Recipe Background
Hope you're ready to be impressed! The Best Steak Stir Fry is truly the best, top to bottom! Of course, the tender and savory steak is the star of the show. But without the classic sweet and tangy stir-fry sauce, it just wouldn't connect in the same way. And the same goes for the beefy mushrooms or refreshing snow peas. The Best Steak Stir Fry is an ensemble piece, making for a flavor that your taste buds won't soon forget and will be eager to experience again!
Hope you're ready to be impressed! The Best Steak Stir Fry is truly the best, top to bottom! Of course, the tender and savory steak is the star of the show. But without the classic sweet and tangy stir-fry sauce, it just wouldn't connect in the same way. And the same goes for the beefy mushrooms or refreshing snow peas. The Best Steak Stir Fry is an ensemble piece, making for a flavor that your taste buds won't soon forget and will be eager to experience again!
Ingredients
For the beef stir-fry:
- 1/8 teaspoon baking soda
- 1/3 cup plus 2 tablespoons water divided
- 1 (1-pound) round steak
- 1/4 cup hoisin sauce
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons garlic minced
- 2 tablespoons ginger minced
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil plus more, to taste
- 20 shitake mushrooms stems removed, cleaned, large mushrooms sliced, small mushrooms kept whole
- 1 medium white onion cut into wedges
- 2 cups snow peas stems removed, large snow peas halved, small ones kept whole
Optional, for serving:
- 4 green onions sliced on the diagonal
- sesame seeds to taste
- white rice to taste, cooked and hot
Directions
- Add the baking soda and 2 tablespoons of the water to the steak and thoroughly massage it into the meat.
- Let the steak sit for 15 minutes.
- In a small bowl, add the hoisin, the cornstarch, the soy sauce, the remaining water, the garlic, the ginger, and the sesame oil and whisk to combine.
- Slice the round steak into very thin strips.
- Add the steak strips and 1/3 of the sauce mixture to a bowl and massage together until the beef strips are evenly coated.
- In a large frying pan with high sides or a wok over high heat, heat 1 tablespoon of the vegetable oil.
- Add the mushrooms and cook until softened, about 3-5 minutes.
- Transfer the mushrooms to a plate.
- Add the onion wedges and the extra vegetable oil, if needed, and cook until they begin to soften, about 3-4 minutes.
- Add the snow peas and cook until softened, about 2-3 minutes.
- Transfer the onion-snow pea mixture to a plate.
- Add the extra vegetable oil, if needed, to the frying pan and allow it to heat.
- Add the beef strips and stir-fry until browned, about 2-3 minutes.
- Add the mushrooms, the onion-snow pea mixture, and the remaining sauce mixture and stir-fry until the beef mixture is evenly coated, heated through, and the beef strips reach an internal temperature of 135 degrees F for medium-rare, about 2 minutes.
- Garnish with the green onions and the sesame seeds.
- Serve over the white rice.
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