Beef Steak Kew With Mushrooms Recipes

STEAK KEW

Steps:

• Soak dried mushrooms in warm water for 30 minutes. Drain and slice, trimming off any tough bits. Set aside.
• In a large skillet or wok brown the steak over high heat with 1/2 tablespoon oil, 2 minutes each side. Remove the meat from the skillet and quickly slice into 1 inch cubes, retaining the meat juices. Set aside in a bowl.
• Add remaining oil to the skillet, and stir-fry together the dried mushrooms, garlic, gingerroot, fresh mushrooms, snow peas, water chestnuts, and bamboo shoots for 2 minutes.
• Add soy sauce, sherry, hoisin, and sugar and stir-fry for 1 minute.
• Add cubed meat and juices and stir-fry for 2 minutes.
• Remove and discard the garlic and ginger slices.
• Serve with fluffy, cooked white rice.

STEAK KEW

Steps:

• Cut steak into 1 1/2" cubes. Toss with minced garlic, ginger, and scallions. Let stand 15 minutes. Meanwhile, soak black mushrooms in 1/3 cup warm water until soft, about 10 minutes. Drain, reserving water for sauce. Remove and discard stems. Bring a medium saucepan of salted water to a boil. Add snow peas and cook until bright green, about 2 seconds. Drain and rinse under cold running water. In a small bowl, combine oyster sauce, soy sauce, sugar, cornstarch, and reserved water from mushrooms. Blend thoroughly. Set sauce aside. In a wok, heat oil over high heat until smoking. Add beef cubes and stir fry until lightly browned outside but still rare inside, 2 to 3 minutes. Add mushrooms, snow peas, and sauce mixture. Return to a boil and cook, tossing to mix well, until sauce thickens, 1-2 minutes. Remove from heat and serve.

THE BEST BEEF STROGANOFF

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.