Beef and Mushroom Stir-Fry
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 300 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 41 milligrams
- Sodium
- 561 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 2 grams
- Protein
- 28 grams
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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: Calories 300; Fat 15 g (Saturated 3 g); Cholesterol 41 mg; Sodium 561 mg; Carbohydrate 13 g; Fiber 2 g; Protein 28 g