2 lbs top round, sliced thin
1 lb. large shrimp, peeled and deveined
1 Tb soy sauce
2 Tb sesame oil or vegetable oil, divided
2 Tb stir fry oil or vegetable oil
Assorted fresh vegetables (tonight: asparagus, peppers, onions, vegetable stir fry mix, and snow pea pods were used)
1 package dried porcini mushrooms or fresh shiitake mushrooms
1 15oz can baby corns
1 8oz can bean sprouts
2 tsp sesame seeds, divided
1 Tb and 1 tsp Thai fish sauce, separated
1-1/2 cups Basmati rice, prepared according to package instructions

Combine 2 Tb sesame oil, 1 Tb soy sauce and 1 Tb fish sauce in a small bowl.

Add beef to bowl and mix well. Top with 1 Tb sesame seeds. Blend well and marinate in refrigerator at least one hour.

Place shrimp in a bowl and drizzle with fish sauce (approximately 1 tsp). Let sit in refrigerator about 1 hour while steak marinates. Stir both halfway through marinating.

Heat 1 Tb sesame oil and 2 Tb stir fry oil in skillet. Add marinated beef and marinade to skillet. Sauté until slightly browned.

Add mushrooms. Blend with juices in skillet.

Add all raw vegetables to skillet. Simmer and add any water if necessary. Drizzle other Tb of sesame oil and tsp of fish sauce over all. Simmer until vegetables are soft, stirring occasionally.

Prepare Basmati rice.

Open can of bean sprouts and baby corns. Drain. Add to skillet and mix well.

Add shrimp and continue cooking or until shrimp turn pink and curl up. Turn off heat and remove from burner.

Serve over rice and garnish with sesame seeds and/or other spices. Tonight, I used black lava sea salt, thyme and sesame seeds.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet