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Asian Spiced Flank Steak With Shiitake Barbecue Sauce

  • Yield: 4 servings


  • 3 pounds flank steak
  • 4 tablespoons Emeril's Asian Essence
  • Shiitake Barbecue Sauce
  • 10 dried shiitake mushrooms
  • 1 cup warm water
  • 3 tablespoons sesame or peanut oil
  • 1 clove garlic, chopped
  • 1/2-inch piece gingerroot, minced
  • 1/2 cup onion, chopped
  • 1/2 cup carrots, sliced
  • 1/2 cup bamboo shoots
  • 1 bok choy, thinly sliced
  • 1 small red pepper, julienned
  • 2 tablespoons soy sauce
  • 3/4 cup mushroom-soaking water
  • 2 teaspoons cornstarch diluted in 3 tablespoons water
  • 1 teaspoon dark sesame, roasted peanut, or chili oil
  • Salt


  • Flank Steak: Rub flank steak with Asian Essence. Let marinate for 1 hour or refrigerate overnight.
  • Preheat grill or broiler. Grill or broil steak on both sides for 6 minutes. Remove and allow to rest for 10 minutes.
  • Stir-Fry: Cover the mushrooms with 1 cup warm water and soak for 20 minutes. Reserve the liquid, discard the stems, and slice the caps into strips.
  • Heat wok with 2 tablespoons oil. Stir-fry garlic ginger, onion and mushrooms for 1 minute, then add the remaining vegetables. Stir-fry for 4 to 5 minutes or until tender.
  • Add soy sauce, mushroom water, and cornstarch. Cook until slightly thickened. Drizzle with dark sesame oil, and season with salt.
  • To Plate: Place Stir Fried Vegetables on platter. Thinly slice steak against the grain and fan over vegetables. Drizzle with Shiitake Barbecue Sauce.