Beef & Shiitake Wild Rice Umami Stir Fry

Pamela Gelsomini, Wrentham, MA
2022 wild rice recipe contest finalist

½ lb beef sirloin, cut into very thin strips across the grain
5 tbsp canola oil, divided
¼ tsp salt
1 small onion, chopped
8 cloves garlic, minced
½ cup finely chopped carrots
½ lb shiitake mushrooms, stems discarded and caps sliced
¼ cup dry sherry
3 eggs
3 cups cooked wild rice
2 tbsp soy sauce
¼ cup oyster sauce
½ tsp ground black pepper
1 cup pea pods, packed
1½ cups bean sprouts, packed
½ cup chopped scallions

In large skillet, stir-fry sirloin in 3 tbsp oil; season with salt. Remove; set aside. In drippings, sauté onion and garlic, 2 minutes. Stir in carrots and mushrooms; cook 5 minutes. Stir in sherry until absorbed; push to side of skillet. Add remaining oil to open side. Scramble eggs until mostly cooked; toss with mushroom mixture. Stir in sirloin, wild rice, soy sauce, oyster sauce, pepper, and pea pods; cook 3 minutes. Add sprouts and scallions just before serving; toss.

Recipe compliments of the Minnesota Cultivated Wild Rice Council