Traffic was pretty bad today so I got home later than I thought. On my way home, I had to stop by the market to buy my groceries for the week. I was supposed to marinade some meat and grill it for dinner but I knew the meat will not have enough time to marinade. Good thing that I had this prinout from Bon Appetit to the rescue - I was supposed make it for another night. It looked very easy and I have a meat in the freezer which can be easily thawed for the dish. I am so happy how it turned out that this will be now an addition to my go-to dinners. It is very flavorful and perfect over steamed white or brown rice. I specially like that the sauce have a good consistency without calling for flour as other stir-fry do.
Beef Shiitake and Snow Pea Stir-fry
yield: Makes 4 servings
active time: 30 minutes
total time: 30 minutes
1-2 pound beef chuck steak, cut into 1/4 inch thick strips
1 10 ounces snow peas (or asparagus, baby broccoli, or baby bokchoy)
4 green onions, sliced
1/2 cup fresh cilantro, coarsely chopped
12 ounces fresh shiitake mushrooms, stems removed and thickly sliced
1 tablespoon sesame oil
1 tablespoon olive oil
1 tablespoon fresh ginger, peeled and minced
5 tablespoons Hoisin sauce
2 teaspoon chili-garlic sauce
1/4 teaspoon Chinese 5-spice powder
Note: I find it easier to cut the meat into thinner pieces when it is a little frozen.
Sprinkle beef with salt and pepper.
Heat a large skillet over medium heat. Add sesame oil and heat. Add ginger and mushrooms; stir-fry until mushrooms are wilted & tender, about 3 minutes (add a tablespoon of olive oil if mushrooms dry out and starts to burn). Add beef to skillet; and stir constantly over high heat. Cook until beef browns but is still pink in center, about 2-3 minutes. Add snow peas, green onions and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder. Saute until peas are crisp-tender, 3-5 minutes. Add salt and pepper to taste.
Serve over brown or white rice. Sprinkle with chopped cilantro and green onions if desired.