Steak with Mushroom Sauce

Preparation time:25 minutes


  • 4x 200-250g steaks, sirloin, fillet or scotch fillet
  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • 2 cloves garlic, crushed or finely chopped
  • 2 spring onions, finely sliced
  • 1 punnet fresh shitake mushrooms
  • 3 or 4 Portobello or field mushrooms
  • 2 tbsp. Chang’s Oyster Sauce
  • 2 tbsp. Chang’s Hoisin Sauce


  1. Bring the steaks back to room temperature and season well with salt and pepper.
  2. Heat a large frying pan and add one tablespoon of the oil. Cook the steaks over high heat to your desired level of doneness, turning once.
  3. Place in a shallow dish and loosely cover with foil or a clean tea towel during the preparation of the sauce.
  4. Add the remaining oil and butter to the pan and when the butter melts add the garlic and the mushrooms.
  5. Cook over a high heat until the mushrooms begin to brown and add the spring onions, cooking for a few seconds before adding the oyster and hoisin sauces and two tablespoons of water.
  6. Place steaks on four plates and add any juices from the resting process to the sauce. Spoon sauce over the steak and serve with Asian greens.