6.29.2019

It's FryDay

Not deep fryday, but stir fryday.

I picked up some beautiful oyster mushrooms at our Heirloom Farmers Market from Laura’s Locals, and then bought shiitakes and brown mushrooms from the grocery store.

While I was there, I picked up a few small tips from a beef filet roast. And, by tips, I mean the end pieces.

Here's is another valuable tip: some butchers are willing to sell the filet mignon tips for less if they have any after trimming a roast. These are perfect for a stir fry. But, of course, you can just use your favorite cut for stir fry.

Add a sliced shallot, a handful of snow peas or broccoli florets, and a wonderful sauce, and you have simple and flavorful meal.

I love to serve this over fresh rice noodles, but plain white rice (shown above) works well, too.

Facile. Fast. Flavorful. Fryday.

~ David

Beef and Mushroom Stir Fry

4 ounces oyster mushrooms
4 ounces shiitake mushrooms
4 ounces button mushrooms
8 ounces filet mignon, or your favorite cut
1 tablespoon cornstarch
4 ounces snow peas or broccoli florets
1 large shallot
soy sauce
kecap manis
rice vinegar
1 teaspoon sesame oil
water
2 ounces coarsely grated ginger
neutral oil
1 pound fresh rice noodles (or white rice)
sesame seeds, for garnish


Bring a large pot of salted water to a boil.

Trim and slice all three mushrooms. Set aside.

Slice beef into 1/4-inch (or thinner) slices. Set aside.

Trim and “de-string” snow peas, then slice each into three pieces. Peel and slice shallot into slivers. Set both aside.

In a small bowl, whisk together the soy sauce, kecap manis, rice vinegar, sesame oil, water, and grated ginger.

Heat the oil in a wok or large skillet. When the oil hot, add the shallots. While the shallots cook, place the cornstarch in a bag then add the beef to the bag. Twist the top of the bag and shake the beef to coat well. Add the coated beef to the shallots and stir fry for a minute or two, then remove beef and shallots to a plate.

Add a little more oil, then add the mushrooms. Stir fry until mushrooms have softened and have begun to brown. Return beef and shallots, add snow peas or broccoli, then sauce. Let cook while you blanch the rice noodles.

Plunge the fresh noodle into the salted water, and blanch for 15 seconds. Drain and divide among two large bowls, and top with the beef and vegetable mixture.

Serves 2.


31 comments:

  1. right now too hot here to try this, but I will mark it - thanks David. I know zero about Chinese cooking (my loss, I know)... I even threw away the Ken Holm's book I had bough, wanting to instruct myself... figurati! ... this seems simple enough even for my limited skills in chinese cookery
    thanks
    stefano

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  2. Hello to my world again - I have eaten this way at least 3-4 times a week for many decades and no two meals have been the same ! Most healthy fusion - not really just Chinese! So am glad you have not added any amounts to the sauces: try so your palate is pleased ! Add hoi sin, oyster etc as well and what happened to garlic (Oops! I know!) Do your ordinary supermarkets have a constant supply of about 8-10 Asian mushrooms in stock as here? And do you not have metres of space multi-level of already cut-up beef, lamb, chicken etc stir-dry meats not in slices but in strips ? And to 'Unknown': Ken Hom was fine in his day . . . if you want fusion Google any Australian food site - and we cook and eat such in all our 40C temps with no proiblems: SO fast to make !!

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    1. I agree, Eha - this is perfect for hot weather! We love all variety of stir fry and we have a wonderful pan-Asian grocery to help us find everything we need!

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  3. Delicious, I could eat the photos.

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  4. We love endless combinations of mushrooms, filets and vegetables so this one is absolutely to make for week dinner. Thank you David :-)

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    1. Yes, Davorka, there are so many wonderful ways to combine these ingredients!

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  5. David, what a fine FryDay stir-fry. We love mushrooms and a tenderloin so I'll look forward to this one. Great buying tip on the beef tenderloin tips. I buy pork tenderloin tips from our butcher and might just give them a try in your recipe.

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    1. This is wonderful with pork, Ron! And chicken, too...

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  6. i just love mushrooms. we eat stir fries quite often too. so quick and easy once all the chopping is done:) cheers sherry

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    1. This one involves a little less chopping than usual, which is why I love it so, Sherry!

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  7. I'm all for celebrating Stir Fryday! :-) This looks so hearty and comforting. Excellent tip about the butcher. I'm doing it. :-) ~Valentina

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  8. This dish looks good for any day, not just for 'Fryday'! I didn't know what kecap manis was until I saw your post- looks like it would be a good alternative to plain soy sauce!

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    1. I am thrilled to introduce you to kecap manis, Fran, although am surprised after all your time Down Under that it is new to you! Enjoy!

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  9. This looks so good. Love all the different mushrooms, green veggies and beef. There's something about just that little bit of cornflour that transforms a stir fry isn't there?

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    1. The cornflour is magical, Caroline - it makes me wonder why anyone would skip it!

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  10. My kind of dish! We make something like this at least once a week. A little meat goes a long way in a stir-fry, doesn't it? Good stuff -- thanks.

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    1. That is truly the best part of a stir fry, John - bits and pieces come together to make magic!

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  11. This stir fry looks fantastic, David! Beef and mushrooms were made for each other - such amazing flavor. And the mushrooms look so beautiful!

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    1. I never thought of it that way, Kelly - but, yes, beef and mushrooms were made for each other!

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  12. This looks beautiful David! I too have been picking up various mushroom varieties at the farmer's market. Read something about mushrooms and health recently which slips my mind at the moment but has got me on the prowl for more ways to use them.

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    1. I am so glad our mushroom growers have persevered here in the desert - it can't be easy and I am so glad they are here!

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  13. Thank you for sharing this Beef and Mushroom Stir Fry recipe, I'll try to make it this weekend and see how my family feels about it!

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    1. Hello, Cocoa Seeds Exporter! How serendipitous that I was just a cocoa roaster's yesterday and now you come along! Thanks fro your note - I hope the family likes it!

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  14. How wonderful! Looks so good, especially those gorgeous mushrooms!

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    1. And, as you aren't really into beef, this can be done with chicken, pork, shrimp, or tofu!

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  15. Dear David, nothing quite beats a good stir fry. I make them often too and the recipe always changes with the seasons!
    Herzliche Grüße,
    Andrea

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    1. And I bet the girls love all the variations you make!

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  16. David, what a beautiful plate of food! My mother was great at Chinese cooking (the whole many-dish full-on meal, which I have never attempted), but I enjoy making the occasional meal-in-one, like this, with rice or noodles. Your instructions are perfect; so many people think stir-fry means just throwing everything into the pan at once. Would love to have this for dinner tonight!

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    1. I have never done the full-on Chinese banquet! You are lucky you had a Mom who did!

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Thank you for taking the time to leave me a note - I really appreciate hearing from you and welcome any ideas you may have for future posts, too. Happy Cooking!

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