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Beef, Mushroom and Broccoli Stir Fry
- Serves 4
1 pound flank steak, sliced on the bias, long thin strips
1 tablespoon minced ginger
1 tablespoon minced garlic
1/2 cup scallions chopped
1/4 cup oyster sauce
1 large head hen of the woods mushrooms, florets broken up, stem trimmed and
cut into 1/2-inch dice
1 large head of broccoli, stemmed, peeled and sliced plus florets, blanched
in salted water and shocked
1/3 cup chicken stock
cornstarch slurry, if needed
Kosher salt and freshly ground black pepper
Grapeseed or canola oil
Steamed brown and white rice for serving
In a zip-top bag, marinate the steak with ginger, garlic, scallions and
oyster sauce, and let marinate for 20 minutes in the fridge. In a wok over
high heat coated lightly with oil, stir fry the steak first, season and when
medium rare, add mushroom stems and continue stir-frying. When almost cooked
through, add mushroom florets. Add 1/3 cup chicken stock and continue to
stir-fry. Add broccoli back, season and check for flavor. Serve over rice.
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Wine Notes:
Tsingtao Lager
Tsingtao Brewery was founded in 1903 by German settlers in Qingdao, China.
Crisp, slightly malty flavor and nutty sweet flavor that pairs well with
spicy foods ands Asian cuisine. Brewed with the finest all-natural
ingredients including domestically-grown hops, high quality barley and
spring water from China's Laoshan mountain region. A great fit with the
lobster stir-fry.
2005 Kendall Jackson Vintner's Reserve Sauvignon
Blanc
88% Sauvignon Blanc, 9% Semillon, 2% Chardonnay. Aromas of lime, melon and
pears. Refreshing, with a mineral quality and a surprisingly long finish.
Pairs very well with the shrimp and mushroom duxelles.
>>This recipe appears in
Episode #504.
>>Click here for a printer
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price: $8.99