Szechuan Steak And Mushroom Stir-Fry - cooking recipe

Ingredients

3 boneless New York strip steaks, partially frozen
1 lb 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

Preparation

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.