"Beef and Mushroom Stir-fry"
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon mirin
1 teaspoon sesame oil
1 tablespoon cornstarch
2 slices thin-cut beef, cut into bite-sized strips
8-ounce package of sliced baby bella mushrooms
half a sweet onion, sliced into half-circles
1 can bamboo shoots, drained
2 garlic cloves, minced
1 thumb of ginger, minced
2 tablespoons sunflower oil
In a small bowl, combine 1 tablespoon soy sauce, 1 teaspoon mirin, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, and 1 tablespoon cornstarch. Stir until the cornstarch dissolves. Set aside.
Separate 2 slices of thin-cut beef. Cut into bite-sized strips. Set aside.
Cut half a sweet onion into half-circles. These will separate into crescents as they cook.
Open 1 can of bamboo shoots and drain them. Set aside.
Peel and mince 2 garlic cloves. Mince 1 thumb of ginger, which doesn't need peeling unless you just want to. Put in a small bowl (big enough to get your bamboo spatula inside) and set aside.
Heat the wok. Add 2 tablespoons of sunflower oil and the minced aromatics. Stir-fry briefly.
Add the onions and stir-fry for several minutes until they separate and just start to soften.
Put in the mushrooms and stir-fry until they soften.
Add the bamboo shoots and stir-fry briefly.
Put in the beef bits and stir-fry until just browned.
Pour the sauce over the meat and vegetables. It will pool in the bottom of the wok. Stir-fry until the sauce turns glossy and thickens to coat the food.
Serve the beef and vegetables over rice or another starch.
This sauce blend has a robust flavor, and thickens up beautifully in just a minute or two. It should work well in many stir-fry recipes.
Here we used very thin slices of beef, cut into bite-sized pieces. They cooked almost instantly.
Baby bella mushrooms are immature portabellas. They have a very dark, meaty flavor in this recipe. To make this vegetarian, just omit the beef. Shiitake mushrooms should work just as well, and a medley probably would too. If all you can find are button mushrooms, they'll do, but the flavor won't be as rich.
Sweet onions come in several varieties. When cut into half-circles they break up into crescents.
Bamboo shoots are chewy and tangy. They do well in many stir-fry recipes.
Garlic and ginger are my go-to aromatics for stir-frying. Using the fresh roots is both healthy and delicious, much better than preserved versions.
Overall, this recipe turned out great, with rich meaty flavor and chewy texture. We found it very satisfying.