Beef Mushroom Stir Fry

 

A delicious Chinese beef dish. Sliced beef is stir-fried with garlic, onion and king oyster mushrooms. Serve with freshly cooked rice for lunch or dinner.

Ingredients

12 ounces beef flank steak, sliced ¼-inch thick
1 tablespoon water
1 teaspoon cornstarch
1 teaspoon vegetable oil, plus 3 tablespoons (divided)
2 teaspoons oyster sauce
¼ teaspoon baking soda (optional)
2½ cups warm beef only stock (no added vegetable in stock) or water
2 tablespoons soy sauce
1 teaspoon dark soy sauce
2 tablespoons oyster sauce
½ teaspoon sesame oil
½ teaspoon salt or to taste
¼ teaspoon sugar
⅛ teaspoon ground white pepper
3 slices ginger
2 cloves garlic, sliced
2 scallions, cut into 2-inch pieces at an angle (white and green portions separated)
1 lb king mushroom (or white button,  portabella, or shiitake mushrooms), sliced
1½ tablespoons Shaoxing wine
3 tablespoons cornstarch mixed with 3 tablespoons water, divided

 

Direction:

Step 1:    Combine  sliced beef, 1 tablespoon water, 1 teaspoon cornstarch, 1 teaspoon oil, 2 teaspoons oyster sauce, and ¼ teaspoon baking soda (if using). Mix all of the ingredients into the beef. Set aside for 10 minutes.

          

 

Step 2:    Combine warmed beef stock or water with 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons oyster sauce, ½ teaspoon sesame oil, ½ teaspoon salt, ¼ teaspoon sugar and ⅛ teaspoon ground white pepper.

 

Step 3:    Heat your carbon steel wok until it’s just smoking. Spread 2 tablespoons oil around the perimeter, and add the beef. Use your wok spatula to spread the beef out, and sear for 30 seconds. Stir-fry the beef for another 30 seconds until it’s 80% done.  Turn the heat back on to medium. Add 1 tablespoon of oil to the wok, and immediately add the ginger, white portion of the scallions and garlic. Stir-fry for 15 seconds, and add the mushrooms.

Next spread 1½ tablespoons of Shaoxing wine around the perimeter of the wok to deglaze, and stir-fry everything for 20 seconds.

Add the stock and sauces to the wok, and bring to a simmer, stirring occasionally to deglaze the wok and heat the sauce. Once the mixture starts to simmer, add the  rest of the scallions. Stir-fry everything to combine.

Immediately stir up your cornstarch slurry (the water and cornstarch has likely separated by now). Slowly drizzle about two thirds of the slurry into the sauce while stirring.

Within 10 seconds, you should see the sauce thicken. Add more cornstarch slurry if you like your sauce thicker, or add more stock or water if the sauce is too thick.

 

    

 

 

To serve, spoon cooked white rice onto a plate and immediately serve your beef and mushroom stir-fry poured over the top.