Beef, Shiitake, and Snow Pea Stir-Fry

A number of food bloggers have started something called Wok Wednesdays.  Since I love to stir fry, I thought I’d join in on the fun.  My first recipe contribution yields a quick, delicious meal that can be on the table in half an hour providing you cut up your ingredients ahead of time.  A little bit of planning early in the day can be a big time saver come evening.  

Once the coffee maker has shut off and the breakfast dishes are piled into the dishwasher, I’ll start thinking about supper. This recipe is a favorite, and I had everything on hand, so while engrossed in a rerun of “CSI” I sliced up everything, jarring it in the order in which it was to go into the wok, i.e. ginger, garlic, mushrooms in one container, snow peas, scallions and half of the cilantro in another, etc.  I had the foresight to move a sirloin from the freezer into the fridge before retiring last night, so it was thawed just enough to be able to slice with ease, giving me nice, neat, thin slices. 

Start your rice when you heat up your wok and both will be ready simultaneously.

Beef, Shiitake, and Snow Pea Stir-Fry

Adapted from Bon Appétit, October 2010

1 1-pound top sirloin steak, cut into 2-inch-long, ¼ -1/8” thick slices

2 tablespoons soy sauce

1 teaspoon corn starch

1 tablespoon Asian sesame oil

1 tablespoon minced peeled fresh Melissa's ginger

1 teaspoon garlic, finely chopped

12 ounces fresh shiitake mushrooms, stemmed, thickly sliced

8 ounces snow peas

1 bunch green onions, sliced, divided

1/2 cup fresh cilantro leaves, divided

5 tablespoons hoisin sauce

2 teaspoons chili-garlic sauce

½ cup beef stock

Slice beef as thinly as possible and place in a zippered plastic bag.  Stir together soy sauce and corn starch; pour over meat in bag, squish together and allow meat to marinate for 30 minutes.  Remove beef from bag, shake off excess marinate and place on plate. Sprinkle beef with salt and pepper. Heat oil in large wok or nonstick skillet over medium-high heat. Add ginger, garlic and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and sauté until peas are crisp-tender, 1 to 2 minutes. Pour beef stock over all and season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.  Serve over rice.

This post is linked to:

What's Cooking Wednesday