I went to my local butcher shop after work the other day and found this good looking top sirloin steak on sale. I bought one, thinking it would be a great protein to use in a stir-fry. I was thinking it would go well with the white button and fresh shitake mushrooms as well as a handful of snow peas and one head broccoli I have in my fridge. First, I sliced the steak into thin, narrow strip pieces and then marinated it in my favorite marinade; lemon juice and soy sauce. I grew up eating meat using this marinade and so far, it has not disappointed me. The meat always turns out tender and very tasty. In this recipe, the meat and vegetables were cooked separately and then combined at the end. They were flavored simply with oyster sauce and soy sauce or salt. The cooked fresh shitake mushrooms added a nice earthy smell as well as flavor to this stir-fry. It was truly an enjoyable meal!
Cooking Tips for Perfect Stir Fry
When it comes to stir frying, the key is to cook everything quickly over high heat. Use a wok if you have one, as its shape allows for better heat distribution. If you don’t have a wok, a large skillet works just fine. Make sure your pan is hot before adding any ingredients. This helps to sear the meat and veggies, locking in their flavors. Also, don’t overcrowd the pan. If you put too much in at once, the temperature will drop, and you’ll end up steaming rather than frying. Cook in batches if necessary. For the steak, slice it thinly against the grain to ensure it remains tender. Marinating for at least 30 minutes helps infuse flavor. For the veggies, add them in stages, starting with the ones that take longer to cook. Broccoli, for example, should go in before the mushrooms and snow peas. This way, everything finishes cooking at the same time, and you get that perfect crunch.
Serving Suggestions and Variations
Pair your steak stir fry with a side of steamed jasmine rice or quinoa for a filling meal. Adding a sprinkle of sesame seeds on top before serving can provide a nice crunch and enhance the dish’s presentation. If you’re looking for variations, consider swapping out the vegetables. Bell peppers, carrots, or bok choy can add different flavors and textures. You can also experiment with different marinades; teriyaki sauce or a spicy chili paste can bring a whole new vibe to this dish. For a lighter option, try using zucchini noodles or cauliflower rice instead of traditional grains. If you have leftovers, toss them in a salad or make a wrap with some lettuce leaves. Keep in mind that the leftovers can be stored in an airtight container in the fridge for up to three days, making this a great option for meal prep.
Frequently Asked Questions
What can I substitute for top sirloin steak?
If you don’t have top sirloin, flank steak or ribeye would work well too. Just make sure to slice it thinly for the best texture.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave to avoid overcooking.
Can I make this stir fry ahead of time?
You can prep the ingredients ahead by chopping the vegetables and marinating the steak. Just cook everything right before serving for the best flavor and texture.
What should I serve with this stir fry?
Steak stir fry pairs great with steamed rice, quinoa, or even noodles. Add a sprinkle of sesame seeds or some chopped green onions on top for extra flavor.
What are common mistakes to avoid when stir frying?
A big mistake is overcrowding the pan, which can lead to steaming instead of frying. Also, make sure your pan is hot before adding ingredients to get that nice sear.
Steak Stir Fry with Mushrooms
Ingredients
- 2 tbsp lemon juice
- 2 tbsp soy sauce
- 10 oz top sirloin steak cut into thin, narrow strips
- 2 cups broccoli florets
- 4 tbsp olive oil
- 1 shallot chopped
- 1 lb white button mushrooms sliced
- 8 oz fresh shitake mushrooms sliced
- A handful of snow peas trimmed
- 1-2 tbsp oyster sauce
- Sea salt or soy sauce to taste
Instructions
- In a medium bowl, combine lemon juice and soy sauce. Add steak strips and mix well. Cover and refrigerate for at least 30 minutes.
- Meanwhile, blanch broccoli florets in hot boiling water for 1 minute. Drain and set aside.
- Heat wok or skillet over medium high heat. Add 2 tbsp olive oil; swirl to coat sides of skillet. Add beef and marinade; stir fry for 5 minutes or until liquid has evaporated and beef is browned. Transfer beef to a plate and set aside.
- Using the same skillet, add remaining 2 tbsp olive oil. Add shallot and mushrooms; stir-fry for 8-10 minutes or until mushrooms are tender.
- Add broccoli and snow peas; stir-fry for a minute or two. Add browned beef and oyster sauce; stir until heated through. Correct seasoning by adding salt or soy sauce.
- Serve with steamed rice. Enjoy!
Nutrition
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