1 package (about 1/2 ounce) dried porcini mushrooms (about 1/2 cup)
1 beef top round steak, 3/4 inch thick (about 12 ounces)
1 teaspoon olive oil
1 tablespoon soy sauce
1 package (8 ounces) sliced white mushrooms
2 medium carrots, each cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 medium onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 1/2 cups pearl barley (about 10 ounces)
1 can (14 1/2 ounces) chicken broth (1 3/4 cups)
1/2 cup loosely packed fresh parsley leaves
1. Into medium bowl, pour 3 cups boiling water over porcini; let stand 10 minutes.
2. Meanwhile, cut steak lengthwise in half. With knife held in a slanted position, almost parallel to cutting surface, slice each half of steak crosswise into 1/8-inch-thick slices.
3. In deep nonstick 12-inch skillet, heat oil over medium-high heat until very hot. Add half of steak slices and cook 2 minutes or until steak just loses its pink color, stirring constantly. Transfer steak to medium bowl; repeat with remaining steak. Toss steak with soy sauce; set aside.
4. To same skillet, add white mushrooms, carrots, onion, salt, pepper, and thyme and cook 10 minutes over medium-high heat or until vegetables are tender-crisp, stirring occasionally.
5. While vegetables are cooking, with slotted spoon, remove porcini from soaking liquid, reserving liquid. Rinse porcini to remove any sand; coarsely chop. Strain soaking liquid through sieve lined with paper towel into medium bowl.
6. Add barley, broth, porcini, and soaking liquid to vegetables in skillet; heat mixture to boiling over medium-high heat. Reduce heat to medium-low; cover and simmer 35 to 40 minutes or until barley and vegetables are tender and most of liquid has evaporated, stirring occasionally. Stir in steak mixture and parsley; heat through.