Beef, Shitake, and Carrot Stir-Fry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (1-pound) flank steak, trimmed
½ cup plus 2 tablespoons water, divided
3 tablespoons oyster sauce, divided
2 tablespoons cornstarch, divided
¼ 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
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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, ½ cup water, remaining 2 tablespoons oyster sauce, and remaining 1 tablespoon cornstarch together in second bowl; set aside.
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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.
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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. |
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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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