If you love Asian takeout like my family, the ingredients in this recipe should be pantry staples. If this is your first time making anything like this, go ahead and stock up on rice vinegar, ginger, and tamari – they are worth having around. The mushrooms and snow peas could also be replaced with frozen stir fry vegetables if you prefer. Last time we had a “Now what?” moment for dinner, I couldn’t believe it, but my children actually asked for this instead of pizza. That’s a big testament to the skill of the mastermind behind Julia’s Album! Thanks again for the recipe, Julia.

 

Ingredients:

Homemade Asian Sauce:

1/2 cup tamari

5 tablespoons brown sugar

6 garlic cloves, minced

1/2 teaspoon ginger

2 teaspoons rice vinegar

 

Beef:

10 oz snow peas

4 tablespoons olive oil

10 oz mushrooms, sliced thinly

1 pound beef, thinly sliced (sirloin steak strips, flank steak, or any other steak)

2 cups cooked rice

 

Instructions:

Combine all the sauce ingredients in a bowl – whisk to combine. Set aside.

Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.

Heat a large skillet until hot, add 2 tablespoons olive oil – it should sizzle. Immediately add thinly sliced mushrooms – cook them on high heat, occasionally turning, until they brown nicely. Salt them midway, a little bit (not too much salt, as you will be adding tamari sauce later). Remove mushrooms to a bowl.

To the same skillet, on high heat, add 2 tablespoons of olive oil, which will sizzle right away. Immediately add thinly sliced meat. You might want to do this in 2 batches because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that meat will brown on high heat. Cook meat on one side until it browns nicely. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl. Add a second batch of meat, and repeat.

Return all of the cooked meat back to the skillet. Add the snow peas and cooked mushrooms, then the sauce. On high heat – stir everything to combine, for about 1 minute. Turn off heat. Cover the skillet with a lid.

Serve over rice.

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Quick tip: Any kind of beef works in this recipe as long as you slice in thinly. Take your time with the slicing, and you’ll nail that takeout feel.

Recipe and image courtesy of Julia’s Album