Sichuan-Glazed Beef & Umami Mushrooms | Occo

A simple supper of beef and mushrooms transforms into a luxe meal with the aid of a hot Chinese-inspired spice blend and an umami-rich glaze.

The Sichuan-Glazed Beef & Umami Mushrooms recipe seasoning card by Chef Gregory Gourdet includes:

• Arrowroot Powder
• Sichuan Pepper
• Tien Tsin Chile
• Fennel Powder
• Star Anise Powder

Occo makes individually portioned, single-serving, spice pods sealed in airtight, recyclable aluminum containers.

Portion Size: Each pod typically contains a pre-measured half-teaspoon of spice.

Freshness: Airtight gas-barrier aluminum pods keep spices fresh indefinitely until opened

Recipe Idea:

• Beef: 1 lb of skirt steak, flank steak, or sirloin (thinly sliced across the grain).
• Mushrooms: 8–12 oz of sliced shiitake, cremini, or button mushrooms.
• Aromatics: 2 scallions (sliced, greens and whites separated), 3 garlic cloves (minced), and 1 tsp of fresh ginger (minced). 

• 3 tbsp Soy sauce 
• 1 tbsp Rice vinegar 
• 1 tbsp Honey or date paste 
• 1 tbsp Water or beef broth

1. Marinate & Prep: Toss your sliced beef in a bowl with half of the spice blend from your card. Let it sit for 10 minutes. 
2. Sear the Beef: Heat 1 tablespoon of high-heat oil in a large skillet or wok over high heat. Add the beef in a single layer and sear without moving for 1–2 minutes until browned. Flip, cook for 1 more minute, then transfer the beef to a plate.
3. Sauté the Umami Mushrooms: Lower the heat to medium-high, add a splash more oil, and throw in the mushrooms. Sauté until they release their water and turn deeply golden brown (about 4–5 minutes). 
4. Bloom the Spices: Add the scallion whites, garlic, ginger, and the remaining half of your spice blend to the pan. Stir constantly for 30–45 seconds until it smells incredibly fragrant.
5. Glaze and Finish: Turn the heat down to medium. Pour in your whisked glaze mixture along with the beef and its juices back into the skillet. Stir continuously for 1–2 minutes; the arrowroot powder will activate quickly, transforming the liquid into a thick, glossy glaze that coats everything.
6. Garnish: Remove from the heat and top with the scallion greens. Serve immediately over steamed jasmine rice