1 lb beef sirloin, thinly sliced against the grain
1 lb mushrooms (cremini, button, or shiitake), sliced 1/4 cup soy sauce 2 tablespoons oyster sauce 1 tablespoon cornstarch 1 tablespoon Shaoxing rice wine (optional, adds depth) 1 tablespoon vegetable oil 2 cloves garlic, minced 1/4 cup scallions, thinly sliced Salt and pepper to taste
Optional: 1 teaspoon sesame oil for extra aroma
Directions
1. Marinate the beef: In a bowl, combine the sliced beef with 2 tablespoons of soy sauce, 1/2 tablespoon cornstarch, and a pinch of salt and pepper. Marinate for at least 15 minutes, or longer for a more tender result.
2. Prepare the sauce: In a separate small bowl, whisk together the remaining soy sauce, oyster sauce, Shaoxing rice wine (if using), and 1/2 tablespoon cornstarch.
3. Stir-fry: Heat vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry until browned and almost cooked through. Remove from the wok and set aside.
4. Sauté mushrooms: Add the sliced mushrooms to the wok and stir-fry for 2-3 minutes, until softened. Add minced garlic and stir-fry briefly.
5. Combine and finish: Return the beef to the wok. Add the prepared sauce and stir-fry everything together until the sauce thickens and coats the beef and mushrooms evenly. Stir in the scallions and sesame oil (if using) at the very end.
6. Serve: Season with salt and pepper to taste. Serve hot over steamed rice.
Tips and Variations:
– Other vegetables like bell peppers or onions can be added for extra flavor.
– You can substitute the beef with chicken or pork, adjusting cooking times accordingly.
– For a spicier dish, add a pinch of red pepper flakes or a drizzle of chili oil.
Quoshinqai
Looks tasty but it doesn’t look like it took all day to make.
2 Comments
Stir-fried Beef and Mushroom Recipe
Ingredients
1 lb beef sirloin, thinly sliced against the grain
1 lb mushrooms (cremini, button, or shiitake), sliced
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon Shaoxing rice wine (optional, adds depth)
1 tablespoon vegetable oil
2 cloves garlic, minced
1/4 cup scallions, thinly sliced
Salt and pepper to taste
Optional: 1 teaspoon sesame oil for extra aroma
Directions
1. Marinate the beef: In a bowl, combine the sliced beef with 2 tablespoons of soy sauce, 1/2 tablespoon cornstarch, and a pinch of salt and pepper. Marinate for at least 15 minutes, or longer for a more tender result.
2. Prepare the sauce: In a separate small bowl, whisk together the remaining soy sauce, oyster sauce, Shaoxing rice wine (if using), and 1/2 tablespoon cornstarch.
3. Stir-fry: Heat vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry until browned and almost cooked through. Remove from the wok and set aside.
4. Sauté mushrooms: Add the sliced mushrooms to the wok and stir-fry for 2-3 minutes, until softened. Add minced garlic and stir-fry briefly.
5. Combine and finish: Return the beef to the wok. Add the prepared sauce and stir-fry everything together until the sauce thickens and coats the beef and mushrooms evenly. Stir in the scallions and sesame oil (if using) at the very end.
6. Serve: Season with salt and pepper to taste. Serve hot over steamed rice.
Tips and Variations:
– Other vegetables like bell peppers or onions can be added for extra flavor.
– You can substitute the beef with chicken or pork, adjusting cooking times accordingly.
– For a spicier dish, add a pinch of red pepper flakes or a drizzle of chili oil.
Looks tasty but it doesn’t look like it took all day to make.