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Steak with Fish Sauce

A flavorful steak dish with exceptional flavor, with green beans and mushrooms
Print Recipe
Cook Time 15 minutes
Course: Main Course
Cuisine: American, Asian
Ingredients Equipment Method

Ingredients
  

  • 1 thin to medium-cut steak. Ribeye, strip, or filet cut into medallion size. No more than one inch thick.
  • 1/8 tsp kosher salt
  • 1/8 tsp coarse black pepper
  • 2 tbsp cooking oil
  • 1 1/2 cups green beans. Washed with each end snipped
  • 1 1/2 cups white mushrooms. Washed and quartered.
  • 1 lime. Juice 1/2 of the lime and cut the remaining lime into 2 wedges
  • 3/4 tsp brown sugar
  • 1 tsp fish sauce
  • 1 tbsp butter
  • 1/4 cup sherry

Equipment

  • 1 cast iron skillet
  • 1 spatula
  • 1 cutting board
  • 1 Chef's knife
  • 1 meat thermometer

Method
 

  1. Rinse the steak, pat dry, and season with salt and pepper.
  2. Heat the cast iron skillet until hot, then add one tablespoon of oil. Add the steak and cook for two to three minutes, depending on thickness. Flip and cook for another two minutes. Use the meat thermometer to determine the desired doneness and remove to a plate and cover with foil. Note: below is the temperature chart for doneness.
  3. Add the remaining tablespoon of oil and add the green beans and mushrooms. Cook until the mushrooms start to brown. Remove and plate with the steak. Remove the pan from the heat and let the pan cool slightly.
  4. Add the lime juice, brown sugar, fish sauce, and butter. Stir until the butter melts and the brown sugar has dissolved.
  5. Pour sauce over the steak and beans and serve.