Beef, mushrooms and pepper stir fry
Quick, easy, aromatic and delicious. It has everything that a well-balanced meal requires. Just enough meat, mushrooms for additional protein, and vegetables. Cooking time is eight minutes flat. But as with most meat and vegetable stir fries, the prep time is a bit longer.
Servings 4 people
Ingredients
Meat
- 250 grams thinly sliced fatty beef
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons oyster sauce
- 2 tablespoons mirin
- ½ teaspoon sesame seed oil
- 1 tablespoon minced garlic
- 1 tablespoon potato starch
Mushrooms
- 100 grams shimeji
- 4 to 6 shiitake
Vegetables
- 1 onion
- 2 large bell peppers (any color)
For cooking
- 1 tablespoon cooking oil
- 2 to 3 pinches salt
- 1 to 2 pinches ground black pepper
- 1 teaspoon sesame seed oil
Instructions
- Cut the beef into pieces about an inch and a half wide. Add all the ingredients under "meat" and mix well. Set aside.
- Cut off and discard the root ends of the shimeji.
- Pull out the stems of the shiitake and discard. Cut the caps into halves or quarters.
- Peel the onion and thinly slice.
- Core the bell peppers, remove the seeds, cut off the pith and dice.
- Heat the cooking oil in a wok.
- Over high heat, toss the shimeji, shiitake, onion and bell peppers with salt and pepper for a minute.
- Pour in two tablespoons of water, cover the wok and let everything cook the steam for a minute.
- Scoop out the mushrooms and vegetables, transfer to a plate and set aside.
- Wipe the wok.
- Pour in the sesame seed oil and swirl.
- With the heat on HIGH, spread the beef in the hot oil. Cook without disturbing for a minute then toss to break up large clumps. Cook, stirring and tossing often, until a light crust forms on the surface of most pieces.
- Add the mushrooms and vegetables. Cook for about a minute, tossing, until heated through.
- Serve immediately. Best with rice.
