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.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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