Thursday, October 14, 2010

Beef, Mushroom & Snap Pea Stir-Fry


I love stir-fries. They are generally easy to make, quick-cooking & healthy. In the past, I've made chicken stir-fries, this delicious spicy tofu one, veggies only varieties...but, steak? Never made one.
Maybe because I think of them as being healthy...a lot of the time, diet worthy. Somehow adding red meat to the mix seems counter productive. But, I live in a home with three boys...and, my boys love steak.
So, when I saw this recipe in the October issue of Bon Appétit, I thought I'd give it a try. It looked so good & I knew my family would love it.
The original recipe didn't really need any tweaking, but I did change a few things to suit my taste. It called for using shiitake mushrooms, which I love. But, I decided to add in some portabellas too, because I love the combination of steak & portabella mushrooms. I also substituted sugar snap peas for snow peas...I'm not the biggest snow pea fan.
While making a stir-fry is quick in the pan, it usually requires a bit of effort in the prep department. This one is no different. But, once you get everything washed, peeled & chopped, the actually cooking part is super quick.

The prep for this recipe requires mincing 1 tablespoon of fresh, peeled ginger, slicing 1 bunch of scallions & 8 ounces of sugar snap peas. You'll also need 1 cup of cilantro leaves.

Next, thinly slice 1 pound of steak {I used NY strip} & slice 12 ounces of mixed, shiitake & portabella mushroom caps.

Finally, in a small bowl, combine 5 tablespoons of hoisin sauce 2 teaspoons of toasted sesame oil, 2 teaspoons Sriracha chile sauce & 1/4 teaspoon 5-spice powder.

When you're ready to start cookin', heat 2 tablespoons of canola oil in a large skillet {or wok}, over medium high heat. Add in the mushrooms & minced ginger. Cook until the mushrooms have released their liquid & begin to brown, about 10 minutes. Add in the beef & cook until the beef is browned, about 5-10 minutes. Stir in the snap peas, half of the scallions & half of the cilantro. Cook, stirring, for about 2 minutes, or until the snap peas are just tender. Add in the sauce, and stir to combine & heat through.
Note: I added 1/2 the sauce to start & then added a bit more, until it was well coated. Then, I served the rest on the side. For kids, you might want to take some of the stir-fry out before adding the sauce, as it's a bit spicy.

Transfer the stir-fry to a serving bowl, scatter the remaining scallions and cilantro on top & serve.

Beef, Mushroom & Snap Pea Stir-Fry

Adapted from Bon Appétit, October 2010
Serves 4

1 tablespoon minced ginger
12 ounces mixed shiitake & baby portabella mushroom caps, sliced
2 tablespoons canola oil
1 pound NY Strip steak, cut into 1/4" thick slices
8 ounces sugar snap peas, cut into small pieces
1 bunch scallions, sliced {divided}
1 cup cilantro leaves {divided}
5 tablespoons hoisin sauce
2 teaspoons toasted sesame oil
2 teaspoons
sriracha chile sauce {or, to taste}
1/4 teaspoon 5-spice powder

Season the beef with salt & pepper. Combine the hoisin sauce, sesame oil, sriracha & 5-spice powder in a small bowl. Whisk to combine & set aside.
Heat the oil in a large skillet over medium-high heat. Add in the mushrooms & minced ginger. Cook until the mushrooms release their liquid & begin to brown, about 10 minutes. Add in the beef; cook until the beef is browned, about 5-10 minutes. Stir in the snap peas, half the scallions & half the cilantro. Cook, stirring, for about 2 minutes, or until the snap peas are just tender. Add in the sauce, and stir to combine & heat through.
Transfer the stir-fry to a serving bowl, scatter the remaining scallions and cilantro on top & serve.
Note: I recommend adding 1/2 the sauce to start & then adding a bit more, until it's well coated. Serve the remaining sauce on the side. For kids, you might want to take some of the stir-fry out before adding the sauce, as it's a bit spicy.
Click here for the printable recipe.

10 comments:

Kathryn said...

That looks so so good! I LOVE mushrooms. I recently made this portobello mushroom tower and it was so yummy!

Karen said...

Stir-fry is such a great meal! This looks fantastic. Such bold and delicious flavors here!

Joanne said...

Everything in moderation, right! And steak isn't so bad, especially not when mixed in with all these veggies. This stir fry sounds so super flavorful. I love the mixing and matching of mushrooms that you did!

Philomena said...

What a gorgeous photo! I can't wait to make this, and I'm glad to have found your blog via Tastespotting.

Say said...

I made this tonight with shrimp instead of beef - and I used about a couple tablespoons of soy sauce and a tablespoon of dry sherry as well. Was delicious! thanks for the idea.

dulci said...

beautiful colors!!

http://ladulcivida.blogspot.com/

Suzy said...

That looks so delish, can you make it for me sometime ;)

kelly said...

This looks SO good. I love dinner like this and we don't have it enough. Mmm...sriracha :)

suzybananas said...

hey, guess what you are making it for me right now! i got my wish.

Alex said...

I found this via a Google search for "cilantro beef." Delicious! Good way to get rid of excess cilantro.

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