| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
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)
Instructions
- 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
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
Would not recommend this recipe. Not one family member enjoyed it, which is a rare occasion in our house.
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.
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.
Loved it, did not clean out the wok… did make additional sauce, delicious.
I loved it! Made mine with liver instead of steak, and oat flour instead of corn starch and surprisingly it taste amazing!
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!
Shuffle dish made it for dinner tonight love love love love love it
Very tasttt
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.
Very tasty. Should have doubled the sauce though. I also cooked the mushrooms first, then set aside because I like my mushrooms well done.