Straw Mushroom Medley

Thin-sliced sirloin gets a 30-minute soak in garlic, soy sauce, sherry, and sugar before hitting a screaming hot skillet. That marinade does double duty: it seasons the beef deeply and later becomes the glossy sauce that coats everything in the pan.

Straw mushrooms (also called enoki) have a delicate, slightly sweet flavor that stands apart from common button mushrooms. Paired with crisp broccoli, crunchy water chestnuts, and strips of sweet red pepper, you get a stir-fry with real textural range in every bite.

The trick is cooking the beef fast over high heat so it sears rather than steams. Two to three minutes is all it takes. Pull the strips out while they still have a touch of pink and they’ll finish as the vegetables and sauce come together.

Sliced almonds scattered on top add a nutty crunch that ties the whole dish together.

Pro Tips

• Slice the sirloin against the grain, as thin as you can. Partially freezing the steak for 20 minutes makes this much easier.
• Keep the broccoli crisp-tender. It should still have bite when you pull the pan off heat.
• Don’t crowd the skillet when searing the beef. Work in batches if needed so the strips brown instead of steaming.
• The cornstarch in the sauce thickens quickly. Stir constantly once you add the reserved marinade back.

Variations

• Use chicken thigh or pork tenderloin in place of sirloin for a different protein.
• Add a splash of sesame oil and a pinch of red pepper flakes at the end for extra heat and fragrance.
• Swap broccoli for snap peas or baby bok choy when they’re in season.