Beef and Shiitake Mushroom Stir Fry brings tender slices of Steak, Mushrooms & an assortment of fun flavors on your dinner table in no time. Swimming in a light but savory gravy with hints of Soy sauce, Garlic and Chili Oil and topped off with a spray of Bean Sprouts and Green Onion. Served over White Rice and it was as simple as that.
Where’s the Beef?
Flat Iron Steak also know as Top Blade Steak, is what I call a diamond in the rough. It is one of my favorite steaks along side a Ribeye but tends to be more cost efficient and perfect for my Beef and Shiitake Mushroom Stir Fry. It has a rich beefy flavor similar to a Ribeye. With the marbling affect it has, it keeps it juicy, leaner and absolutely delicious.
Mushrooms & Shiitake Mushrooms
Mushrooms provide alot of health benefits so I tend to incorporate them into my recipes. They assist in lowering cholesterol, support your immune system, provide assortment of nutrients as well as assisting in gut and heart health. While there are so many more benefits in eating mushrooms, you would have to do some research on which ones would benefit you. Shiitake Mushrooms should always be cooked as it may cause stomach discomfort and other unwanted side effects if eaten raw. While it does have some concerns eating at a raw state, it is delicious eating it in a cooked one. I find them a bit meaty and rich in flavor when cooked which is also a good addition if you are looking for a vegetarian alternative.
Beef and Shiitake Mushroom Stir Fry delivers a hearty almost Chinese take out right out of the kitchen. There is room in the recipe for adjustments depending on where you want to take it. You can add additional vegetables such as Broccoli, Bamboo Shoots, Snow Peas or Water Chestnuts amongst others to get the whole takeout effect. You can also substitute the Beef for whatever choice of protein you choose. Just as I’ve mentioned in many of recipes I’ve shared in the past, while this is my recipe, you have the ability to tweak it and make it you own.
Beef and Shiitake Mushroom Stir Fry
Equipment
- Cutting Board
- Knife
- Deep Pan with Lid
Ingredients
Protein
- 1 lb Flat Iron Steak or Top Blade Steak Sliced thinly into strips.
Produce
- 1 Yellow Onion Sliced thinly.
- 6 oz Shiitake Mushrooms Cleaned and sliced if not already done.
- 6 oz Bean Sprouts
- 1 tbs Minced Garlic Fresh or jarred.
- Green Onion/Scallions 1-2 stalks slice thinly.
Seasonings
- 1 tbsp Garlic Herb Seasoning No Salt.
- 1/2 tsp Onion Powder
- 1/2 tsp Cumin
- 1 tsp Seasoned Salt May use more if needed.
- 1/4 tsp Black Pepper
- 1/2 tsp Fried Chili Oil My use more or less depending on your flavor profile.
- 1/4 cup Soy Sauce Regular or Low Sodium.
- 3 cups Vegetable Broth
Oil
- Olive Oil
Other – Slurry
- 1 tbsp Cornstarch
- 3 tbsp Water
Other
- 4 cups White Rice Prepared
Instructions
Steak Preparation
- Heat pan on medium/high giving it a drizzle of Olive Oil.
- Add sliced Steak, Garlic Herb Seasoning, Onion Powder, Cumin, Seasoned Salt. & Black Pepper. Give it a sauté for 2-3 minutes until light browned and remove from pan and set aside.
- Add Mushrooms and Onions and sauté until both are beginning to soften.
- Gently pour in 2 cups Vegetable Broth and bring up to a simmer stirring periodically. At this point the broth will reduce some.
- Re-add cooked Steak into pan and stir. Continue cooking for 3-4 minutes.
- Add. Soy Sauce, Fried Chili Oil, Minced Garlic, 1 cup of Vegetable Broth. Stir to incorporate.
- Mix ingredients for Slurry and add into pan. Stir into sauce to thicken. At this point, taste to see if additional seasonings are needed. Lower cooking temperature to medium/low and cover until ready to serve stirring periodically.
- 5 minutes prior to serving, add some sliced Green Onions and Sprouts and give it a stir, let the heat cook them through.
- Serve over White Rice, garnish with more Green Onions and enjoy.
