Mushroom Thai Chili & Curry Ribeye Stir-fry

Serves 4 – 6 | One of my favorite stir fry recipes!

INGREDIENTS:

3 C thinly sliced and trimmed ribeye steak strips

¼ C soy sauce

¼ C + 3 T good olive oil, divided

2 T unsalted butter

½ t herbs de Provence seasoning

3 T maple syrup

3 C sliced baby bella mushrooms

2 small Thai or red chilis thinly sliced with seeds

1 medium leek thinly sliced on white part only up to where leaves begin

3 large cloves or garlic chopped

1 large shallot, sliced thin

2 tangerines peeled and sectioned

¼ C vegetable stock (if unsalted, taste at the end to see if you need more seasoning)

1 ½ t fresh thyme leaves

½ t good curry powder like Penzeys “Curry Now” blend

3 T mint leaves sliced thin (chiffonade)

1 1/2 t kosher salt + 1 t black pepper

Lime wedges to garnish

METHOD:

• Place sliced ribeye steak in a large bowl and add the soy sauce, maple syrup, ¼ C oil, and herbs de Provence. Let marinade for about 2 hours.
• Heat a large saucepan to very high. Add the 3 T oil and butter. When oil is shimmering, add the mushrooms and sauté until they begin to brown and reduce by two thirds. Reduce heat slightly and add the red chilis, leeks, garlic, shallot, and tangerine slices, and stir fry for about 3 minutes or so, until the shallots are soft. Deglaze with the vegetable stock. When reduced by half add the steak with the marinade. Then add the thyme leaves and the curry powder and stir and cook the meat for about a minute or two until browned. Add the mint and combine. Lower heat and let cook for about another 2-3 minutes. Add the salt and pepper. Taste and add more if needed.
• Serve over steamed white rice with lemon wedges to garnish and some of the sauce drizzled on top.