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October 16, 2012

Szechuan Steak and Mushroom Stir-Fry

Spicy and delicious, perfect for fall and the harvest of mushrooms!

Szechuan Steak and Mushroom Stir-Fry
image and recipe from

3 boneless New York strip steaks, partially frozen
1 pound sliced mushrooms
2 yellow onions, cut into slivers
2 Tablespoons wok oil
Steamed jasmine rice (optional) or brown rice (optional)

Steak marinade

2 Tablespoons soy sauce
2 Tablespoons wine
2 Tablespoons oil
1 Tablespoon honey
1 Tablespoon rice vinegar
1 1/2 teaspoons cornstarch
3 garlic cloves, minced
1 Tablespoon grated ginger

Stir-fry Sauce

2 Tablespoons soy sauce
2 Tablespoons oyster sauce
1 Tablespoon chili paste
1 Tablespoon hot sesame oil
1 Tablespoon honey
1 Tablespoon cornstarch


While beef is still partially frozen, trim away excess fat and slice thinly.

Whisk together marinade and pour over beef in a ziplock bag; refrigerate several hours or overnight.

Whisk together sauce in a small bowl and keep nearby.

Heat oil in a wok over high heat, stir-fry beef with marinade, mushrooms and onions until cooked through.

Add sauce to wok, and cook, stirring, until sauce thickens.

Serve stir-fry with steamed rice if desired.

Serves 4.

MF&L Staff at Maine Food & Lifestyle magazine.


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