Pan Seared Australian Beef Flank Steak with Asian Mushroom Sauce

Serving 2
Preparation Time 30 mins
Skill Easy

300g Chilled Australian Beef Flank (150g steaks, 1.5cm thick)
20g Oil
Salt (to taste)
Black Pepper Crushed (to taste)

15g Oil
1 piece Shallot (minced)
1 clove Garlic (minced)
40g Shitake Mushroom (sliced)
20g Oyster Sauce
20g Hoisin Sauce
50ml Water
5g Potato Starch
White Pepper Powder (to taste)










  1. Seared Australian Beef Flank Steak
    • Pat dry beef flank steak cuts with paper towel, season with salt and crushed black pepper on both sides.
    • Heat a pan with Olive Oil on Medium High Heat.
    • Once pan is nicely heated and oil is shimmering, gently place Beef Flank Steak on pan and sear for 2min
    • Flip and sear on the other side for another 2min.
    • Remove from pan and allow to rest covered loosely with aluminum foil for 5~7mins.
    • Once done, this should produce Medium Rare Doneness. For more doneness, cook steak on pan for longer period of time each side.
    • Ready to serve.
  2. Asian Mushroom Sauce
    • Heat a pan with oil and sauté shallot and garlic till fragrant.
    • Next add in sliced shitake mushroom and sauté for 2mins.
    • Add in oyster sauce, hoisin sauce, water into the pan and mix well.
    • Make a slurry with potato starch and thicken sauce as needed.
    • Season to taste and ready to serve with steak.

Recipe from Meat & Livestock Australia

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