Crispy beef is one of those things you most often see in Chinese or Thai restaurants. The piquant flavors from ginger and garlic, along with browned beef and mushrooms give off the most amazing umami smell and taste. The combination of both beef and mushrooms amplifies in your mouth like a good Rolling Stones song – aren’t you ready??
Using shaved beef is essential in this recipe, for proper caramelization and texture. You’re in luck if you live by a Trader Joe’s – they sell already shaved beef (no this isn’t a sponsored post). However, if you are one of the unlucky ones – place your meat in the freezer for 1 hour and use the best knife you possess, and slice super thinly, until you can almost see through it.
As for the shrooms, go with Shiitake – naturally meaty, lightly smoky when cooked, and one of my favorite things, of course. Fish sauce is another key ingredient in good Asian cooking, and if you don’t have a bottle, buy one – it should be a staple item in your pantry, I use it more than soy sauce.
1 pound beef sirloin, sliced wafer thin
2 1/2 cups shiitake mushrooms, about 8 ounces
1 teaspoon onion powder
2 carrots, peeled and diced
2 teaspoons fresh ginger, grated
1 clove garlic, minced
1 arbol or thai chili
2 teaspoons sesame oil
1/2 cup fresh parsley, rough chopped
salt & pepper
cooked brown rice, optional
1. Toss meat with onion powder, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. In a large wok or skillet over high heat, add 2 teaspoons grapeseed oil, wait for 2 minutes. Add beef in batches to wok and sear until dark brown, about 2 minutes (try not to move meat around skillet until browned). Flip over and cook other side for 1 minute, remove and place in bowl – repeat.
2. Remove all meat from pan and add another teaspoon of oil, turn heat to medium high. Add mushrooms and saute, loosening up brown bits from bottom. Cook for 4 minutes, or until edges are lightly crispy. Add carrots and stir, continue to cook for 3 minutes.
3. Add in ginger, garlic and chili, stir. Cook for 2 minutes, then add beef back into pan, stir or toss. Add fish sauce and sesame oil and stir. Cook for 1 minute, remove from heat and sprinkle in parsley. Serve with warm rice. Enjoy!