Beef and Mushroom Stir-Fry in a Long Handled Wok
Savor the rich flavors of tender beef combined with earthy mushrooms and vibrant vegetables in this quick and easy stir-fry. Crafted for a long-handled wok, this recipe ensures even cooking and effortless tossing. Each bite is packed with umami goodness, making it a perfect weeknight meal to please your taste buds and nourish your body.
ingredients
- 1 lb flank steak, thinly sliced against the grain
- 8 oz shiitake mushrooms, sliced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- Salt and pepper to taste
steps
- 1.
In a bowl, toss the sliced flank steak with cornstarch, salt, and pepper.
- 2.
Heat 1 tablespoon of vegetable oil in a long-handled wok over high heat.
- 3.
Add the beef and stir-fry until browned, about 3-4 minutes. Remove and set aside.
- 4.
In the same wok, add remaining oil and sauté garlic and ginger until fragrant.
- 5.
Add mushrooms, bell pepper, and broccoli; stir-fry for 5 minutes until tender-crisp.
- 6.
Return the beef to the wok and pour in the soy and oyster sauces. Toss to combine.
- 7.
Drizzle with sesame oil and add green onions, stirring until heated through.
- 8.
Serve hot over steamed rice or noodles for a complete meal.
