Szechuan Steak And Mushroom Stir-Fry

• 3 boneless New York strip steaks, partially frozen
• 1 lb sliced mushrooms
• 2 yellow onions, cut into slivers
• 2 tablespoons wok oil
• steamed jasmine rice (optional) or brown rice (optional)
• Steak marinade
• 2 tablespoons soy sauce
• 2 tablespoons wine
• 2 tablespoons oil
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 1/2 teaspoons cornstarch
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• Stir-fry Sauce
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon chili paste
• 1 tablespoon hot sesame oil
• 1 tablespoon honey
• 1 tablespoon cornstarch

1. While beef is still partially frozen, trim away excess fat and slice thinly.
2. Whisk together marinade and pour over beef in a ziplock bag; refrigerate several hours or overnight.
3. Whisk together sauce in a small bowl and keep nearby.
4. Heat oil in a wok over high heat, stir-fry beef with marinade, mushrooms and onions until cooked through.
5. Add sauce to wok, and cook, stirring, until sauce thickens.
6. Serve stir-fry with steamed rice if desired.

mushrooms, yellow onions, oil, jasmine rice, marinade, soy sauce, wine, oil, honey, rice vinegar, cornstarch, garlic, ginger, sauce, soy sauce, oyster sauce, chili paste, hot sesame oil, honey, cornstarch

Taken from www.food.com/recipe/szechuan-steak-and-mushroom-stir-fry-488286 (may not work)