Eric and I love making takeout type dishes at home. We’ve made this one twice now, and it’s easily become one of our favorites. The funny thing is, when we tried it for the first time a few months ago, I wasn’t sure how either of us would like the mushrooms. See, in the not so distant past, the only mushrooms we ate were stuffed and/or fried. We’ve been branching out, though, and this dish was one of the first ones we made using mushrooms.
I made a couple small changes to this recipe. First of all, there was no garlic in it! We put garlic in nearly everything, so naturally I added a couple cloves to this. Second, I’m not a huge fan of Chinese five-spice powder. I like it in some things, but I thought this dish would be fine without it (which it was). The cilantro really works in this dish and adds plenty of freshness and flavor. The snow peas retain some of their crisp texture, and that balances out the tender mushrooms. There’s a little heat from the Sriracha, but you can add more if you like things especially spicy. The best part about this dish is that it cooks in about seven minutes. Once everything is chopped and sliced, this meal comes together in no time.
- YIELD: serves 4
1 1-pound top sirloin steak, cut into 2-inch long, ¼-inch thick slices
1 tablespoon sesame oil
1 tablespoon minced or grated fresh ginger
2 cloves of garlic, minced or pressed
8 ounces fresh shiitake mushrooms, stemmed and thickly sliced
8 ounces fresh snow peas
1 bunch green onions, thinly sliced (about 2 cups)
1 cup fresh cilantro, chopped
5 tablespoons hoisin sauce
2 tablespoons Sriracha or other chili-garlic sauce
Lightly season beef with salt and pepper. In a wok or large nonstick skillet, heat oil over medium-high heat. Add ginger, garlic and mushrooms. Stir constantly until mushrooms are tender, about 3 minutes.
Add beef and continue cooking an additional minute, until the beef is browned on the outside but still pink in the center. Add snow peas, half of green onions and half of cilantro. Cook, stirring constantly, for 1 minute. Stir in hoisin and Siracha and continue cooking 1-2 minutes, until beans are crisp-tender and beef is cooked through. Season with salt and pepper, if needed.
Transfer to bowls and top with remaining green onions and cilantro. Serve over rice, if desired.