Stir-fried Steak
King Oyster Mushrooms and Peppers
Elevate your weeknight dinner with this vibrant stir-fry, pairing tender steak cubes with earthy king oyster mushrooms and a spicy kick of fresh chilies.
Stir-frying is an excellent technique to breathe new life into leaner or tougher cuts of steak. By searing the meat at high heat and pairing it with moisture-releasing mushrooms and aromatic peppers, you create a complex, savory dish that balances texture and spice. This method locks in the natural juices of the beef, resulting in a delicious, protein-packed meal that feels both wholesome and sophisticated.
Ingredients
- 400 g steak cuts
- 200 g king oyster mushrooms
- 150 g button mushrooms
- 50 g green and red chili peppers
- 2 tbsp butter
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp garlic
- 1 tsp ginger
- to taste black pepper
- to taste salt
Instructions
- 1Cut the King Oyster Mushrooms
Place the king oyster mushrooms on a cutting board and cut them into irregular rolling pieces. This technique ensures the mushrooms have more surface area to absorb flavors and retain a great texture when stir-fried.
Tip: Rolling cuts (rangiri) are perfect for mushrooms; they create varied shapes that cook evenly and pick up sauces well. - 2Prepare the Button Mushrooms
Take the button mushrooms and use a knife to carefully halve each one. Ensure they are clean before cutting, and aim for uniform halves so they cook at a consistent rate.
Tip: Button mushrooms shrink significantly during cooking, so halving them ensures they maintain a meaty bite. - 3Slice the Chili Peppers
Take your green and red chili peppers and slice them into small, even segments. If you prefer less heat, you can substitute these with bell peppers, following the same slicing method.
Tip: Be careful when handling chili peppers; avoid touching your eyes and wash your hands thoroughly after slicing. - 4Sear the Steak
Heat the wok until very hot and add the butter. Once the butter melts and foams, add the thawed, dry-patted steaks to the wok. Sear each side for 40 to 50 seconds to lock in juices without adding seasoning yet.
Tip: Ensure the steak is completely dry before placing it in the hot wok to achieve a perfect sear. - 5Flip and Rest
Once the underside develops a golden-brown crust, use a metal spatula to flip the steak. Sear the other side for an equal amount of time based on thickness, then remove to a plate and rest for 5 minutes.
Tip: Do not rush the flip; let a good crust form before turning the meat. - 6Prepare the steak
After thawing in the refrigerator, place the steak on a plate and use paper towels to pat it completely dry. It is crucial to remove surface moisture to ensure a good sear in the hot wok. Do not wash the steak with water, as this hinders browning.
Tip: Removing surface moisture is the secret to a perfect crust when stir-frying steak at high heat.
