Mongolian Beef with Mushrooms

This. Is. YUMMY. Absolutely 10+, will make again and again!

Link to my YouTube "making of" short: https://youtube.com/shorts/VbiJ8_J8jb0

Link to original recipe: https://www.cuisineathome.com/recipes/lunch-dinner/mongolian-beef-with-mushrooms/

Ingredients:

1/3 c. dry sherry

1/4 c. reduced sodium beef broth

3 T. reduced sodium soy sauce

2 T. hoisin sauce

1 T. cornstarch

1/2 T. kosher salt

1 lb. flank steak, sliced in 1/4" slices (against grain)

3 T. peanut oil, divided

1 lb. white button mushrooms, sliced (I used my food processor, recommend this)

1/4 tsp. ginger (powdered; or you can use 1 T. minced fresh ginger)

1 T. bottled minced garlic

pinch red pepper flakes (or more if you like it spicier)

toasted sesame seeds (for garnish)

sliced green onions (for garnish)

Directions:

1. In a medium bowl, combine sherry, broth, soy sauce, hoisin, cornstarch, and kosher salt. Add steak and toss to coat. Let sit for 15 min. Once 15 min. have passed, strain the steak from the marinade, reserving marinade separately.

2. Preheat a wok (or large sauté pan) over medium-high heat. Add 2 T. of the peanut oil. Remove steak from marinade and add to pan (save the marinade). Stir fry for 2-3 min, until starting to brown. Transfer steak and cooking juices to a plate.

3. Add remaining 1 T. of peanut oil to the wok. Once heated, add mushrooms, followed by ginger, garlic, and red pepper flakes. Stir fry for 2-3 minutes, until mushrooms have softened and given up their liquid. 

4. Return steak and its juices to the wok, followed by the saved marinade. Cook for 2 minutes, or until sauce has thickened and is bubbly. Garnish with sesame seeds and green onions. Serve with desired side (I chose basmati rice). Enjoy!