Steak Stir-Fry With Mixed Mushrooms-Tomatoes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Tasty stir-fry. Adapted from Pillsbury's Stir Fries Cookbook. If NOT using low-sodium beef broth, omit salt. Ingredients:
2/3 cup dried porcini mushrooms |
1 1/2 cups boiling water |
1/4 cup beef broth |
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar |
2 teaspoons cornstarch |
2 tablespoons butter |
1 lb beef flank steak or 1 lb boneless beef top sirloin steak, cut lengthwise itno 2-inch wide strips, thinly sliced |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 (5 1/2 ounce) package sliced mushrooms (2 cups) |
4 roma tomatoes, thinly sliced |
1 tablespoon fresh parsley, chopped |
Directions:
1. In medium bowl, soak porcini mushrooms in boiling water for 20 minutes.
2. Drain, reserving 1/4 cup liquid.
3. Set mushrooms aside.
4. In jar, combine reserved mushroom liquid, broth, vinegar, and cornstarch; blend well.
5. Set aside.
6. Melt 1 tablespoons butter in large heavy skillet or Wok over medium-high heat.
7. Add beef strips, salt*if using* and pepper; cook and stir 2-3 minutes or until beef is browned.
8. Remove from skillet; cover to keep warm.
9. In same skillet, melt remaining butter over medium heat. Add porcini and sliced mushrooms; saute for about 3 minutes.
10. Shake broth mixture; then stir into the skillet; stir until smooth.
11. Cook, stirring, until thickened. Watch carefully!
12. Add beef and tomatoes; cook and stir to thoroughly heat.
13. Sprinkle with parsley when served.
14. Serve over rice, mashed potatoes or just in a pasta bowl.
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