GF Hibachi Steak & Mushrooms

EEEK!!! Today was a big day! Today I signed the lease for my apartment next year... with The Boyfriend. Yep. I'm moving in with The Boyfriend. It's equal parts terrifying and exciting. I feel like such a grown up living with a man that's not related to me. But then being in such a mature situation makes me feel like such a little girl again! Thank god The Boyfriend is super dreamy, haha :)

Okay, okay, okay! This is not a blog for me to swoon over The Boyfriend. This is about me going Gluten Free people!! Today I was so excited that I had to have my ultimate favorite: HIBACHI!!! Only thing is, hibachi usually involves Soy Sauce... dun dun dunnnn! And as you gluten free people know, soy sauce is a no no. Thank God for this little blessing: Organic Tamari Gluten Free Soy Sauce! Just as good as the real thing!!

And of course I have to top it off with some Siracha!! Gotta love the spicy Asian food <3

GF Hibachi Steak & Mushrooms

Ingredients
3 tablespoons canola oil
1 (8-oz) package sliced mushrooms
1 ½ pounds top round steak
1 cup of uncooked rice

1 cup gluten free Tamari, divided
2 tablespoons cider vinegar
2 teaspoons chopped garlic
1 teaspoon cornstarch
4 tablespoons butter, divided

3 tbsp Sesame seed

Directions:
You can either cook the rice in a rice maker or on the stove. I personally go for the rice maker. Being ¼ Asian, you cannot have a complete kitchen without one.

But for the rest of you who like the stovetop: bring 2 cups water to a rolling boil. Once boiling, add the 1 Cup rice and remove form heat, cover and simmer for 20 minutes. Then remove cover and let stand 5 minutes for rice to absorb remaining water

Put a large skillet over medium-high heat and add 1 tbsp oil. When the oil is hot, add the mushrooms and stir-fry until they are almost done, about 5 minutes. Add in 1 tbsp of sesame seeds. While the vegetables are cooking, heat a second skillet over high heat and 1 tbsp oil.

Cut the steak into small cubes, and stir-fry until browned on all sides, about 4 to 5 minutes.

Heat 1 tbsp of oil in a high heat pan. Add the rice, ½ cup of gluten free Tamari, 2 tbsp of butter, and 2 tbsp of the sesame seeds. Continue to toss until there is no “white” rice left. Add in 2 tbsp of butter.

In a small bowl combine the rest of the gluten free Tamari, vinegar, garlic, and cornstarch and set aside.

Add the steak, along with any accumulated juices, to the pan with the mushrooms. Stir the cornstarch mixture into the pan and cook until the sauce has thickened, about 2 to 3 minutes. Stir in the butter.

Top the stir-fry rice with the steak and mushroom mixture to serve!