Beef and Mushroom Stir-Fry

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 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)
Directions

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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    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.
    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!
    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!
    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.
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    This recipe is featured in:

    Healthy International Recipes