Beef Stir Fry with Mushrooms
Stir-fried strips of tender beef tossed with orange zest, sesame seeds, and ginger. Dairy free!
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Servings: 6 servings
Calories: 504kcal
Ingredients
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 8 ounces crimini mushrooms, sliced
- 4 teaspoons cornstarch
- 4 teaspoons soy sauce
- kosher salt and freshly ground black pepper, to taste
- 2 tablespoons sesame seeds
- 2 tablespoons finely grated orange zest
- 1 cup freshly squeezed orange juice from 2 large oranges
- 2 tablespoons red wine vinegar
- 2 tablespoons Shaoxing wine (Chinese cooking wine or dry vermouth)
- 2 teaspoons Sriracha
- 2 tablespoons oyster sauce
- 2 tablespoons peanut oil (not roasted peanut oil)
- 2 tablespoons toasted sesame oil
- 2 tablespoons minced ginger
- 2 cloves garlic, minced
- 1 bunch scallions thinly sliced
Instructions
- Place 1 1/2 pounds thinly sliced steak and 8 ounces sliced mushrooms in a large bowl and sprinkle with 4 teaspoons cornstarch, 4 teaspoons soy sauce and a generous amount of salt and pepper. Toss to coat and set aside to marinate at room temperature for 15 minutes, or in the fridge for up to 5 hours.
- Toast 2 tablespoons sesame seeds in a dry skillet until golden brown, shaking pan frequently to prevent burning. Remove from heat right when they become fragrant but haven't gotten to brown yet. Let cool in pan and finish toasting continuing to stir every once in a while.
- Combine 2 tablespoons orange zest, 1 cup orange juice, 2 tablespoons red wine vinegar, 2 tablespoons Shaoxing, 2 teaspoons Sriracha, and 2 tablespoons oyster sauce in a medium bowl and mix well.
- Heat 1 tablespoon of the peanut and 1 tablespoon sesame oil in a large non-stick frying pan over high heat. Once shimmering add half of the meat-mushroom mixture. Spread in an even layer and let cook, undisturbed until lightly browned. Give a stir and let brown on other side. Remove from pan and repeat with remaining oils and beef mixture.
- Return first batch of beef to the pan and add 2 tablespoons minced ginger and 2 cloves minced garlic and stir-fry for about 30 seconds or until ginger is beginning to brown. Give sauce a stir then add sauce to pan and cook, stirring, until sauce starts to boil.
- Sprinkle sesame seeds and green onions over top and serve with steamed rice and sauteed bok choy or spinach.
Notes
- Shaoxing Wine Substitute: If you can’t find Shaoxing wine, dry sherry or dry vermouth are great alternatives. You can also use beef broth for an alcohol-free version.
- Meal Prep: You can slice the beef and mushrooms and mix the sauce ingredients ahead of time. Store separately in the fridge for up to 24 hours to save time on busy nights.
- Mushroom Options: Crimini mushrooms add a meaty texture, but button mushrooms or shiitake mushrooms work well too.
- Serving Suggestions: This stir fry is delicious served over steamed jasmine or brown rice. For extra veggies, serve with sautéed bok choy or spinach on the side.