ATK Beef, Mushroom, and Carrot Stir Fry

 

This recipe is based on one from Cooks Country/America's Test Kitchen. (You may need a subscription.)

NOTES:

1. Uses flank steak.

2. Plan to serve with white rice.

INGREDIENTS:

1 lb flank steak

1/2 cup water, plus 2 Tbl reserved for later

3 Tbl oyster sauce, divided into 2 Tbl and 1 Tbl portions

2 Tbl cornstarch, divided into separate 1 Tbl portions

1/4 tsp baking soda

1 Tbl soy sauce

3 Tbl toasted sesame oil, divided into three separate 1 Tbl portions (or just have bottle ready)

12 oz mushrooms, either shiitake or crimini

3 medium carrots

5 scallions

3 garlic cloves

white rice, prepared separately

PREPARATION:

1. Trim the flank steak of fat.

2. Prepare the vegetables:  

• Peel and cut the carrots into thin, 2"-long matchsticks
• Slice the garlic very thinly
• De-stem and halve the mushrooms
• Cut the white parts of the scallions thinly; cut the green parts into 1" pieces

3. Cut steak into thirds with grain, then slice each piece thin against grain. Set steak aside.

4. In a medium bowl, whisk 1 Tbl water, 1 Tbl of the oyster sauce, 1 Tbl of the cornstarch, and baking soda together in medium bowl. 

5. Add beef and stir to combine. Let sit at room temperature for 15 minutes. 

6. Meanwhile, in another medium bowl, whisk soy sauce, 1/2 cup water, remaining 2 Tbl of oyster sauce, and remaining 1 Tbl of cornstarch together; set aside.

7. In 12" nonstick skillet, heat 1 Tbl sesame oil over high heat until just smoking. 

8. Add half of the beef, breaking up clumps with tongs, and cook without stirring, until browned on bottom, about 2 minutes. 

9. Stir and continue to cook until spotty brown and no longer pink, about 30 seconds longer. Transfer to large plate. 

10. Repeat with 1 Tbl sesame oil and remaining beef.

11. Heat remaining 1 Tbl sesame oil in now-empty skillet until just smoking. 

12. Add mushrooms, carrots, and remaining 1 Tbl water. 

13. Cover and cook until vegetables are tender, about 3 minutes. (Keep out scallions and garlic.)

14. Stir in just the scallion whites and garlic and cook until fragrant, about 1 minute. 

15. Whisk soy sauce mixture to recombine, add to skillet, and cook until sauce has thickened. 

16. Off heat, stir in scallion greens and beef. Serve with rice.