Beef and Mushroom Stir-Fry

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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.

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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!

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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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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.