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
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Ingredients
- 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
Directions
- Marinade for the beef (save to heat for the sauce)
-
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
-
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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