Magic Happens When You Combine Soy Sauce and Butter
Ingredients
Marinade
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. toasted sesame oil
2 tsp. soy sauce
A few cranks of freshly cracked black or white pepper
1 tsp. cornstarch
Stir-fry
1/2 lb. beef chuck roll, sliced thinly
2 cups mushrooms of different varieties, quartered and sliced
8 stalks asparagus, cut into 1-inch pieces, tough ends removed
1 small clove of garlic, minced
Finishing sauce
1 Tbsp. butter
1 Tbsp. soy sauce
Sesame seeds
Directions
1. Slice beef into the thickness and length of a stick of Wrigley chewing gum, around three inches in length. Place it into a bowl, and add wet and dry ingredients of marinade to the beef. Mix well. Cover bowl and place in fridge for 30 minutes.
2. Add 1 teaspoon of vegetable oil to wok or skillet over medium-high heat and add the beef. Let sit untouched for 90 seconds, allowing the meat’s exterior to turn golden. Turn slices over in the pan and cook for another minute. Remove from heat and place the meat into a bowl.
3. Add the asparagus to the hot pan. Sauté for a minute, then add the mushrooms, ideally cut-side down, and minced garlic. Again, let the vegetables sit untouched in the pan to develop a golden-brown crust. Then add the beef back into the hot pan and stir-fry everything for another minute.
4. Add butter and soy sauce to pan and let it mingle. Turn up the heat to high, and toss the beef, vegetables, butter, and soy together, allowing the sauce to reduce. Sprinkle sesame seeds on top and serve immediately over rice.