Ingredients

For marinade

2 tablespoons soy sauce

　　2 tablespoons fresh lemon juice

　　1 tablespoon red-wine vinegar

　　1 tablespoon grated peeled fresh gingerroot

　　1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt

　　1/4 teaspoon dried hot red pepper flakes, or to taste

　　two 1-inch-thick filets mignons (3/4 pound), any fat trimmed

　　2 teaspoons vegetable oil

　　1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced

　　1/2 teaspoon salt

　　1/4 cup water

　　1 tablespoon honey

　　1 small Napa cabbage (about 1 1/2 pounds), trimmed and sliced thin crosswise

　　1 cup packed >I<mizuna >/I

　　1 medium red bell pepper, cut into thin strips

　　1 Asian pear or firm-ripe Bosc pear, cut into 1/4-inch julienne strips

　　2 scallions, sliced thin

　　1/2 cup packed fresh coriander sprigs

　　

Make marinade:

Step 1

In a shallow bowl stir together marinade ingredients.

　　

Step 2

Add filets to marinade, turning to coat, and marinate at room temperature 15 minutes. Remove filets from marinade, letting excess drip off, and reserve marinade. In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté filets about 4 minutes on each side for medium-rare meat. Transfer filets to a cutting board.

　　

Step 3

In any drippings remaining in skillet cook mushrooms with salt, stirring frequently, until golden, about 3 minutes. Add reserved marinade, water, and honey and bring to a boil. Remove skillet from heat and cool mixture 10 minutes.

　　

Step 4

In a large bowl combine cabbage, mizuna or arugula, bell pepper, pear, scallions, and all but 4 sprigs coriander. Add mushroom mixture and toss to coat. Cut filets into thin slices. Mound cabbage mixture on 4 dinner plates and arrange steak slices on top. Garnish with reserved coriander sprigs.

　　

Nutrition Per Serving

Each Serving: About 288 calories

　　9 grams fat (28% of calories from fat)

　　#### Nutritional analysis provided by Gourmet