Wok the Line
Thin-Sliced Chuck Roast Stir-Fried with Mushrooms, Onions, and a Savory Fusion Sauce
35 minutes
Serves 4
DinnerChineseDairy-freeNut-freeShellfish-free
Herb's take
This dish takes your classic stir-fry for a walk on the wild (East-meets-West) side, pairing beefy chuck roast with mushrooms and onions in a sauce that mashes up A1 and soy for umami on overdrive. You'll learn how to slice beef for maximum tenderness and build a balanced sauce using a steakhouse staple.
Equipment needed
- Wok or 12-inch nonstick skillet
Ingredients
Yield
4
Instructions
- 01In a large bowl, toss the sliced chuck roast with cornstarch until evenly coated.
- 02In a small bowl, whisk together soy sauce, A1 sauce, ginger, garlic, brown sugar, and rice vinegar. Set aside.
- 03Heat 1 1/2 tablespoons oil in a wok or large nonstick skillet over high heat until just beginning to smoke.
- 04Add half the beef in a single layer and sear undisturbed for 1 minute, then stir-fry until just browned, about 1 more minute. Transfer to a plate. Repeat with remaining beef and 1 tablespoon oil.
- 05Reduce heat to medium-high. Add remaining 1/2 tablespoon oil to the pan, then add mushrooms and onions. Stir-fry until mushrooms release their liquid and onions soften, 4-5 minutes.
- 06Return the beef (and any juices) to the pan. Stir the sauce, pour it over, and stir-fry just until everything is coated and the sauce thickens slightly, about 1 minute.
- 07Remove from heat. Scatter scallions and sesame seeds over the top. Season with salt and pepper to taste.
- 08Serve immediately over steamed rice.
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