Stir-fried beef and mushrooms is a simple dish to prepare. It’s another Taiwanese dish that I really enjoy. Just sharing some thoughts from Martin Yan’s Asian Favorite about this dish – Thanks to consumers’ concerns about cooking with leaner cuts of beef, fit-and-trim flank steak has become the beef of choice for health-conscious meat eaters. And as for those naysayers who claim that flank is fibrous and tasteless, I just can’t see-or taste-what their “beef” is all about. When thinly sliced across the grain-in other words, perpendicular to the direction the meat’s fibers run-it’s deliciously tender and conveniently quick-cooking, making it perfect for stir-fries. As for the flavor, it’s all there. It’s just the fat that isn’t 😉
This dish uses two different kind of mushrooms, really, you can use two different kind of mushrooms that you like, they don’t have to be portobella and oyster mushrooms. Another great quick-and-easy dish when you don’t feel like messing around in the kitchen.
STIR-FRIED BEEF AND MUSHROOMS (4 servings)
6 oz beef flank steak
1 portobella mushroom
3 large oyster mushrooms
2 Tbsp vegetable oil
1/4 cup chicken stock
1/4 cup diced red bell pepper
1/4 cup diced green/yellow bell pepper
1 Tbsp chu hou paste (you can substitute with Hoisin sauce if you can’t find chu hou paste)
COOKING METHOD:
1. Cut flank steak into 3/4-inch cubes. Remove stems from mushrooms and cut the caps into 1-inch pieces
2. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add beef and stir-fry for 1 to 2 minutes. Remove beef from wok
3. Return wok to high heat. Add both kinds of mushrooms and stock; cover and cook until mushrooms are tender, 2 to 3 minutes. Add bell peppers; cook, stirring, for 30 seconds. Return beef to the wok and add chu hou/hoisin sauce; toss and cook until heated through
4. Transfer to a platter and serve
