Long ago I stopped saving good recipes only for company, so Mushroom Beef Stir-Fry is welcome at my table any day of the week. This is the kind of centerpiece that makes dinner feel complete without needing a crowded menu. Once it is in the oven, the kitchen begins to do that wonderful work of building anticipation.
Ingredients
- 1 1/2 lb. Flank steak, sliced 1/4 inch thick
- 4 ounce beach mushrooms
- 5 ounce enoki
- 6 ounce oyster mushrooms
- 5 tbs. Cornstarch
- 5 tbs. Water
- 2 tsp. Oyster sauce
- 1/2 tsp. Baking soda
Cooking sauce
- 2 1/2 cups beef broth
- 3 tbs. Soy sauce
- 3 tbs. Oyster sauce
- 1 tbs. Dark soy sauce
- 1 tsp. Sesame oil
- 1/2 tsp. Sugar
- 1/4 tsp. White pepper
- 4 slices ginger, thinly sliced
- 3 cloves garlic, thinly sliced
- 4 sprigs onion, cut into 2 inch green separated from white
- 3 tbs. Cornstarch mixed with tbs. Water
- 1 tbs. Butter, optional
Instructions
- In a bowl add the beef, cornstarch, water, oyster sauce and 1/2 teaspoon of baking soda. Mix well let marinate for 10-15 minutes.
- Prepare your cooking sauce by mixing everything together, set aside.
- Prepare your vegetables. If you don’t want a variety of mushrooms, you can use Cremini or white mushrooms.
- In a hot wok add 2 tbs. Vegetable oil once it smokes add the beef and stir fry until it’s seared in one side then using a spatula sear the other side for 30 seconds. Remove from the wok.
- Add another 2 tbs. Vegetable oil let it smoke add 4 slices of ginger, 3 cloves of garlic and whit parts from the green onion. Stir fry quickly add the mushrooms stir fry for another 30 seconds add 1tbs. Water to the edge of the pan.
- Add the cooking sauce let come to a boil, add the beef back to the wok and green onion, let heat together on medium immediately add the cornstarch slurry. The sauce should thicken within 30 seconds.
- If you want a silkier restaurant style finish to the dish stir in 1 tablespoon of butter.
- Serve next to white or brown rice. enjoy!