BEEF AND MUSHROOM STIR-FRY RICE PLATE
Beef and Mushroom Stir-Fry is a quick and easy dish that will have you thinking of your mom's cooking, or your favorite Chinese restaurant's effortless rice plate lunch.
Provided by Bill
Categories Beef
Time 30m
Number Of Ingredients 21
Steps:
- Combine 12 ounces of sliced beef, 1 tablespoon water, 1 teaspoon cornstarch, 1 teaspoon oil, 2 teaspoons oyster sauce, and ¼ teaspoon baking soda (if using). Mix all of the ingredients into the beef. Set aside for 10 minutes.
- Combine warmed beef stock or water with 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons oyster sauce, ½ teaspoon sesame oil, ½ teaspoon salt, ¼ teaspoon sugar and 1/8 teaspoon ground white pepper. Use pure beef stock only. Many are made with celery, tomato, and carrot, which will make this stir-fry taste like beef stew! If you can't find a purer stock, use water and/or a beef bullion cube. Just remember to adjust the seasoning accordingly, as they can be salty. You can add more water and cornstarch slurry to offset this effect.
- Heat your carbon steel wok until it's just smoking. Spread 2 tablespoons oil around the perimeter, and add the beef.
- Use your wok spatula to spread the beef out, and sear for 30 seconds. Stir-fry the beef for another 30 seconds until it's 80% done, and transfer the beef back to the bowl.
- Without washing the wok, turn the heat back on to medium. Add 1 tablespoon of oil to the wok, and immediately add the ginger, white portion of the scallions and garlic. Stir-fry for 15 seconds, and add the mushrooms.
- Next spread 1½ tablespoons of Shaoxing wine around the perimeter of the wok to deglaze, and stir-fry everything for 20 seconds.
- Add the stock and sauces to the wok, and bring to a simmer, stirring occasionally to deglaze the wok and heat the sauce. Once the mixture starts to simmer, add the beef and any juices from the bowl along with the rest of the scallions. Stir-fry everything to combine.
- Immediately stir up your cornstarch slurry (the water and cornstarch has likely separated by now). Slowly drizzle about two thirds of the slurry into the sauce while stirring.
- Within 10 seconds, you should see the sauce thicken. Add more cornstarch slurry if you like your sauce thicker, or add more stock or water if the sauce is too thick. (Remember your sauce will thicken slightly as it cools.) Either way, move quickly during this step so you don't overcook your beef. Turn the heat off as soon as the sauce is to your desired consistency.
- At this point, if you like a little extra richness and the combination of soy sauce and butter, stir in a tablespoon of butter just before plating the dish!
- To serve, spoon cooked white rice onto a plate and immediately serve your beef and mushroom stir-fry poured over the top.
Nutrition Facts : Calories 219 kcal, Carbohydrate 14 g, Protein 24 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 51 mg, Sodium 981 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
STEAK FRIED RICE
This Asian-inspired steak fried rice meal with tender flank steak, green peas, and leftover white rice goes from wok to table in less than 1 hour.
Provided by [email protected]
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Pat flank steak dry with a paper towel. Cut into bite-sized pieces and transfer to a medium bowl. Season with 1 teaspoon sugar, salt, and pepper. Add cornstarch and toss until well coated.
- Heat 1 teaspoon oil a wok or large skillet over medium-high heat. Add eggs and scramble using a rubber spatula, 3 to 5 minutes. Remove eggs to a dish.
- Add 1 teaspoon oil and 1/2 of the meat to the wok. Increase heat to high and cook until browned on all sides and cooked through, 3 to 5 minutes. Remove to a plate. Add 1 teaspoon oil and repeat with remaining meat.
- Add remaining 2 tablespoons oil to the wok and reduce heat to medium-low. Add onion, garlic, and ginger; cook until onions begin to soften, 2 to 3 minutes. Add peas and water; cook until peas are tender, 2 to 3 minutes. Add cooked rice, breaking it up with a spatula, and cook until heated through, 2 to 3 minutes. Stir in soy sauce, remaining 4 teaspoons sugar, vinegar, and sesame oil. Add meat and scrambled eggs, toss together and cook until heated through, about 3 minutes. Serve immediately.
Nutrition Facts : Calories 510.1 calories, Carbohydrate 52.7 g, Cholesterol 128.6 mg, Fat 22.6 g, Fiber 3.2 g, Protein 23.2 g, SaturatedFat 6.1 g, Sodium 892.7 mg, Sugar 10.1 g
STEAK & SHIITAKE FRIED RICE
Make and share this Steak & Shiitake Fried Rice recipe from Food.com.
Provided by Shelby Jo
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cook rice according to package directions.
- Meanwhile, heat olive oil in large skillet over medium-high heat. Add eggs and swirl to coat the bottom of the pan. Cook until eggs are firm and set, about 1-2 minutes. Transfer eggs to cutting board and set aside.
- Add garlic and ginger to the same skillet; cook for 1 minute. Add steak and cook until cooked through; 3-5 minutes. Add the carrots, snow peas, and mushrooms. Add soy sauce and sesame oil and bring to a simmer. Stir in rice and heat through. Remove from heat and stir in scallions.
- Slice eggs into thin strips. Spoon fried rice onto a serving platter, top with eggs and serve.
