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Beef, Shitake, and Carrot Stir-Fry Recipe

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This recipe for Beef, Shitake, and Carrot Stir-Fry, by , is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pat Clark

Category:
Category:

Ingredients:  
Ingredients:  
1 (1-pound) flank steak, trimmed
cup plus 2 tablespoons water, divided
3 tablespoons oyster sauce, divided
2 tablespoons cornstarch, divided
teaspoon baking soda
1 tablespoon soy sauce
3 tablespoons toasted sesame oil, divided
12 ounces shiitake mushrooms, stemmed and halved
3 medium carrots, peeled and cut into 2-inch matchsticks
5 scallions, white parts sliced thin, green parts cut into 1-inch pieces
3 garlic cloves, sliced thin

Directions:
Directions:
Cut steak into thirds with grain, then slice each piece thin against grain. Whisk 1 tablespoon water, 1 tablespoon oyster sauce, 1 tablespoon cornstarch, and baking soda together in medium bowl. Add beef and stir to combine. Let sit at room temperature for 15 minutes. Whisk soy sauce, cup water, remaining 2 tablespoons oyster sauce, and remaining 1 tablespoon cornstarch together in second bowl; set aside.

2
Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef, breaking up clumps with tongs. Cook, without stirring, until browned on bottom, about 2 minutes. Stir and continue to cook until spotty brown and no longer pink, about 30 seconds longer. Transfer to large plate. Repeat with 1 tablespoon oil and remaining beef.

3
Heat remaining 1 tablespoon oil in now-empty skillet until just smoking. Add mushrooms, carrots, and remaining 1 tablespoon water. Cover and cook until vegetables are tender, about 3 minutes. Stir in scallion whites and garlic and cook until fragrant, about 1 minute. Whisk soy sauce mixture to recombine, add to skillet, and cook until sauce has thickened. Off heat, stir in scallion greens and beef. Serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
If serving with rice, make ahead.

 

 

 

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