Beef and Mushroom Stir Fry

June 25, 2014
3 Ratings
  • Serves 5-6
Author Notes

I found some really pretty mushrooms at the grocery store and this recipe just grew and grew. My husband doesn't always like stir fry but he does like beef. Amazingly, he got seconds and was really happy to have the leftovers the next night. —Mamamel

What You'll Need
  • Marinade for the beef (save to heat for the sauce)
  • 1 cup low sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1/2 cup concentrated orange juice
  • 1/4 cup sake
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon powdered ginger
  • 1 inch squeeze from tube of minced cilantro
  • 1 tablespoon corn starch
  • a few drops water or chicken stock
  • 1 pound or less beef strips cut for stir fry
  • 1 teaspoon red pepper flakes
  • Stir fry
  • 2-3 tablespoons peanut oil, divided
  • beef removed from the marinade
  • 1 pound sliced large white mushrooms
  • 1/2 cup sake
  • 2 bunches scallions (green onions)
  • 5-6 colored mini bell peppers
  • 1 pound fresh sugar snap peas
  • 3-4 cups cooked jasmine rice
  1. Marinade for the beef (save to heat for the sauce)
  2. 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.
  1. Stir fry
  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 snap 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.

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1 Review

maam January 9, 2018
Really good
Very upscale Chinese food nice dark flavours. Substituted vodka for sake and shallot for scallions. Sliced everything on mandolin but would use food processor to slice next time to make it even faster. Served on Jasmine rice.