Mushroom broth with beef steak

Ingredients:

• 2 tablespoons of vegetable oil
• 110 g chopped shiitake mushroom caps
• 5 cloves garlic, thinly sliced
• 2.5 cm fresh ginger root, peeled and finely chopped
• 4 cups beef broth
• 3 tablespoons soy sauce
• 350 g top sirloin steak, sliced ​​very thin
• 2 cups of boiled round grain rice
• 1 cucumber, thinly sliced
• 1 bunch chives, thinly sliced
• 1 small hot red chili, thinly sliced
• Kimchi, for serving
• Lime wedges for serving

Preparation:

1. Heat oil in a medium heavy-bottomed saucepan over medium-high heat. Add the mushrooms and cook until golden brown, about 6 minutes. Add the garlic and ginger and cook, stirring, for about 5 minutes. Add the beef broth, 2 cups of water, soy sauce, and 1/2 teaspoon each of salt and black pepper, and bring to a boil.
2. Slice the steak into thin strips and divide among 4 serving plates. Top with 1/2 cup rice. Season the broth with salt and pepper and ladle into bowls. Arrange the cucumbers, green onions, chili, and kimchi among the plates. Serve with lime wedges.