Preheat a charcoal grill to 450f set up for direct heat.

Mix the dry rub together and season both sides of the steak. (Alternatively, use a broiler)

Grill the steak 5 minutes per side, or until it reaches an internal temperature of 130f for medium rare*.

Remove steak and rest on a raised rack.

Reduce grill heat, place a wok or large saute pan on the grill and allow to preheat for a few minutes*. (Alternatively, do on stove top)

Drizzle the sesame and peanut oil into the hot wok. Stir fry the mushrooms for 3 minutes until starting to turn tender and releasing their moisture*.

Add the garlic and ginger, stir fry another minute.

Add the red bell pepper, stir fry another minute

Add the basil, beef stock, mirin, soy sauce, and red pepper flake. Stir fry another 1-2 minutes.

Add the slurry and cook another minute or until the sauce is thickened.

Slice the steak across the grain (short side) and serve family style with the mushroom stir fry over the top.