Beef And Mushroom Stir Fry

  1. In a glass bowl, mix all ingredients through cilantro. Make a slurry of the water (or chicken stock) and corn starch. Stir into the marinade. Slowly add the pepper flakes and taste to make adjustments in any ingredients. Add the beef and refrigerate for 3-4 hours.
  2. Add about a tablespoon (or less) of the peanut oil to the bottom of your wok or heavy, large skillet. Heat until it shimmers. Remove the beef from the marinade, reserving for the sauce. Add 1/3 of the beef to the wok at a time. The bit of marinade on the beef will begin to caramelize. If it begins to blacken, deglaze the pan with some sake and let it evaporate. Then add a little more peanut oil. Next saute the mushrooms, then the chopped scallions and peppers, and then the sugar rnsnap peas. Pour the remaining sake into the wok. Deglaze and add the reserved marinade. Heat until it boils and thickens. Mix the beef, vegetables, and some of the sauce on top of a serving of rice.

marinade, soy sauce, rice wine vinegar, balsamic vinegar, honey, orange juice, sake, garlic, powdered ginger, cilantro, corn starch, water, beef strips, red pepper, peanut oil, beef, white mushrooms, sake, bunches scallions, bell peppers, sugar snap peas, jasmine rice

Taken from food52.com/recipes/29215-beef-and-mushroom-stir-fry (may not work)

Another recipe

Switch theme