STEAK AND SHIITAKE FRIED RICE
Steps:
- 1. Cook rice. 2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add eggs ans swirl to coat the bottom of the pan. Cook until eggs are firm and set, about 1 to 2 minutes. Transfer eggs to a cutting board and set aside. 3. Add garlic and ginger to the same skillet; cook for 1 minute. Add steak and cook until cooked through, 3 to 5 minutes. Add carrots, snow peas, and mushrooms; cook until mushrooms are softened, about 3 minutes. Add soy sauce and sesame oil and bring to a simmer. Stir in rice and heat through. Remove from heat and stir in scallions. 4. Slice eggs into thin strips. Spoon fried rice onto a serving platter, top with eggs and serve.
Nutrition Facts : Calories 581 calories, Fat 27.5406062031669 g, Carbohydrate 54.1553500028138 g, Cholesterol 304.478360954 mg, Fiber 4.04649990619016 g, Protein 27.8260414705028 g, SaturatedFat 7.58684764926484 g, ServingSize 1 1 Serving (321g), Sodium 616.83625542762 mg, Sugar 50.1088500966236 g, TransFat 3.08285638848751 g
STEAK FRIED RICE
Wellness Tip: Eat more eggs! They're a complete protein and contain all the essential amino acids.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Whisk the eggs with 1 tablespoon water and a pinch each of salt and pepper. Pour into the skillet and stir a few times with a rubber spatula to spread. Cook, undisturbed, until just set, about 2 minutes. Fold into thirds like an omelet and transfer to a plate.
- Wipe out the skillet and heat 1 tablespoon vegetable oil over high heat. Season the steak with salt and pepper. Add to the skillet and cook, stirring, until the meat just starts browning, about 3 minutes. Transfer the steak to a bowl and set aside. Wipe out the skillet and heat the remaining 1 tablespoon plus 2 teaspoons vegetable oil. Add the carrots, celery and leek and stir-fry until slightly softened, about 2 minutes. Add the garlic and ginger and stir-fry until just softened, about 2 minutes. Add the rice blend and stir-fry until warmed through, about 2 minutes.
- Pour off any collected juices from the steak; add the steak to the skillet along with the peas and soy sauce. Stir-fry until the peas are tender, 2 to 3 minutes. Slice the eggs into strips; stir into the rice.
STEAK & SHIITAKE FRIED RICE
Make and share this Steak & Shiitake Fried Rice recipe from Food.com.
Provided by 4-H Mom
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook rice according to the package directions.
- Meanwhile, heat olive oil in a large skillet over medium high heat. Add eggs and swirl to coat the bottom of the pan. Cook until eggs are firm and set, about 1 to 2 minutes. Transfer eggs to a cutting board and set aside.
- Add garlic and giner to the same skillet, cook for 1 minute. Add steak and cook until cooked through, 3 to 5 minutes. Add carrots, snow peas and mushrooms and cook until mushrooms are softened, about 3 minutes. Add soy sauce and sesame oil and bring to a simmer. Stir in rice and heat through. Remove from heat and stir in scallions.
- Slice eggs into thin strips. Spoon fried rice onto a serving platter, top with eggs and serve.
SHIITAKE FRIED RICE
Provided by Martha Stewart
Yield Serves 4
Number Of Ingredients 12
Steps:
- Bring a large saucepan of salted water to a boil; add rice. Boil until rice is al dente, 30 to 35 minutes. Drain and rinse well with cold water; drain again.
- In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; season with salt and pepper and cook until set, 1 to 3 minutes. Transfer to a cutting board and let cool; roll up and thinly slice crosswise.
- In same skillet, heat remaining tablespoon oil over medium-high. Add mushrooms, garlic, ginger, and red-pepper flakes; season with salt. Cook, tossing frequently, until shiitakes are tender, 2 to 4 minutes. Add rice, eggs, edamame, scallions, lime juice, and soy sauce. Cook, tossing, until rice is heated through, 2 to 3 minutes.
EASY SHIITAKE FRIED RICE
This popular take-out dish tastes better made with leftover rice or rice made a day or so before and refrigerated. Bring the rice to room temperature before using.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large nonstick skillet over medium heat, warm 1 teaspoon oil. Add eggs; swirl to coat bottom of pan. Cook until set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, thinly slice.
- Add remaining oil and onion to pan; cook, stirring, until translucent, 2 to 4 minutes. Add carrots; cook, stirring, until they begin to brown, 4 to 6 minutes.
- Add mushrooms; cook, stirring until tender, 2 to 5 minutes. Add garlic, ginger, and snow peas; cook, stirring, until snow peas are vibrant green, 2 to 3 minutes.
- Add rice, soy sauce, and vinegar; toss to coat. Season with salt and pepper. Fold in sliced egg.
Nutrition Facts : Calories 207 g, Fat 7 g, Fiber 3 g, Protein 9 g
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- Cook the rice early enough so it can cool down completely – for fried rice it needs to be fridge cold. Put a large pan of salted water to the boil. Add the rice to the boiling water and cook for 10 minutes, until al dente. Drain and set aside to cool, then place in the fridge for at least 30 minutes. If you have cold, leftover rice, go straight on.
- Slice the beef thinly (it’s easier when chilled) then cut it into thin strips. Mix the marinade ingredients in a bowl and toss the beef in it. Set to a side while you prepare the rest of the stir fry.
- Slice the mushrooms. Cut the celery and carrot into matchsticks. Stir all the sauce ingredients together and set aside.
- Heat 1 tbsp. of oil in the wok. Add the beef and leave without stirring for a few seconds. Then toss it about and almost immediately remove from the wok as it will sear almost instantaneously.
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