When it's the middle of summer and the early evening heat is turned on high, it's usually time for us to forage for mushrooms at the green grocers, picking over the several varieties of fresh mushrooms so beautifully displayed on the store's shelves, rather than fruitlessly wandering the woodlands in search of high country boletes (or even less likely early chanterelles).
Please don't get us wrong. We do enjoy the experience of mushroom hunting, however, when we're thinking of mushrooms for the cooking pot in August, we are practical enough to think that it's high time to be considering store-bought mushrooms.
The weather here on the mountain is at last heating up, and we wanted to spend our time recreating rather than preparing an elaborate dinner. That's probably why we were smitten by the simplicity of this recipe. It called for several of the Asian ingredients that we love so much, and the remainder of the ingredients were either pantry items or convenient to acquire, such as the shiitake (which seem to be everywhere these days!).
Thus, we're sharing this recipe with you, and suggesting that it may best be served leisurely to family and friends on the deck, with the sounds of summer and laughter providing the backdrop for a perfect evening. No fussing, just relaxing and an emphasis on those with whom we're sharing this meal.
The only mushrooms that we've been finding in the woodlands
are of the inedible LBM (little brown mushrooms) variety!
Cook's Country Beef, Shiitake, and Carrot Stir-Fry
1 (1-pound) flank steak, trimmed
½ cup plus 2 tablespoons water, divided
3 tablespoons oyster sauce, divided
2 tablespoons cornstarch, divided
¼ 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
- 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.