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.
Labels: beef, stir fry, vegetable
