Ingredients

For the beef:

• 8 ounces flank steak, trimmed of excess fat and sinew
• 2 teaspoons peeled, minced fresh ginger
• 1 teaspoon soy sauce
• 1 teaspoon vegetable oil
• 3/4 teaspoon cornstarch
• 3/4 teaspoon Shaoxing wine or dry sherry
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

For the stir-fry:

• 2 tablespoons Shaoxing wine or dry sherry
• 2 tablespoons soy sauce
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon packed dark brown sugar
• 1 teaspoon rice vinegar
• 2 tablespoons vegetable oil
• 1 pound wild mushrooms (such as maitake, lobster, chanterelle, porcini, or shiitake), cleaned, ends trimmed, and sliced lengthwise through the stem into 1/2-inch-wide pieces
• Kosher salt
• Freshly ground black pepper
• 2 medium leeks, halved lengthwise, rinsed, and sliced crosswise into 1/2-inch pieces (white and pale green parts only)
• 2 medium celery stalks, sliced crosswise into 1/4-inch pieces
• 1 medium garlic clove, minced
• Steamed white rice or brown rice, for serving

Description

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