'The wok is a miraculous pan, probably the most versatile cooking vessel ever created. [It will] will happily cook anything from an egg to a chicken... and has no need for design changes after centuries [and] millions of satisfied users.' If there's one good thing that I learned from distinguished Australian-Chinese cook, Elizabeth Chong (who visited my cooking school many times), it's to appreciate the wok and understand 'wok hay'. Thanks to Ms Chong's wisdom, I have come to love my wok and I use it often to cook meals that may come as a surprise to you. Consider steak and mushrooms, for instance, one of my favourite go-to dishes. Lean beef and fresh baby spinach and mushrooms are staple ingredients in my kitchen, along with home grown garlic and chillies. And there's always a good supply of oyster and soy sauces, peanut and sesame oils, as well as rice wine in my larder. With those few items we have the makings of a quick, simple and nourishing dish that can be prepared in two ways: stir fried, where the ingredient morsels are 'married together', or cooked as a steak with a side of stir-fried vegetables. For the stir-fried version, we are using bite sized portions of the beef and mushrooms, and this method of cooking takes only two or three minutes at the most. The heat of the wok is critical, as Ms Chong reminds us. 'This is what the Chinese call correct wok hay and it is a good cook who understands wok hay. You must learn to toss and turn the foods to be stir-fried quickly, so that they will not burn, but acquire a light glazing of hot oil that ensures the flavours and juices are locked inside.' Keep the temperature of the wok at the highest point, even after adding sauces... and avoid the urge to turn down the heat, which often results in a stew of grey meat and soggy vegetables. For the steak, simply sear the seasoned steaks in the wok on medium-high heat with minimal oil, turning only once. Pop a lid on briefly and cook until the meat reaches your choice of either well done, medium or rare. Set aside to rest on a warm plate while you stir fry the vegetables for a minute. Then serve immediately as steak with the stir-fried vegetables as a side. Don't keep the heat cranked at full speed for the steak, as you might dry it out too much, but turn it up again to cook off the vegetables. These two dishes are so easy that there's no recipe, per se (although I am happy to provide one if you absolutely insist). To serve two, you need around 450g of lean beef steak, 200g or so of mushrooms, 1-2 cups of baby spinach leaves, a chopped bird's eye chilli, a clove of chopped garlic, a little peanut oil, a few drops of sesame oil, a tablespoon of low salt soy or tamari sauce, a tablespoon of oyster sauce and just a splash of rice wine. Simply heat the peanut and sesame oil in the wok and when you see that it's smoking (Ms Chong refers to this as 'the breath of the wok'), add the beef slices and chilli, and quickly stir-fry. Then add the mushrooms, garlic and baby spinach, tossing briefly. Sprinkle over the sauces and rice wine, and serve immediately with steamed rice or cauliflower rice. That's it. Simple! Note, you can marinate the meat in the sauces if you prefer. And, of course, you can add your choice of vegetables, such as broccolini, sliced bell peppers and so on. Some of the staple ingredients in my kitchen...Baby portabella mushrooms...Stir-fried mushrooms and baby spinach...Steak cooked in a wok: two ways...Wok-cooked steak with a side of of stir-fried exotic mushrooms & baby spinach...You might also enjoy... Tell me, do you use a wok in your kitchen? What are the staples in your fridge and larder, and what's your favourite go-to dish?
16/8/2013 05:39:18 pm
Hi Lizzy, what a great post, I remember Elizabeth Chong well as being an amazing chinese cook and tv presenter. I could be wrong but I think her Father created the first dim sim in Melbourne at his restaurant. The steak and mushroom dish look so tasty, I've never thought of using a wok to cook a full steak and vegetable dinner. It's a great way of saving on the washing up and I always enjoy cooking with the wok. Must try the stir fry version also for mid week dinner next week.
Lizzy
16/8/2013 06:02:28 pm
Thanks Catherine... yes, Elizabeth's father, William Wing Young, did indeed create the first dim sim in Australia. Elizabeth is a fascinating lady and I had the pleasure of dining at her home in Melbourne, where she cooked a beautiful meal for my colleague and I. Still chuffed about that! Your Steak and mushrooms are gorgeous. I love using a wok as the food turns out so lovely with that high heat, or as you put it, the breath of the wok! ;) I love the steak and mushrooms on the side. But I always prepare it together as my kids love dishes with a little sauce and meat all sliced up for them. :) Your pictures are gorgeous. Thanks for sharing.
Lizzy
16/8/2013 07:25:38 pm
Amy, thank you... what a great meal for your children! Thank you for your kind words, and thanks for stopping by : ) 16/8/2013 08:12:16 pm
I'm not able to eat mushrooms, but I know my husband would LOVE both of these. :-)
Lizzy
16/8/2013 09:16:11 pm
Sorry to hear that Krista... I adore mushrooms! Thanks for popping in.
Lizzy
16/8/2013 09:14:26 pm
Peter, you are right, having access to gas burners really does make a HUGE difference. I had five woks in my former home and the only one that gave me a reasonable amount of heat was a Breville electric... mainly due to the fact that I had solid electric hotplates. Thanks for your kind words!
