Wild Mushroom and Beef Stir-Fry
Wild mushrooms, with their varying textures, colors, and flavors, make up the bulk of this stir-fry. They’re tossed with sweet leeks, crunchy celery, and tender flank steak, for a savory, satisfying dish. Serve it with steamed rice and sautéed bok choy.
What to buy: Shaoxing is a Chinese rice wine that can be found in Asian markets and in the Asian section of some high-end grocery stores. If you can’t find it, you can substitute dry sake or fino sherry.
Special equipment: If you don’t have a wok, use a large frying pan as a substitute. Don’t use a nonstick pan though, because the high heat may damage it.
This dish was featured as part of our 5 Recipes for Fall Ingredients.
For the beef:
- 8 ounces flank steak, trimmed of excess fat and sinew
- 2 teaspoons peeled, minced fresh ginger
- 1 teaspoon soy sauce
- 1 teaspoon vegetable oil
- 3/4 teaspoon cornstarch
- 3/4 teaspoon Shaoxing wine or dry sherry
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For the stir-fry:
- 2 tablespoons Shaoxing wine or dry sherry
- 2 tablespoons soy sauce
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon packed dark brown sugar
- 1 teaspoon rice vinegar
- 2 tablespoons vegetable oil
- 1 pound wild mushrooms (such as maitake, lobster, chanterelle, porcini, or shiitake), cleaned, ends trimmed, and sliced lengthwise through the stem into 1/2-inch-wide pieces
- Kosher salt
- Freshly ground black pepper
- 2 medium leeks, halved lengthwise, rinsed, and sliced crosswise into 1/2-inch pieces (white and pale green parts only)
- 2 medium celery stalks, sliced crosswise into 1/4-inch pieces
- 1 medium garlic clove, minced
- Steamed white rice or brown rice, for serving
For the beef:
1Cut the flank steak with the grain into 2- to 3-inch-wide strips, then cut each strip against the grain into 1/4-inch-thick pieces. Place the beef and the remaining ingredients in a medium bowl and stir to evenly coat the meat; set aside.
For the stir-fry:
1Place the Shaoxing or sherry, soy sauce, cornstarch, brown sugar, and vinegar in a small bowl and stir to combine; set aside.
2Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes when dropped in the pan. Drizzle 1 tablespoon of the oil around the perimeter of the wok and add the reserved beef in an even layer. Cook undisturbed until the beef begins to sear, about 1 minute. Using a metal spatula, stir-fry for 30 seconds until the beef is lightly browned but not cooked through. Transfer to a large plate.
3Drizzle 1 teaspoon of the oil around the perimeter of the wok. Spread half of the mushrooms around the perimeter of the wok and season lightly with salt and pepper. Sear, stirring once halfway through the cooking time, until golden brown, about 2 minutes. Continue to stir-fry until the mushrooms are tender, about 30 seconds to 1 minute more. Transfer the mushrooms to the plate with the beef. Repeat with another teaspoon of the oil and the remaining mushrooms.
4Drizzle the remaining teaspoon of oil around the perimeter of the wok and add the leeks, celery, and garlic. Stir-fry until the leeks are wilted, about 2 minutes. Return the beef, mushrooms, and any accumulated juices from the plate to the wok. Stir the reserved soy sauce–cornstarch mixture and add it to the wok. Stir-fry until the beef is just cooked, about 30 to 60 seconds. Serve immediately with steamed rice.
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