DIY Beef Stir Fry with Mushrooms

Here we are again with another super tasting stir fry. We had two pieces of tri tip steak in the freezer that were the perfect weight for a stir fry. Since we haven't had mushrooms in a long time we thought the beef and mushroom combo sounded delicious. We used portobellas and shiitakes but you could use the mushrooms and the beef of your choice. It's the sauce that makes the dish so flavorful! We chose to serve it over rice. The end result was a very enjoyable dinner!

SERVES:         2
PREP TIME:    10 minutes plus marinating time
COOK TIME:    15 minutes

INGREDIENTS:
For the marinade:
8 ounces tri tip steak (or your choice of cuts), cut in thin strips
1 tablespoon low sodium soy sauce
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
3 cloves of garlic, minced
1" fresh ginger, minced

For the wok:
6-8 ounces of assorted mushrooms, sliced
5 green onions, cut in 1" lengths on the diagonal

For the sauce:
1/4 cup chicken broth
1 tablespoon low sodium soy sauce
1 tablespoon oyster sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1/2 teaspoon sugar
1/4 teaspoon fresh ground black pepper
1 tablespoon cornstarch

PREPARATION:
1. Cut the beef in 1/4" strips about 1" long. Mix marinade ingredients together in a medium sized bowl. Add the cut beef to the marinade and toss to coat. Place in the refrigerator for at least 15 minutes. (a few hours is best)
2. Heat the water for the rice, when it boils, add the rice and cook for 15 minutes until done.
3. Heat the wok till it's sizzling hot. Add the beef with the marinade and cook until beef is almost done, stirring often.
4. When the beef is almost cooked, add the mushrooms, green onions, and sauce, stirring often. Cook about 5 minutes. The mushrooms will be wilted when cooked.


PLATING: 
Serve over rice with chop sticks in a heated bowl.

Bon appetit,
Tom and Anita

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DIY Beef Stir Fry with Mushrooms

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