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Wild Mushroom and Beef Stir-Fry

kept bycegrice
recipe byChow

4 servings
Shaoxing is a Chinese rice wine that can be found in Asian markets and in the Asian section of some high-end grocery stores. If you can’t find it, you can substitute dry sake or fino sherry.


For the beef:
8 oz flank steak, trimmed of excess fat and sinew
2 tsp peeled, minced fresh ginger
1 tsp soy sauce
1 tsp vegetable oil
3/4 tsp cornstarch
3/4 tsp Shaoxing wine or dry sherry
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper

For the stir-fry:
2 Tbsp Shaoxing wine or dry sherry
2 Tbsp soy sauce
1 1/2 tsp cornstarch
1/2 tsp packed dark brown sugar
1 tsp rice vinegar
2 Tbsp vegetable oil
1 lb wild mushrooms (such as maitake, lobster, chanterelle, porcini, or shiitake), cleaned, ends trimmed, and sliced lengthwise through the stem into 1/2-inch-wide pieces
Kosher salt
Freshly ground black pepper
2 medium leeks, halved lengthwise, rinsed, and sliced crosswise into 1/2-inch pieces (white and pale green parts only)
2 medium celery stalks, sliced crosswise into 1/4-inch pieces
1 medium garlic clove, minced
Steamed white rice or brown rice, for serving



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