Some nights I just want to get cooking dinner over with in a hurry, but I still want to eat healthy. Well, this dish is for those kind of nights. If you have time to cook some rice, you will have time to make this stir-fry. A perfect dish for a weeknight.
The dish is inspired by one of my favorite take-out dishes from a Thai restaurant in Denmark, But I added more vegetables and dropped the cashews, for a more filling and healthier meal. I love the sweet but slightly spicy taste, it's a Thai comfort food.
- 2 bunches scallions
- 450 g mushroom, sliced
- oil for frying
- 6 garlic cloves, crushed
- 1½ pound (700 g) beef, I used stir-fry or fajitas meat, but any steak sliced would work
- 1 broccoli crown
- 1 red bell pepper
- ½ cup (1 dl) oyster sauce
- 2-3 teaspoons sugar
- 2 splashes Sriracha, Hot Chili Sauce
- 1-2 tablespoons fish sauce (to taste)
Clean the mushrooms and slice them, I buy the mushrooms already cleaned and sliced.
Heat a wok over high heat. Once the pan is hot, add just enough oil to coat it. Add the mushrooms to the hot pan and cook, keeping heat high, stirring frequently to help any liquid the mushrooms give off to evaporate as quickly as possible. Keep cooking until the mushrooms are tender and browned, about 5 minutes. Put the fried mushrooms in a bowl, and set aside.
While frying the mushrooms clean and cut up the scallions, bel pepper and broccoli.
Heat oil in wok, and brown the meat in small batches over high heat, so the beef get fried and not boiled. Set beef aside.
Start frying the broccoli, and add bel pepper, when the broccoli has got a bright green color. Add beef, crushed garlic, mushrooms, oyster sauce, sugar, chili- and fish sauce. Season with additional sugar, pepper or fish sauce if needed. Add the scallions, save some for garnish. Serve immediately with jasmine rice or cauliflower rice.