Beef with Snow Peas & Mushrooms Stir Fry

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Recipe from the Simple Art of Vietnamese Cooking. This is an uncomplicated but textural, satisfying, and spicy dish adapted from the Chinese. For two people it constitutes a one-course meal; for four, it could be part of a large dinner.

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  • 2

Ingredients

  • 1 1/2 cups rice, Jasmine, steamed
  • 4 cloves garlic, minced
  • 2 teaspoons sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons dry sherry
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon fresh ground black pepper
  • 2 teaspoons peanut oil, plus 1½ tablespoons
  • 1/2 pound lean boneless beef, cut into very thin slices
  • 10 shiitake mushroom
  • 1 red onion, cut into thin wedges
  • 1 teaspoon Sate-Chili Oil
  • 1 carrot, cut into very thin rounds
  • 1 tablespoon oyster sauce
  • 1/2 cup chicken stock
  • 1/2 pound snow peas

Preparation

Step 1

Prepare the rice and set aside.
 
In a large bowl, combine the garlic, sugar, soy sauce, sherry, sesame oil, pepper, and 2 teaspoons of the peanut oil.
1. Add the beef and mix to coat evenly.
2. Set aside to marinate at room temperature 1 hour or cover and refrigerate overnight.

In a medium bowl, cover the mushrooms with hot water and soak until soft, about 20 minutes. Drain, rinse well, remove the stems, and cut into quarters.

In a wok over high heat..
1. Add ½ tablespoon of the oil and when smoking, add the onion.
2. Stir-fry for 1 minute.
3. Add the beef and chili flakes.
4. Stir-fry until the beef is just cooked, about 2 minutes.
5. Remove to a plate.

Return the wok to high heat...
1. Add the remaining 1 tablespoon oil.
2. When smoking, add the mushrooms and carrot rounds and stir-fry for 1 minute.
3. Add the oyster sauce and chicken stock and cook until reduced by half, about 2 minutes.
4. Add the snow peas and cook for 1 minute.
5. Return the beef mixture to the wok and cook just to heat through.

Serve with the rice.

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