Name: Beef, Shiitake, and Carrot Stir-Fry
Total time: 30 min
Cuisine: AsianAsia
Ingredients: 1 (1-pound) flank steak, trimmed; 1/2 cup plus 2 tablespoons water, divided; 3 tablespoons oyster sauce, divided; 2 tablespoons cornstarch, divided; 1/4 teaspoon baking soda; 1 tablespoon soy sauce; 3 tablespoons toasted sesame oil, divided; 12 ounces shiitake mushrooms, stemmed and halved; 3 medium carrots, peeled and cut into 2-inch matchsticks; 5 scallions, white parts sliced thin, green parts cut into 1-inch pieces; 3 garlic cloves, sliced thin

Why This Recipe Works

Soaking the steak briefly in a mild baking soda solution delivers supertender stir-fried beef.

Before You Begin

Serve with white rice.

Instructions

Cut steak into thirds with grain, then slice each piece thin against grain. Whisk 1 tablespoon water, 1 tablespoon oyster sauce, 1 tablespoon cornstarch, and baking soda together in medium bowl. Add beef and stir to combine. Let sit at room temperature for 15 minutes. Whisk soy sauce, ½ cup water, remaining 2 tablespoons oyster sauce, and remaining 1 tablespoon cornstarch together in second bowl; set aside.

Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef, breaking up clumps with tongs. Cook, without stirring, until browned on bottom, about 2 minutes. Stir and continue to cook until spotty brown and no longer pink, about 30 seconds longer. Transfer to large plate. Repeat with 1 tablespoon oil and remaining beef.

Heat remaining 1 tablespoon oil in now-empty skillet until just smoking. Add mushrooms, carrots, and remaining 1 tablespoon water. Cover and cook until vegetables are tender, about 3 minutes. Stir in scallion whites and garlic and cook until fragrant, about 1 minute. Whisk soy sauce mixture to recombine, add to skillet, and cook until sauce has thickened. Off heat, stir in scallion greens and beef. Serve.