Saucy Beef Stroganoff
If you like, instead of the egg noodles you find in the supermarket, you may use fresh Chinese egg noodles, available at Asian markets, in this dish.
INGREDIENTS | SERVES 4
- ¾ pound sirloin steak
- 1½ tablespoons soy sauce
- 1 tablespoon dry sherry
- 1½ teaspoons cornstarch
- ¼ cup beef broth
- 1 tablespoon Dijon mustard
- 1½ teaspoons soy sauce
- 2½ tablespoons vegetable or peanut oil, divided
- 2 slices ginger
- 1 green onion, finely chopped
- ½ medium onion, chopped
- ½ pound fresh porcini mushrooms, stems removed, thinly sliced
- ¼ cup sour cream
- 8 ounces cooked egg noodles
Cut the steak across the grain into thin strips 1½ to 2 inches long. Place the beef in a bowl and add the soy sauce, dry sherry, and cornstarch. Marinate the beef for 20 minutes.
In a medium bowl, combine the beef broth, Dijon mustard, and soy sauce. Set aside.
Heat a wok or skillet until it is nearly smoking. Add 1½ tablespoons oil. When the oil is hot, add the ginger slices and the green onion. Add the steak, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink. Remove and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the onion. Stir-fry until it begins to soften, then add the porcini mushrooms. Stir-fry for 1 minute more. Add the sauce and bring to a boil.
Add the beef back into the pan. Stir to mix everything together. Stir in the sour cream. Heat through and serve over the noodles.
How to Chop an Onion
Lay the onion on a cutting board. Cut off the stem, and then cut the onion in half lengthwise. Peel off the onion's papery skin. Lay one half of the onion cut-side down, and make a series of thin cuts, no more than ⅛ inch thick, without cutting through the root. Turn the onion 45 degrees and make another series of crosswise cuts, also about ⅛ inch thick. The chopped pieces of onion will fall off.
