pastured beef and added one other benefit: a light marinade for flavor and texture, in the style of a Chinese stir-fry.
