Beef and Mushroom Stir-Fry

  4.4 – 16 reviews  • Beef
Level: Easy
Total: 30 min
Prep: 15 min
Cook: 15 min
Yield: 4 servings

Ingredients

  1. 1 pound boneless sirloin steak, sliced 1/4 inch thick
  2. 1 tablespoon plus 2 teaspoons cornstarch
  3. 1 tablespoon plus 2 teaspoons balsamic vinegar
  4. 3 teaspoons soy sauce
  5. 2 teaspoons packed light brown sugar
  6. 3 tablespoons extra-virgin olive oil
  7. 3 cloves garlic, thinly sliced
  8. 1/2 small red onion, cut into thin wedges
  9. 4 ounces mixed mushrooms, sliced
  10. 1 bunch Swiss chard, stems cut into 1/2-inch pieces, leaves shredded
  11. Kosher salt and freshly ground pepper
  12. Juice of 1/2 lemon
  13. Cooked rice, for serving (optional)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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

Nutrition Facts

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

Reviews

Olivia Murray
Would not recommend this recipe.  Not one family member enjoyed it, which is a rare occasion in our house.
Angela Chapman
Had tonight. Was great even with changes. I use leftover beef otherwise follow recipe. Keeping on my account for any leftover. Chicken or pork will work just as well. Maybe not lamb.
James Oliver
This is a keeper. I prepared as written and did not find that I needed more sauce. This will definitely go into the fast dinner rotation.
Douglas Garcia
Loved it, did not clean out the wok… did make additional sauce, delicious.
Brandon Molina
I loved it! Made mine with liver instead of steak, and oat flour instead of corn starch and surprisingly it taste amazing!
Rhonda Mcdaniel
I turned this into an Asian based stew, instead of a stir fry! Instead of adding more soy sauce, I added chicken stock, I did not add corn starch. I added some dry sherry, which is often used if the cook doesn’t have Chinese wine! It was pronounced excellent! I used stewing beef instead of steak!
Joseph Solis
Shuffle dish made it for dinner tonight love love love love love it
Brian Smith
Very tasttt
Ann Gross
Absolutely love this recipe. My husband goes crazy for it. Definitely double up on the sauce but don’t go overboard. I also don’t clean the skillet out entirely and the mushrooms and chard cook in that delicious juice and I add some dry white cooking wine. Yum! I always make enough so we have some for lunch the next day.
Mark Campbell
Very tasty.  Should have doubled the sauce though.  I also cooked the mushrooms first, then set aside because I like my mushrooms well done.

 

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