Katie, from The Parsley Thief is a big fan of stir-fries. They are generally easy to make, quick-cooking & healthy. This recipe is great for the family and may need to add or reduce ingredients depending on your tastes. We recommend adding 1/2 the sauce to start & then adding a bit more, until it’s well coated. Serve the remaining sauce on the side. For kids, you might want to take some of the stir-fry out before adding the sauce, as it’s a bit spicy. Serves 4
Beef, Mushroom & Snap Pea Stir-Fry
Ingredients
1 tablespoon minced ginger
12 ounces mixed shiitake & baby portabella mushroom caps, sliced
2 tablespoons canola oil
1 pound NY Strip steak, cut into 1/4″ thick slices
8 ounces sugar snap peas, cut into small pieces
1 bunch scallions, sliced {divided}
1 cup cilantro leaves {divided}
5 tablespoons hoisin sauce
2 teaspoons toasted sesame oil
2 teaspoons sriracha chile sauce {or, to taste}
1/4 teaspoon 5-spice powder
Directions
Season the beef with salt & pepper. Combine the hoisin sauce, sesame oil, sriracha & 5-spice powder in a small bowl. Whisk to combine & set aside. Heat the oil in a large skillet over medium-high heat. Add in the mushrooms & minced ginger. Cook until the mushrooms release their liquid & begin to brown, about 10 minutes. Add in the beef; cook until the beef is browned, about 5-10 minutes. Stir in the snap peas, half the scallions & half the cilantro. Cook, stirring, for about 2 minutes, or until the snap peas are just tender. Add in the sauce, and stir to combine & heat through. Transfer the stir-fry to a serving bowl, scatter the remaining scallions and cilantro on top & serve.
Click here for the printable recipe.