Stir-Fried Steak with Shiitake Mushrooms and Cabbage
By America's Test KitchenPublished on October 25, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
12 ounces flank steak, trimmed, cut lengthwise with grain into thirds, then sliced crosswise ⅛ inch thick¼ cup oyster sauce 3 tablespoons vegetable oil 12 ounces shiitake mushrooms, stemmed and sliced thin8 cups thinly sliced napa cabbage 4 garlic cloves, minced1 tablespoon grated fresh ginger 3 scallions, sliced thin1 tablespoon packed light brown sugar 1 teaspoon cornstarch, dissolved in 1 tablespoon water
Instructions
- Combine steak and 1 tablespoon oyster sauce in bowl. Heat 1½ teaspoons oil in 12-inch nonstick skillet over high heat until just smoking. Add half of steak in single layer and cook, without stirring it, for 1 minute. Stir and continue to cook until meat is no longer pink, about 30 seconds longer; transfer to clean bowl. Repeat with 1 1/2 teaspoons oil and remaining steak.
- Heat remaining 2 tablespoons oil in now-empty skillet over high heat until just smoking. Add mushrooms and cabbage and cook, stirring occasionally, until browned and cabbage is wilted, about 8 minutes.
- Stir garlic, ginger, half of scallions, and steak into mushroom-cabbage mixture and cook until fragrant, about 1 minute. Stir in sugar, cornstarch mixture, and remaining 3 tablespoons oyster sauce and cook until thickened, about 30 seconds. Serve, sprinkled with remaining scallions.
Time
30 minutesYield
Serves 4Ingredients
12 ounces flank steak, trimmed, cut lengthwise with grain into thirds, then sliced crosswise ⅛ inch thick
¼ cup oyster sauce
3 tablespoons vegetable oil
12 ounces shiitake mushrooms, stemmed and sliced thin
8 cups thinly sliced napa cabbage
4 garlic cloves, minced
1 tablespoon grated fresh ginger
3 scallions, sliced thin
1 tablespoon packed light brown sugar
1 teaspoon cornstarch, dissolved in 1 tablespoon water
Ingredients
12 ounces flank steak, trimmed, cut lengthwise with grain into thirds, then sliced crosswise ⅛ inch thick
¼ cup oyster sauce
3 tablespoons vegetable oil
12 ounces shiitake mushrooms, stemmed and sliced thin
8 cups thinly sliced napa cabbage
4 garlic cloves, minced
1 tablespoon grated fresh ginger
3 scallions, sliced thin
1 tablespoon packed light brown sugar
1 teaspoon cornstarch, dissolved in 1 tablespoon water
Ingredients
12 ounces flank steak, trimmed, cut lengthwise with grain into thirds, then sliced crosswise ⅛ inch thick
¼ cup oyster sauce
3 tablespoons vegetable oil
12 ounces shiitake mushrooms, stemmed and sliced thin
8 cups thinly sliced napa cabbage
4 garlic cloves, minced
1 tablespoon grated fresh ginger
3 scallions, sliced thin
1 tablespoon packed light brown sugar
1 teaspoon cornstarch, dissolved in 1 tablespoon water
Why This Recipe Works
We stir-fry the mushrooms and cabbage together over high heat to help streamline the cooking process.
Instructions
- Combine steak and 1 tablespoon oyster sauce in bowl. Heat 1½ teaspoons oil in 12-inch nonstick skillet over high heat until just smoking. Add half of steak in single layer and cook, without stirring it, for 1 minute. Stir and continue to cook until meat is no longer pink, about 30 seconds longer; transfer to clean bowl. Repeat with 1 1/2 teaspoons oil and remaining steak.
- Heat remaining 2 tablespoons oil in now-empty skillet over high heat until just smoking. Add mushrooms and cabbage and cook, stirring occasionally, until browned and cabbage is wilted, about 8 minutes.
- Stir garlic, ginger, half of scallions, and steak into mushroom-cabbage mixture and cook until fragrant, about 1 minute. Stir in sugar, cornstarch mixture, and remaining 3 tablespoons oyster sauce and cook until thickened, about 30 seconds. Serve, sprinkled with remaining scallions.
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