Believe it or not, before this weekend, I had never made a stir-fry. Me, the woman who seeks outs with great fervor meals that are quick, easy, and delicious, had never made the ultimate quick-and-easy dish. Blasphemy.
So, to right this terrible wrong, I dove wok-first into the Beef, Shiitake, and Snow Pea Stir-Fry featured in the Fast, Easy, Fresh section of October’s Bon Appetit. I was slightly put off by the copious amounts of slicing and dicing required pre-stir-frying, but I’m glad I made the sacrifice, because…
this dinner was awesome. Delicious. Delectable. It smelled AMAZING and tasted just as good. The fresh ingredients were key and shone against the steak background. The only demerits this dish received were totally user error (i.e. my fault)–I over cooked the steak. It wasn’t terribly chewy, mind you, but not quite as perfect as I’d like. So, resist the urge to keep those steak strips in the pan, and keep the process moving. They will cook, trust me.
The recipe doesn’t specifically call for it, but I put this dinner over rice. YUM.
Courtesy of Bon Appetit, October 2010
1 1-pound top sirloin steak, cut into 2-inch long, 1/4 inch-thick slices
1 tablespoon Asian sesame oil
1 tablespoon minced peeled fresh ginger.
12 ounces fresh shiitake mushrooms, stemmed, thickly sliced
8 ounces snow peas
1 bunch green onions, sliced, divided
1 cup fresh cilantro leaves, divided
5 tablespoons hoisin sauce
2 teaspoons chili-garlic sauce
1/4 teaspoon Chinese five-spice powder
Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of 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, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.