Beef and Mushroom Stir-Fry

Total Time:
30 min
15 min
15 min

4 servings

  • 1 pound boneless sirloin steak, sliced 1/4 inch thick
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1 tablespoon plus 2 teaspoons balsamic vinegar
  • 3 teaspoons soy sauce
  • 2 teaspoons packed light brown sugar
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1/2 small red onion, cut into thin wedges
  • 4 ounces mixed mushrooms, sliced
  • 1 bunch Swiss chard, stems cut into 1/2-inch pieces, leaves shredded
  • Kosher salt and freshly ground pepper
  • Juice of 1/2 lemon
  • Cooked rice, for serving (optional)
  • Toss the beef with 1 tablespoon each cornstarch and vinegar and 2 teaspoons soy sauce in a medium bowl. In another bowl, stir the brown sugar, the remaining 2 teaspoons each cornstarch and vinegar, the remaining 1 teaspoon soy sauce, and 1/3 cup water until dissolved.

  • Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the beef and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a bowl and wipe out the skillet.

  • Heat the remaining 2 tablespoons olive oil in the skillet over high heat. Add the garlic and red onion and stir-fry 2 minutes. Add the mushrooms, chard stems, 1/4 teaspoon salt, and pepper to taste and stir-fry until the vegetables are just tender, 4 minutes. Add the chard leaves and stir-fry until wilted. Stir the brown sugar mixture and add to the skillet along with the beef, stirring, until thickened, 1 minute. Add the lemon juice and season with salt and pepper. Serve with rice.

  • Photograph by Andrew Purcell

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4.4 7
Excellent! Savory and tender beef. Doubled the sauce and mushrooms as recommended by other reviewers and added McCormick's Montreal Steak seasoning for an extra kick. Very delicious, quick and easy. Very true no need to go out for Chinese. Couldn't stop eating! item not reviewed by moderator and published
All around great.  Agree to more mushroom and sauce though.  Thought the lemon might change it for the worse but I was so wrong.  Mucho good flavor!!! Recipe is a keeper for this household!   item not reviewed by moderator and published
This recipe was wonderful. I didn't have Swiss Chard and eliminated most of the oil, but otherwise I followed it exactly. The only changes I would make in the future is doubling the amount of mushrooms and sauce. I think next time I would leave out the lemon juice as it seemed an odd ingredient but otherwise the flavors were awesome. item not reviewed by moderator and published
To my fiance and I, this recipe didn't taste as much like a stir fry as we would have liked. It also became bland after the first few bites and the only thing that retained flavor was the onions. It seemed like a skillet dish that they call stir fry because they added soy sauce... We wont be making it again. item not reviewed by moderator and published
As Rachel Ray would say, "Yum-O!" I may never order Chinese again. This was perfect and so healthy! The Swiss Chard added just enough bitterness to know I was getting some good greens in there. The mixed mushroom and tenderized onions blended perfectly with the succulent beef. And that sauce! Straight out of the Savory Lovers Handbook!! Made it with some Basmati rice and my mouth had a party! item not reviewed by moderator and published
I made this last night per the recipe, but add some crushed red pepper for some kick. I also cut the chard stems a little smaller than called for to make sure they cooked all the way through. My wife, 5 yr/old and 8 yr/old all cleaned their plates! Another ringing endorsement for the Food Network magazine. I will definitely make this again. Makes for good lunchtime leftovers too! item not reviewed by moderator and published
Thought I'd try this recipe since I'd just gotten some nice swiss chard at the farmer's market. It was pretty tasty and really easy. In the future I'd make a few small tweaks. I'd use less or maybe even no brown sugar, because I found it a little sweet, and I would add the chard stems sooner because I didn't really feel like they got cooked enough. I added some red pepper flakes to the marinade that went on the beef, and that gave it a nice kick. I think this would also be really tasty (and healthy! with tofu instead of beef. item not reviewed by moderator and published
Just an FYI - Stir Fry is a cooking technique not a type of food. It is commonly associated with Chinese food because it is a popular form of cooking that type of food...but anything can be stir fry. item not reviewed by moderator and published
I added McCormick's Montreal steak seasoning for an extra kick; it was excellent and very flavorful.  item not reviewed by moderator and published
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