Wild Mushroom and Beef Stir-Fry

Name: Wild Mushroom and Beef Stir-Fry
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 2 mediums celery stalks, sliced crosswise into 1/4-inch pieces; 2 teaspoons cornstarch; 1 teaspoons packed dark brown sugar; 227 grams flank steak, trimmed of excess fat and sinew; 2 teaspoons peeled, minced fresh ginger; 1 medium garlic clove, minced; 4 servings Kosher salt; 2 mediums leeks, halved lengthwise, rinsed, and sliced crosswise into 1/2-inch pieces (white and pale green parts only); 454 grams 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; 1 teaspoon rice vinegar; 2 Tbsps Shaoxing wine or dry sherry; 2 Tbsps soy sauce; 2 Tbsps vegetable oil

Wild Mushroom and Beef Stir-Fry is a gluten free and dairy free main course. One serving contains 216 calories, 18g of protein, and 10g of fat. This recipe serves 4. From preparation to the plate, this recipe takes about 40 minutes. Head to the store and pick up pepper, mushrooms, rice vinegar, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Cut 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.

Ingredients you will need

Flank Steak

Grains

Place the Shaoxing or sherry, soy sauce, cornstarch, brown sugar, and vinegar in a small bowl and stir to combine; set aside.

Ingredients you will need

Brown Sugar

Corn Starch

Soy Sauce

Vinegar

Sherry

Equipment you will use

Bowl

Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes when dropped in the pan.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Wok

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.

Ingredients you will need

Beef

Cooking Oil

Equipment you will use

Spatula

Wok

Transfer to a large plate.

Drizzle 1 teaspoon of the oil around the perimeter of the wok.

Ingredients you will need

Cooking Oil

Equipment you will use

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.

Ingredients you will need

Salt And Pepper

Mushrooms

Spread

Equipment you will use

Wok

Transfer the mushrooms to the plate with the beef. Repeat with another teaspoon of the oil and the remaining mushrooms.

Ingredients you will need

Mushrooms

Beef

Cooking Oil

Drizzle 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.

Ingredients you will need

Corn Starch

Mushrooms

Soy Sauce

Celery