Beef and Mushroom Stir-Fry (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
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. Photograph by Andrew Purcell
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