Anonymous August 23 2005

4 1/2 tablespoons mirin

1 1/2 teaspoons Chinese five-spice powder, or 4 whole star anise,

ground

3 tablespoons hoisin sauce

3 tablespoons toasted sesame seeds

3 tablespoons unseasoned rice vinegar

1 1/2 tablespoons soy sauce

1 1/2 tablespoons toasted sesame oil (such as Asian)

2 10- to 12-ounce rib-eye steaks

4 large shiitake mushrooms, stemmed

2 baby bok choy, quartered lengthwise

Prepare barbecue (medium-high heat). Mix mirin, Chinese five-spice powder, hoisin sauce, toasted sesame seeds, vinegar, soy sauce, and sesame oil in small saucepan; bring to boil. Cool. Place steaks, mushrooms, and bok choy on baking sheet. Pour half of sauce over;

turn to coat. Reserve remaining sauce in same saucepan. Sprinkle

steaks evenly with salt and pepper. Grill steaks,

mushrooms, and bok choy until meat is medium-rare and vegetables are

partially charred, turning occasionally, about 10 minutes for steaks,

8 minutes for mushrooms, and 5 minutes for bok choy. Slice steaks;

divide between 2 plates with mushrooms and bok choy. Bring remaining

sauce to simmer; drizzle sauce over steak slices, mushrooms, and bok

choy and serve.