JeanMarie Brownson: Stir-fry is easy to make at home once you have all the ingredients
JeanMarie Brownson, Tribune Content Agency
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Note: Ask the butcher to tenderize the steak for you or pound it yourself with a meat mallet. The scrambled eggs here are optional, but add a lovely texture that is worth the effort.
Sauce:
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon each: rice vinegar, cornstarch
1 tablespoon Asian chili paste with garlic or red pepper hot sauce or gochujang chile paste
Stir-fry:
1 pound trimmed beef steak, such as skirt, flank or sirloin
4 green onions, trimmed
1 cup (2 ounces) thinly sliced fresh shitake mushroom caps (no stems)
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