Lizzy
16/8/2013 10:35:40 pm
Good plan, Giulia! I'm getting there... slowly. Many thanks : )
Lizzy
16/8/2013 11:40:59 pm
Serena, I love rice noodles with prawns, chicken and bean sprouts too... so delicious! Thanks for your kind words xo 17/8/2013 03:21:18 am
This looks wonderful and the post is full of great advice. I must admit to loosing my nerve and turning down the heat. I'm going to be braver and hopefully get better wok stir fried results. GG
Lizzy
17/8/2013 10:38:11 am
Hi GG... yes, do keep that wok at full heat when stir frying... nothing worse than that grey stewed meat! : )
Lizzy
17/8/2013 10:38:22 am
Thank you Barbara. 17/8/2013 07:42:00 am
Gorgeous pictures! And a great recipe. I've never added an Asian twist to steak and mushrooms, although I've had it served to me before at restaurants. Definitely something I need to try one of these days. Thanks for this.
Lizzy
17/8/2013 10:38:43 am
John, thanks for stopping by ; ) 17/8/2013 09:16:54 am
I love mushrooms and especially love them with steak - just wish I had a wok to cook them in!
Lizzy
17/8/2013 10:38:59 am
I have a spare wok if you'd like it ; )
Eha
17/8/2013 01:56:08 pm
Oh Lizzy: you should see my smile at the moment! Living mostly alone and always in a hurry, I would use my wok for half my meals [the steamer for the rest :) !]. Using different 'proteins' I make variations of this a number of times every week, loving to marinate beef, chicken, pork or tofu for an hour or two and mixing it into the actual vegetables. I'm slightly heavier on the garlic and kecap manis oft ends up in the equation also. Guess what is for lunch: well bok choi and snowpeas will find their way in too :) ! Thank you for my Sunday smiley!!!!
Lizzy
17/8/2013 10:16:30 pm
Nice work, we are on the same wave length! I'm smiling too xo 17/8/2013 04:23:40 pm
G'day and gorgeous photo Lizzy, true!
Lizzy
17/8/2013 10:16:01 pm
Thanks so much Joanne! : ) 18/8/2013 03:48:19 am
Love the steak with the exotic mushrooms and spinach. Would you believe I have a very large wok but have never used it. I prepare stir fry dishes in my skillet instead.
Lizzy
18/8/2013 09:09:23 am
Hi Karen.... if you have a gas cooktop, would be great to use the wok, if you are keen to master it... but if it's a carbon steel wok, make sure you season it properly first.
A Canadian Foodie
18/8/2013 04:16:19 am
Lizzy!
Lizzy
18/8/2013 09:08:27 am
Hiya Valerie... HAD a cooking school.... For a decade, I juggled the role of promotions and centre manager for a fresh food market with co-ownership of a cooking school and cookware store. During this exhilarating and busy time, I met and worked with many of the industry's greats and feel chuffed to have welcomed stars such as Rick Stein, Joanne Weir, Charmaine Solomon, Ian Parmenter, Elizabeth Chong, Margaret Fulton, Belinda Jeffrey, Maggie Beer, Stephanie Alexander, Gabriel Gate, Geoff Jansz, Kurma Dasa, Ian Hemphill, Diane Seed and Diane Holuigue, among others, to my home town of Canberra. 18/8/2013 01:56:34 pm
What a ripper mushroom treat.... Go the #powerofmushrooms...
Lizzy
18/8/2013 09:39:59 pm
Thank you! Indeed.... : )
Lizzy
18/8/2013 09:40:12 pm
Tandy, thanks so much : ) 19/8/2013 12:36:34 am
I do love my wok indeed! The big no no that I must confess to, is that I wash my wok afterwards. Apparently you're suppose to season it and wipe it clean? I just can't bring myself to do that! Both your steak and mushie recipes are fabulous, would love to tuck into either :)
Lizzy
19/8/2013 12:10:04 pm
Thanks Lisa... the best thing to do with a wok is to rinse it and then dry it with paper towelling... I always pop mine back onto the gas burner briefly after cooking and season it quickly with a light wipe over with oil. Worse thing for a wok is to rust. Thanks for stopping by and for your kind words : )
Lizzy
20/8/2013 08:47:48 pm
Hi Moya... it does actually.... so nice to have a wee little patch to grow a few goodies! Thanks for stopping by. 20/8/2013 09:42:23 pm
They're great tips on wok usage Lizzy! It's a great way to cook and keep all of the flavour and texture too :)
Lizzy
21/8/2013 12:31:03 pm
Absolutely, Lorraine. Thanks : )
Lizzy
21/8/2013 12:32:05 pm
Mushrooms are lovely with chicken and veal too, aren't they Jamie. Spinach is a great addition. And, yes, this is a low fat, healthy version... must admit I do love sour cream with stroganoff and mushies! : )
Lizzy
26/8/2013 08:36:43 pm
Azita, thank you kindly! : ) 22/8/2013 10:24:36 am
What delicious images!!
Lizzy
26/8/2013 08:37:05 pm
GG, thank you very much! I love mushrooms too! Liz, what great cooking tips for those of us who are more confident baking than cooking. Gosh, I used to eat simple yet delicious dishes like this and I had to come over for the recipe as soon as I saw it on Facebook. It looks perfect and delectable and I want to make this! Have to check to see if I have oyster sauce in the fridge and rice wine vinegar in the cupboard. Comments are closed.
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Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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