Beef And Mushroom Stir Fry Recipe

Summary

Difficulty LevelEasyCuisine
Main IngredientInterest Group

Ingredients

 Flank steak3/4 pound
 2 tablespoons reduced-sodium or regular soy sauce
 Cornstarch1 Tablespoon
 Carrots4 Large
 1/2 pound small mushrooms
 Scallions1 Bunch (100gm)
 Beef broth1/3 Cup (16 tbs)
 Hot pepper sauce3 Drop
 Black pepper1/4 Teaspoon
 Vegetable oil2 Tablespoon
 2 cloves garlic, minced or crushed through a press
 3 quarter-size slices (1/4 inch thick) fresh ginger, unpeeled
 Cilantro3 Tablespoon, chopped

Directions

1 Cut the steak with the grain into 2-inch-wide strips. Then cut each strip across the grain into 1/4 inch-thick slices.
2 In a medium bowl, combine the steak with 1 tablespoon of the soy sauce and the cornstarch. Stir to coat the steak and set aside.
3 Cut the carrots on the diagonal into 1/4 inch-thick slices (if desired, use a french-fry cutter to give the carrots a ripple design). If the mushrooms are small, leave them whole; otherwise, halve them. Cut the scallions into 2-inch lengths.
4 In a small bowl, combine the broth, remaining 1 tablespoon soy sauce, the hot pepper sauce and black pepper.
5 In a large skillet or wok, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the scallions, garlic and ginger. Stir-fry for a few seconds. Add the carrots and mushrooms and stir-fry until the carrots are crisp-tender, 3 to 5 minutes. Remove the vegetables to a plate and cover loosely to keep warm.
6 Add the remaining 1 tablespoon oil to the skillet and warm over medium-high heat until hot but not smoking. Add the steak and the marinade and stir-fry until the steak is browned but still slightly pink in the center, 2 to 3 minutes.
7 Return the vegetables to the skillet. Stir the broth mixture, add it to the skillet and bring the liquid to a boil. Cook, stirring constantly, until the vegetables are tender and the beef is cooked through, 2 to 3 minutes longer.
8 Stir in the cilantro (if using)
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