Stoplight Beef Stir Fry

Today’s recipe is a playful dish made with vibrant red and green vegetables paired with beef in a stir fry. I was checking my vegetable crisper in the refrigerator while making my shopping list and saw I had some asparagus. I knew I had some beef and those two ingredients are tasty together. I had half of a red bell pepper and the rest, as they say, is history. Instead of my usual spicy stir fry, I opted for a deep umami flavor by using shitake mushrooms and mushroom flavored dark soy sauce; the latter used as the predominant part of the sauce. Slivered onions, ginger, garlic, white pepper, and rice cooking wine round out the ingredients. Quick and easy to prepare, intensely flavorful, and quite enjoyable with rice, this dish holds it own against any of the other stir fries previously posted. So go for it – tweak it and twist it and make it all your own. That is the most wonderful aspect of cooking and I encourage you to always try new things!

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Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 2

Ingredients

12 oz beef for stir fry (sliced sirloin works beautifully)
6 oz asparagus, cut into 1½ inch lengths
6 oz red bell pepper, cut into ¼ inch stakes (approximately ½ pepper)
4 oz onion, slivered (approximately ½ small onion)
4 oz canned or reconstituted shitake mushrooms
2 tsp ginger, grated
2 tsp garlic, minced (approximately 1 medium large clove)
2 tbsp mushroom flavored dark soy sauce
¼ tsp white pepper
2 tbsp rice cooking wine
2 tbsp peanut oil, divided
1 tsp sesame oil for garnish
sesame seeds for garnish

Instructions

In a large skillet or wok over Medium-High heat, add half the peanut oil.
When shimmering, add the beef and allow the first side to brown slightly, approximately 2 minutes.
Stir and allow the other side to brown, another 2 to 3 minutes.
If necessary, do two batches of beef so as to not crowd the pan and adversely impact browning.
Move the beef to the side (or to a clean bowl, if desired), then add the asparagus, peppers, and onion.
Stir fry to brighten and cook to a tender crisp state, approximately 3 to 5 minutes.
Add the mushrooms, ginger and garlic and stir fry for 1 - 2 minutes until very fragrant.
Spread the white pepper over top and stir to combine.
Add the soy sauce and rice cooking wine, stirring to coat and combine.
Cook until the sauce is bubbling vigorously, approximately 1 minutes on Medium-High heat.
Plate with cooked rice, drizzle with sesame oil and sprinkle sesame seeds on top.

In a large skillet or wok over Medium-High heat, add half the peanut oil. When shimmering, add the beef and allow the first side to brown slightly, approximately 2 minutes.

Stir and allow the other side to brown, another 2 to 3 minutes. If necessary, cook two batches of beef so as to not crowd the pan and adversely impact browning.

Move the beef to the side (or to a clean bowl, if desired), then add the asparagus, peppers, and onion.

Stir fry to brighten and cook to a tender crisp state, approximately 3 to 5 minutes. Add the mushrooms, ginger and garlic and stir fry for 1 – 2 minutes until very fragrant.

Spread the white pepper over top and stir to combine. Add the soy sauce and rice cooking wine, stirring to coat and combine.

Cook until the sauce is bubbling vigorously, approximately 1 minutes on Medium-High heat. Plate with cooked rice, drizzle with sesame oil and sprinkle sesame seeds on top.