Szechuan Steak and Mushroom Stir-Fry |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Spicy and delicious, perfect for fall and the harvest of mushrooms. Ingredients:
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) |
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 |
2 tablespoons soy sauce |
2 tablespoons oyster sauce |
1 tablespoon chili paste |
1 tablespoon hot sesame oil |
1 tablespoon honey |
1 tablespoon cornstarch |
Directions:
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.
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