- ⅓ cup real maple syrup
- ¼ cup bourbon
- ¼ cup low-sodium soy sauce
- ¼ cup Worcestershire sauce
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 pound sirloin steak, cut into cubes
- 1 pound button mushrooms, cleaned and sliced
- 3 tablespoons canola oil
- 2 tablespoons butter
- 2 tablespoons snipped chives
In a bowl with a lid, whisk together the maple syrup, bourbon, soy sauce, Worcestershire sauce, minced garlic, salt, and pepper. Add the steak cubes and sliced mushrooms, stir, cover, and refrigerate for 2 hours.
Heat your cast iron pan over medium-high heat. When it's hot, add the canola oil and butter. Once the oil and butter ripple, add the steak and mushrooms. You will want to do this in a couple of batches to allow for a good sear.
Cook until the steak and mushrooms are seared on all sides. Remove from the pan. Pour the pan drippings over the top. Garnish with snipped chives.
- Yields: 3-4 servings
- Preparation Time: 20 minutes, plus marinating time
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