GARLICKY GINGER BEEF AND SHIITAKE MUSHROOMS CHOW MEIN
Ingredients:
Serves 6
1-½ lbs flank steak or boneless sirloin steak, trimmed of fat
BEEF MARINADE: Mix together and set aside
3-½ tbsps soy sauce
2 tbsps Chinese rice wine or sake (you may substitute white wine or sherry but the taste will not be the same)
2 tbsps minced garlic
1 tbsp minced fresh ginger
1 tbsp cornstarch
6 tbsps vegetable oil
½ lb shiitake mushrooms, rinsed, drained, stems removed and caps thinly sliced
2 tbsps minced garlic
2 tbsps minced fresh ginger
¼ cup minced green onions
¾ lb snow peas, strings removed and ends trimmed
2 tbsps Chinese rice wine or sake
1 red pepper, sliced very thinly
SAUCE
1-½ cups chicken broth
1/3 cup oyster sauce
2 tbsps Chinese rice wine or sake
2 tsps soy sauce
1 tsp sesame oil
1 ½ tbsps cornstarch
1 tbsps chopped fresh cilantro
¾ – 1 lb chow mein noodles, cooked according to package directions and kept warm.
Directions:
Slice meat very thinly across the grain. Combine meat slices with the marinade in a bowl, tossing to coat.
Heat a wok or heavy skillet over high heat. Add 3-4tbsps of the oil and heat until almost smoking hot. Add the beef and stir-fry over high heat until no longer pink and separates easily. Remove with a slotted spoon and drain in a colander. Reheat the wok or skillet and add remaining oil heating until hot. Add the mushrooms, garlic, ginger and green onions and stir-fry for 1 minute. Add the snow peas, red pepper and rice wine and stir-fry for 1- ½ to 2 minutes. Add the sauce and cook, stirring constantly to prevent lumps, until mixture is thickened. Add the beef and toss gently in the sauce. Have noodles ready on a large platter and spoon the beef mixture over top. Sprinkle cilantro over top and serve.

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