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Steak Diane Stir-Fry MICHAEL SYMON

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Pressed for time? This delicious Steak-Diane Stir Fry requires just 25 minutes!

1 1/2 pounds beef sirloin (sliced thinly against the grain into strips)
2 tablespoons olive oil
1 1/2 cups shiitake mushrooms (stems removed, thinly sliced)
1 1/2 cups cremini mushrooms (stems trimmed, thinly sliced)
2 shallots (peeled, sliced)
2 cloves garlic (peeled, grated)
1/2 cup brandy or cognac
1/2 cup beef stock
3 tablespoons unsalted butter
1 tablespoon Dijon mustard
1 1/2 tablespoons Worcestershire
1/4 cup parsley (finely chopped, to serve)
Kosher salt and freshly ground black pepper (to taste)

Place a wok or wide-bottomed Dutch oven over high heat.
Season the beef with salt and pepper. Add the olive oil to the Dutch oven followed by the beef in one even layer. Cook until deep golden and caramelized, about 8 minutes, then flip and move the meat to one side.
To the other side of the Dutch oven, add the mushrooms, and shallots. As the mushrooms start to brown, scoop the meat on top of the mushrooms. Cook until the mushrooms soften and brown and the shallots are translucent, about 2 minutes. Add the garlic during the last minute of cooking.
Remove the pan from the heat and add the brandy. Tilt over heat to ignite and allow the flame to extinguish. Stir in the stock, butter, Dijon, and Worcestershire. Season with salt and pepper. Stir in the parsley.
Tip: This stir-fry is a quick recipe for classic steak diane. If you don’t have a wok, use a pan that conducts a high heat like a Dutch oven or cast iron skillet.

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