Rice, Rice, Zest: The Tang Dynasty
Lemon-Glazed Ground Beef and Mushrooms Stir-Fried with Garlic, Served Over Fragrant Garlic Rice
40 minutes
Serves 4
DinnerChineseNut-freeShellfish-free
Herb's take
Inspired by classic Chinese stir-fry but with a bold lemon twist, this dish brightens the familiar umami of beef and mushrooms. You'll learn how to layer flavors with garlic rice and finish your sauce with wine and lemon for maximum vibrancy.
Equipment needed
- Wok or 12-inch skillet
Ingredients
Yield
4
Instructions
- 01Rinse the rice under cold water until the water runs clear. Combine rice and water in a medium saucepan and let soak for 10 minutes.
- 02Heat 2 tablespoons of butter in the saucepan over medium heat until melted. Add half the minced garlic (3 cloves) and cook, stirring, until fragrant but not browned, about 30 seconds.
- 03Add the rinsed rice to the pan and stir to coat in the garlicky butter. Cook for 1 minute, then add a pinch of salt and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
- 04While the rice cooks, heat 2 tablespoons of neutral oil in a large wok or 12-inch skillet over high heat until shimmering.
- 05Add the ground beef and cook, breaking it up with a spatula, until mostly browned, about 3 minutes. Push the beef to the side of the pan.
- 06Add the remaining 3 cloves of minced garlic and all the sliced mushrooms to the cleared side of the pan. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 4 minutes.
- 07Stir the beef and mushrooms together. Add the soy sauce and sugar, and cook for 1 minute.
- 08Pour in the white wine, scraping up any brown bits from the bottom of the pan. Let the wine simmer until mostly evaporated, 2 to 3 minutes.
- 09In a small bowl, whisk together cornstarch with 1/4 cup cold water until smooth. Stir this slurry into the pan and cook until the sauce thickens, about 1 minute.
- 10Remove the pan from heat. Stir in the lemon zest and lemon juice (from 1 lemon) plus the remaining 2 tablespoons of butter. Taste and adjust with salt and pepper as needed.
- 11Fluff the garlic rice with a fork. Divide among four bowls or plates.
- 12Spoon the beef and mushroom stir-fry over the rice. Garnish with sliced scallions and extra lemon zest if desired. Serve immediately.
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