simple dinner essentials: beef, mushrooms & onions

How To Make simple dinner essentials: beef, mushrooms & onions

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  PREP/PREPARE
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  You will need a large skillet for this recipe.
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  The best cuts of beef for this recipe are chuck, tenderloin, eye of round, and ribeye… to name a few. Cut the beef against the grain, and no thicker than about 1/4 inch (0.6cm).
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  A lot of beef recipes call for cooking the meat low-and-slow, but not in the case of pan-frying strips of beef. For us, it is fast-and-furious… just a couple of minutes. Strips of beef cooked at high heat over a long period of time, do not get tender; they get tougher.
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  Gather your ingredients (mise en place).
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  Slice up the veggies and cut the beef into strips.
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  If you freeze the beef for 15 – 20 minutes, it firms it up and makes it easier to slice. Of course, a good sharp knife does not hurt either (unless you cut yourself).
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  Whisk the marinade ingredients together in a non-reactive bowl.
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  Add the beef, cover, and let rest in the fridge for an hour or two.
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  Add 1 tablespoon of the oil to a large skillet over medium-high heat.
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  When the oil begins to shimmer, shake off the excess marinade, and toss in the beef.
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  You do not want to overcrowd the pan, so you may have to do this in batches.
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  Stir until the beef is cooked, and beginning to brown, 2 – 3 minutes per batch.
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  Remove the beef, lightly wipe out the pan with a paper towel (optional). Then reduce the heat to medium, add the second tablespoon of oil, and throw in the veggies.
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  Stir until the onions soften, and the mushrooms begin to release their moisture, 6 – 8 minutes.
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  While the veggies are cooking add some salt, pepper, and garlic powder, to taste.
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  Return the beef to the pan and toss with the veggies. Continue to cook until the beef is warmed through, and the veggies are cooked to your satisfaction, 4 – 5 additional minutes.
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  PLATE/PRESENT
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  Serve while nice warm over a bed of steaming rice. Enjoy.
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  Keep the faith, and keep cooking.
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