I’m all about simple suppers and this Chinese-style stir fry is so incredibly easy. It only takes 15 minutes *happy dance*! The combination of beef, exotic mushrooms and a sweet salty dark sauce is an absolute winner. With the addition of crunchy greens like tenderstem broccoli, mangetout and baby pak choy – you have one awesome meal. The perfect midweek pick- me- up!
Chinese style Beef & Exotic Mushroom Stir-Fry
250 g beef steak, thinly sliced
1 T (15 ml) cooking oil
200 g exotic mushrooms (enoki, shitake and king oyster), sliced
6 spring onions, finely sliced on the diagonal
+- 100 g Tenderstem™ broccoli (blanched for 2 minutes)
+- 100 g mange tout or sugar snap peas (blanched for 2 minutes)
4 baby pak choy (Chinese cabbage), broken into leaves
2 T ( 30 ml) sesame seeds
1 T (15 ml) grated ginger
1 fat clove garlic, crushed
½ t (2.5 ml) chilli paste
3 T (45 ml) sweet soy sauce
3 T (45 ml) black bean sauce
3 T (45 ml) soy sauce
¼ c (60 ml) oyster sauce
1 t ( 5 ml) sesame oil
½ t (2.5 ml) corn flour
Heat cooking oil in a large wok. Add the sliced steak and fry until browned and almost cooked through. Remove and set aside.
Add the mushrooms and fry over high heat until browned and fragrant. Add the spring onions and fry for a minute.
Add the blanched broccoli and mange tout/sugar snap peas and fry for 2 minutes.
Meanwhile mix the sauce ingredients together until well combined.
Add the pak choy leaves and fry until wilted. Add the meat and it’s juices back into the wok and slowly add the sauce, tossing all the while over the high heat until sauce has heated though and thickened slightly. Make sure all the ingredients are well coated in the sauce.
Lastly toss in the sesame seeds.
Serve immediately and enjoy as a low carb meal or serve with sticky jasmine rice.
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