Are you growing tired of eating the same old beef with mushrooms and onions mounded mile high on top of it? If that’s your case, kick things up a notch by giving your usual fare a bit of a Korean twist.
Not that there’s anything wrong with a good steak or Salisbury steak, complete with gravy and loads of caramelized onions and sauteed mushrooms. I don’t think I could ever say no to that. Especially not if they happened to be served with a generous side of fluffy, buttery mashed potatoes!
But sometimes, we all need a little change of pace, you know… and since I’ve such a huge thing for Asian food, I guess it was only a matter of time before I took those 3 classic ingredients and turned them into some kind of an Asian dish!
As is the case with most Oriental food, this recipe is pretty quick and easy to make… and incredibly delicious to eat, of course!
The trickiest part probably resides in slicing that sirloin beef really really super thin. Like almost paper thin. To make your job easier, throw your piece of beef in the freezer for 3o minutes to an hour prior to slicing it. Don’t wait until the meat is frozen solid, though, it only needs be firm to the touch. You should still be able to pierce it with the point of a sharp knife.
Or, if you wanted to make your job even easier, you could ask your butcher to take care of that for you. Just make sure to tell him to slice that meat REAL thin!
‘Cuz keep in mind: the thinner your meat, the more tender it’ll be. And the quicker it’ll cook, too!
Once you’ve got your meat all sliced up, combine all the ingredients for the marinade in a medium bowl or glass measuring cup; whisk until thoroughly combined. Pour that over the thinly sliced beef, mix well and then allow your meat to marinate for at least 30 minutes or up to overnight.
The rest will go really, really fast, so be sure that you have everything ready to go before you continue…
Cook the mushrooms in a large wok set over high heat until brown and softened, about 5 minutes. The mushrooms will probably release a little bit of liquid but that’s okay, it will eventually evaporate.
When the mushrooms are nicely browned, add the onions and cook them until they are softened and lightly colored, about 5 minutes also.
Add the meat and marinade to the wok and cook, stirring delicately, until the meat is just slightly pink and the sauce is thickened, about 3 minutes.
Make sure not to cook the meat all the way through here as it will continue cooking over the next few minutes. Overcooking the meat will only make it tough.
Serve immediately with a side of white rice (or rice noodles, YUM!), garnished with toasted sesame seeds, sliced green onions and fresh cilantro leaves, if you so desire.
- 1kg (2.2lb) beef sirloin, cut into thin strips*
- 2 medium onions, cut in half and sliced lengthwise
- 454g (1lb | 2 pint) sliced mushrooms
- 3 garlic cloves, minced
- ½ cup (120ml) orange juice
- ½ cup (120ml) coconut aminos
- ¼ cup (60 ml) unpasteurized honey
- 3 tbsp toasted sesame oil
- 2 tbsp sambal oelek
- 2 tbsp tapioca starch or corn starch
- 1 tsp Chinese 5 spice
- toasted sesame seeds and
- sliced green onions
- fresh cilantro
- Cooked rice, to serve
- Combine all the ingredients for the marinade in a medium bowl or glass measuring cup; whisk until thoroughly combined.
- Pour the marinade over the thinly sliced beef, mix well and allow to marinate for at least 30 minutes or up to overnight.
- Cook the mushrooms in a wok set over high heat until brown and softened, about 5 minutes.
- Add the onions and cook until softened, about 5 minutes also.
- Add the meat and marinade to the wok and cook, stirring delicately, until the meat is just slightly pink and the sauce is thickened, about 3 minutes.
- Serve immediately with a side of white rice, garnished with toasted sesame seeds, sliced green onions and fresh cilantro leaves, if desired.