Tuesday, August 21, 2012

Beef and Mushroom Stir Fry

I got this recipe from my friend Nicole. She made this over the weekend and said how much her and her husband loved it. I was looking for recipes that would be easy to make this week and wouldn't make way too much for one person. When she told me about this one I put the ingredients on my grocery list for this week.

I get a little apprehensive about recipes that call for thinly sliced beef. I have a habit of over cooking steak that is that thin and it ends up tasting like shoe leather. So I usually just avoid making stir fried beef altogether. But I am determined to make a good beef stir fry. When I made this the steak came out perfect and juicy, yea for me! The original recipe called for swiss chard. I decided to switch that out for baby bok choy instead and I thought it came out really well. The only thing I would change if I make this recipe again would be to cut out the lemon juice. I think there is enough acid with the balsamic vinegar that it does not need lemon juice as well. I think I will definitely try more recipes for beef stir fry.

Beef and Mushroom Stir-Fry
Adapted from Food Network Magazine

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
1/3 cup water
1 1/2 teaspoons minced garlic
1 package sliced mushrooms
2 baby bok choy, sliced
Salt
Pepper
2 tablespoons lemon juice
Brown rice

Cook rice according to package directions.

In a small bowl mix 1 tablespoon cornstarch, 1 tablespoon vinegar and 2 teaspoons soy sauce. Once mixed add sliced beef and stir to coat.

In another small bowl whisk together brown sugar, 2 teaspoons cornstarch, 2 teaspoons vinegar, 1 teaspoon soy sauce and 1/3 cup water. Set aside.

Heat 1 tablespoon olive oil in a large skillet. Add the beef and cook 2-3 minutes until done. Transfer to a bowl and wipe out the skillet.

Heat remaining olive oil in skillet. Add the garlic, mushrooms and bok choy. Cook for 5-6 minutes or until vegetables are tender. Add the brown sugar mixture and beef, stir until thickened. Season with salt, pepper and lemon juice.

Serve over rice.

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This recipe is linked on: Show Me What You Got TuesdaysSlightly Indulgent TuesdaysTasteful TuesdaysTotally Tasty TuesdaysTrick or Treat TuesdaysTempt My Tummy TuesdayMom's Test Kitchen Monday's




3 comments:

  1. The classic Beef and Mushroom Stir Fry recipe is a very easy one to make! This famous classic is even better when made at home. What interests me more is that this mushroom recipe has a lot less fat and fewer calories compared to other beef dishes.

    Mack Shepperson

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  2. Very adorable dish! I will recommend this to my wife to use this recipe for our dinner later. Anyway, Are you looking for more recipes for stir fry? Check it Here.

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