BEEF AND SHIITAKE WILD RICE UMAMI STIR FRY

Ingredients

5 tablespoons canola oil, divided

¼ pound raw beef (rib eye or sirloin), cut into very thin strips across the grain

¼ teaspoon salt

1 small onion, chopped

8 garlic cloves, chopped

½ pound shiitake mushrooms, stems discarded and caps sliced

½ cup carrots, finely chopped

¼ cup Shaoxing rice wine (or dry sherry)

3 eggs

3 cups cooked Minnesota wild rice

2 tablespoons soy sauce

¼ cup oyster sauce

½ teaspoon black pepper

1 cup pea pods, packed

1 ½ cups bean sprouts, packed

½ cup scallions, chopped

Optional – violas for garnish

 

Instructions

This stir fry will move quickly, so have all of your ingredients prepped and ready before you begin cooking.

Heat 3 tablespoons of the canola oil in a large deep skillet or wok over medium high heat.  Add the beef strips to the hot oil in a single layer and sear for 1-2 minutes per side until any fat has rendered and they are just barely cooked through.  Season with the salt.  Remove the beef from the pan and set aside.

Add the onions and garlic to the pan drippings and cook until soft and fragrant, about 2-3 minutes.  Add the mushrooms and carrots and cook for an additional 4-5 minutes, stirring frequently, until the mushrooms have released their moisture and begin to lightly brown.  Add the Shaoxing wine and cook, stirring, for 2 more minutes until the wine is absorbed.

Push the mushroom mixture to one side of the pan with a spatula.  Add the remaining 2 tablespoons of canola oil to the ‘cleared’ space and crack the eggs into the oil.  Scramble in the pan with a spatula and when they are mostly cooked through, toss them with the mushroom mixture.

Add the beef back to the pan along with the rice, soy sauce, oyster sauce, black pepper, and pea pods. Continue cooking over medium high heat, tossing everything together with a spatula for 2-3 minutes more until everything is well combined and the pea pods are bright green, but still ‘crisp tender’.

Add the bean sprouts and scallions just before serving and toss until everything is evenly incorporated. Garnish with more scallions and edible flowers if desired.  Devour!

Serves 4

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