Photo: Beef and Mushroom Stir-Fry Recipe
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.
Per serving (does not include rice): Calories:300 ;Total Fat: 15 grams; Saturated Fat: 3 grams; Protein: 28 grams; Total carbohydrates: 13 grams; Sugar: 0 grams; Fiber: 2 grams; Cholesterol: 41 milligrams; Sodium: 561 milligrams
Photograph by Andrew Purcell
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By kstrange
Chicago, IL
on January 27, 2013
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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.
By Chasing_Savory
Richmond, VA
on August 21, 2012
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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!
By newheart98
on August 15, 2012
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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!
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