I won’t lie, I was terrified to make this the first time. I get like that sometimes: worried that the recipe won’t live up to my (sometimes insane) expectations, I convince myself that something disastrous will happen and that we won’t have anything to eat and that I’m really just a horrible cook, etc. Then, I get completely overwhelmed and end up slumped on the kitchen floor where The Dude finds me and has to talk some sense into me (usually by ordering me out of the kitchen). BUT. The first time we made it, I only kind of freaked out, snapped myself out of it, and worked with The Dude to make a truly satisfying meal. Now, it’s nowhere as good as Hunan (review forthcoming!), but it’s pretty darn tasty.
Feel free to substitute the asparagus and snap peas for other veggies of your choice (baby bok choy, broccoli, or snow peas would all work well).
- 1/4 cup soy sauce (we use tamari since it’s gluten-free)
- 1/2 cup orange juice (pulp free)
- 1/2 – 3/4 tsp corn starch
- 1/2 lb of flank steak, sliced 1/4 inch thick (sliced against the grain, on a bias. Instructions from Serious Eats here.)
- 7-8 medium to large shitakes
- 8 asparagus spears
- large handful of sugar snap peas
- 3 medium cloves of garlic, finely diced
- 1 1/2 – 2 inch piece of ginger, peeled and finely diced
- fresh chili pepper (to taste, so use whatever is best for you. we use a fresh cayenne chili), diced
- grapeseed oil
- 1 carrot, cut julienne style
- Combine soy sauce, orange juice, 1/2 of the garlic, 1/2 of the ginger, and 1/2 of the chili. Mix well.
- Pour half of the liquid over the sliced steak (tip: put steak in the freezer for 15 minutes to make it easier to slice!). Marinate the steak while you prep the rest of the ingredients, or for about 15 minutes.
- Heat grapeseed oil in a wok or coated cast iron pan.
- Drain as much of the marinade off of the meat as possible (reserve for later!) and add meat to the pan. Quickly sear the beef in the pan (add any remaining marinade to the leftover soy and orange juice mixture). This will happen fast; keep the meat moving around to ensure proper cooking. Remove when it’s 3/4 cooked and put on a plate while you cook the rest of the ingredients.
- Add a bit more oil if necessary and add the rest of the ginger, garlic, chili, and scallions to the pan. Saute until fragrant and softened.
- Add asparagus and peas along with a splash of they soy and orange juice to the pan. Mix and cover to let the veggies steam a bit.
- After a couple of minutes, remove the lid and add the mushrooms. Stir and cover for another 2 minutes.
- While the veggies are finishing, add the cornstarch to the soy and orange mixture to create a slurry. Whisk well.
- Remove the cover from the pan and add the slurry. Mix well.
- Stir in the beef and julienned carrots. Transfer to a serving plate and serve immediately with brown rice.