Stir-Fry Flank Steak with Shiitake Mushrooms and Snow Peas



1 lb flank steak, sliced with the grain into lengths and then crosswise into bite sized strips

Meat Marinade:

4 T rice wine vinegar
1 T ginger
1 T low sodium soy sauce
fresh cracked black pepper to taste
2 t cornstarch
1 t sesame oil
1 t vegetable oil


6 oz shiitake mushrooms, sliced in half if large
1 cup carrot matchsticks
2 cups snow peas, sliced on diagonal
1 red bell pepper, sliced
1 cup scallions, sliced

Stir Fry Sauce:

1 1/2 T chili garlic sauce
3 T Hoisin sauce
2 T rice wine vinegar
1 T garlic, minced

1-2 T grapeseed oil for wokking – or other high heat stir-fry oil


Mix the marinade and add with meat to a bowl with a lid. Place in the refrigerator for about an hour. Flank steak does need a bit of tenderizing time, but it is far tastier in a stir fry than a tender steak would be.

Prepare the vegetables and place in a bowl of sufficient size.

Mix the stir fry sauce in a small bowl.

Heat a wok over high heat. Not medium high, always start with high as when you add the meat or veggies the temperature reduces.

Add 1 T of the oil and the garlic, stir fry about 15 seconds. Scoot the garlic to one side, as what you have just done is infuse the oil with garlic flavor for the beef! Add the beef evenly in one layer and allow meat to cook for a minute undisturbed – until the meat begins to sear. Stir and cook for another minute. Transfer to a separate bowl.

Add the rest of the oil to the wok, swirl to coat, add the veggies and stir until the peas and carrots turn brightly colored – just a couple minutes. Return the meat and stir for one minute. Reduce heat to medium high*. Add the stir fry sauce mixture and stir fry until the veggies are done to your liking. Many people like them to be super crisp and others prefer their veggies more cooked. Taste after two minutes and stop stirring only when the veggies meet your approval.

Serve immediately with jasmine rice and potstickers.

Spoon Mage Note:

If at any time your wok begins to smoke, reduce the heat to medium high. Learning exactly when to reduce the heat is a matter of learning your wok. The wok is heated to high instead of medium high because when you add the ingredients, the temperature reduces, then rises again as the ingredient cooks. This method will keep the heat high enough to do the fast stir-fry cookery so you do not end up with soggy veggies.

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