Name: Stir-Fried Steak with Shiitake Mushrooms and Cabbage
Total time: 30 min
Ingredients: 12 ounces flank steak, trimmed, cut lengthwise with grain into thirds, then sliced crosswise 1/8 inch thick; 1/4 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.