You are here: Home » Recipes » Ginger Soy Sirloin Tip Stir-Fry with Mushrooms Ginger Soy Sirloin Tip Stir-Fry with Mushrooms Recipe by Our Cookbook Collection Yield 4 servings Author of cookbook Poor Girl Gourmet, Amy McCoy's budget friendly alternative to take out PrintEmail Estimated cost for four: $14.58. The sirloin tips cost $7.99 per pound. The total ginger used in this dish will cost you around 12¢. You’re looking for a piece of ginger that is about a 1-inch cube, knowing, of course, that ginger makes for a very misshapen cube, being a root and all. The garlic for the entire dish is 10¢, and the crushed red pepper total is 6¢. The soy sauce total for the dish is ½ cup at just about 11¢ per tablespoon; the 8 tablespoons that make up ½ cup cost us 88¢. The olive oil is 36¢, the sesame oil costs $4.19 for 10 tablespoons, we’re using one, so that’s 42¢. The leek should cost no more than $1.00, and the mushrooms cost $1.99 for 10 ounces. The pasta really is 99¢ pasta, as I use the regular old Whole Foods 365 Everyday Value linguine rather than the fancier Whole Pantry linguine that costs $1.99 per pound. Sesame seeds cost $5.49 for a container holding 8 tablespoons, so that adds 67¢ to the tally. Ingredients Marinated Sirloin:1 pound sirloin tips, sliced crosswise into 1/4 inch thick strips1/4 cup low-sodium or reduced-sodium soy sauce1 1/2 teaspoons freshly grated ginger1/8 teaspoon crushed red pepper flakes1 clove garlic, crushedNoodles and Stir Fry:1 tablespoon sesame seeds1 pound linguine3 tablespoons extra virgin olive oil1 1/2 teaspoons freshly grated ginger1/8 teaspoon crushed red pepper flakes1 clove garlic finely chopped 1 medium leek, white and light green parts only, cleaned1 package (10-ounces) white mushrooms, rinsed, trimmed, sliced 1/4 inch thick1/4 cup low-sodium or reduced-sodium soy sauce, divided1 tablespoon toasted sesame oil Kosher salt Freshly ground black pepper Instructions Combine the sirloin tips, soy sauce, ginger, crushed red pepper flakes, and garlic in an airtight container or 1-gallon-capacity plastic food storage bag. Marinate in the refrigerator for 1 hour and up to 24 hours. Toast the sesame seeds in a small saucepan or sauté pan over medium heat until they are lightly browned, 1 to 2 minutes. Remove the pan from the heat, transfer the sesame seeds to a bowl, and set them aside. Cook the linguine in a large pot of boiling, salted water according to the manufacturer’s directions, overcooking it by 1 to 2 minutes. Whereas I love the texture of cooked yet slightly firm—the famous al dente—pasta in Italian dishes, it turns out that slightly overcooking regular old 99¢ pasta replicates the texture of noodles used in Chinese takeout. Now you know. While the pasta cooks, heat the olive oil in a large sauté pan over medium heat. Add the ginger, crushed red pepper flakes, and garlic, and cook for 1 minute. Remove the sirloin from the marinade, discard the remaining marinade, then add the sirloin, leek, mushrooms, and 2 tablespoons of the soy sauce to the pan, and sauté until the mushrooms are softened and the meat is cooked through, 10 to 12 minutes. Drain the pasta and toss it with the remaining 2 tablespoons of soy sauce and the toasted sesame oil. Place one-quarter of the noodles on each of four plates. Top with one-quarter of the sirloin-mushroom mixture, drizzling the pan sauce onto each plate. Sprinkle one-quarter of the toasted sesame seeds over the whole lot, and serve it forth, asking your family to guess where you ordered from—unless, of course, they saw you in the kitchen. In that case, the guessing game will be a tremendous failure. Variation: This treatment would also work well with chicken, substituting teriyaki sauce for the soy and 1 pound of broccoli for the mushrooms. Likewise, mixed vegetables and tofu would also be a satisfying variation on this dish. Just like that—three make-at-home takeout options, there you have ’em. Reprinted with permission from Amy McCoy’s Poor Girl Gourmet: Eating In Style on A Bare-Bones Budget (Andrews McMeel Publishing, 2010). See more recipes and tips on Amy’s blog.