Beef and Mushroom Stir Fry (口蘑炒牛肉)

Ingredients

• 12 oz flank steak
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 teaspoons Shaoxing wine ((or dry sherry))
• 2 teaspoons oyster sauce ((or soy sauce))
• 1/4 teaspoon baking soda
• 1/3 cup chicken stock
• 2 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 2 teaspoons cornstarch
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 1 lb mushrooms (, sliced)
• 3 cloves garlic (, minced)
• 2 scallions (, sliced, white and green parts separated)

Steps

1. 1

   Divide the flank steak evenly along the grain into two big pieces. Then slice each piece against the grain into 1/8” (3-mm) thick pieces. Transfer into a medium bowl and add the rest of the marinating ingredients. Mix well and let marinate while preparing the other ingredients.

2. 2

   Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.

3. 3

   Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Spread the beef in the skillet in a single layer. Sear until the bottom turns golden without moving it, 1 minute or so. Stir and flip to cook the other side, until it turns golden, another minute or so. Transfer the cooked beef pieces to a big plate and set aside.

4. 4

   Pour in the remaining 1 tablespoon oil and add the butter, garlic and the scallion whites. Stir a few times to release fragrance.

5. 5

   Add the mushrooms. Cook and stir until the mushrooms are cooked through and the liquid has evaporated.

6. 6

   Stir the sauce again to thoroughly dissolve the cornstarch and pour it into the pan. Stir a few times until the sauce thickens.

7. 7

   Add the beef back into the skillet. Stir to coat everything well with the sauce. Add the scallion greens for garnish. Transfer everything to a big plate. Serve hot over steamed rice as a main dish.