Beef and Mushroom Stir Fry
A delicious and authentic chicken recipe for Beef and Mushroom Stir Fry, prepared with traditional seasonings and techniques.
Ingredients
- • 12 oz flank steak
- • 1 tablespoon cornflour
- • 1 tablespoon water
- • 2 teaspoons Shaoxing wine ((or dry sherry))
- • 2 teaspoons oyster sauce ((or soy sauce))
- • 1/4 teaspoon bicarbonate of soda
- • 1/3 cup chicken stock
- • 2 tablespoons light soy sauce
- • 2 tablespoons oyster sauce
- • 1 teaspoon sugar
- • 1/2 teaspoon ground black pepper
- • 2 teaspoons cornflour
- • 2 tablespoons vegetable oil
- • 1 tablespoon butter
- • 1 lb mushrooms (sliced)
- • 3 cloves garlic (minced)
- • 2 spring onions (sliced, white and green parts separated)
Preparation Steps
Divide the flank steak evenly along the grain into two big pieces. Then slice each piece against the grain into 1/8” (3-mm) thick pieces. Transfer into a medium bowl and add the rest of the marinating ingredients. Mix well and let marinate while preparing the other ingredients.
Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
Heat 1 tablespoon of oil in a large frying pan over medium-high heat until hot. Spread the beef in the frying pan in a single layer. Sear until the bottom turns golden without moving it, 1 minute or so. Stir and flip to cook the other side, until it turns golden, another minute or so. Transfer the cooked beef pieces to a big plate and set aside.
Pour in the remaining 1 tablespoon oil and add the butter, garlic and the spring onions whites. Stir a few times to release fragrance.
Add the mushrooms. Cook and stir until the mushrooms are cooked through and the liquid has evaporated.
Stir the sauce again to thoroughly dissolve the cornflour and pour it into the pan. Stir a few times until the sauce thickens.
Add the beef back into the frying pan. Stir to coat everything well with the sauce. Add the spring onions greens for garnish. Transfer everything to a big plate. Serve hot over steamed rice as a main dish.