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 aroma. The combination of both beef and mushrooms amplifies in your mouth like your favorite song, and fills you up with the most enjoyable flavors.
Using shaved beef or thinly sliced beef is essential in this recipe, it allows for proper caramelization and texture. To slice beef wafer thin, place it in the freezer for 1 hour and using the best knife you possess, slice across the grain, until you can almost see through it. As for the shrooms, go with Shiitakes – naturally meaty, lightly smoky when cooked, and one of my favorites. Fish sauce is another key ingredient in good Asian cooking – it should be a staple item in your pantry, I use it as much as soy sauce in several recipes.
There’s no need for Chinese take-out after you make this dish, it’s fresher, cleaner and has the right balance of flavors. Not to mention, this meal is easy to prepare with fairly simple ingredients.
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
1 tablespoon fish sauce
2 teaspoons sesame oil
1/3 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 ginger, garlic and chili, stir. Cook for 2 minutes, then add beef back into pan, stir. Add fish sauce and sesame oil, stir. Cook for 1 minute, remove from heat and sprinkle with parsley. Serve with warm rice. Enjoy!