Sichuan Fillet with Colorful Vegetables Recipe

In an airtight plastic bag or glass baking dish, combine the marinade ingredients.

Slice the beef crosswise into 4 pieces. Add the meat to the marinade and turn to coat. Seal and refrigerate while preparing the vegetable mixture or for up to 12 hours, turning occasionally.

Heat a wok or large nonstick skillet over medium-high heat. Pour the oil into the pan and swirl to coat the bottom. Cook the mushrooms and garlic for 1-2 minutes, or until the mushrooms are tender, stirring occasionally.

Add the remaining ingredients except the vegetable oil spray; cook for 2-3 minutes, or until the vegetables are tender-crisp, stirring occasionally. Reduce the heat to low and keep the vegetables warm (no need to cover).

Lightly spray the grill rack or the broiler pan and rack with vegetable oil spray. Preheat the grill on medium-high or preheat the broiler.

Drain the meat. Discard the marinade. Grill or broil 5-6" from the heat for 10-15 minutes, or until desired doneness, turning once. Watch the steaks carefully; the sugar from the hoisin sauce may cause the outside to burn if the temperature is too high and the steaks are cooked too long.

To serve, mound 3/4 cup vegetables on each plate. Top each mound with steak.