Beef and Mushroom Stir Fry

By • June 25, 2014 0 Comments

2 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Beef and Mushroom Stir Fry


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

Advertisement

Serves 5-6

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
  1. 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.

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. 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.

More Great Recipes:
Beef & Veal|Entrees