Ginger Beef and Mushroom Stir-Fry
- Yield 4 servings
This Asian inspired beef stir-fry is a real family pleaser!
- 1/4 cup light soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon white sugar
- 2 teaspoons sesame oil
- 4 teaspoons corn starch
- 8 ounces well trimmed beef steak (sirloin tip or top sirloin)
- 1 cup whole grain brown rice
- 5 to 6 baby bok choy (about 14 oz)
- 1 tablespoon vegetable oil
- 1/4 cup julienned ginger root
- 3 large garlic cloves, minced
- 1/4 teaspoon hot red pepper flakes (optional)
- 2 medium carrots, thinly sliced
- 2 medium onions, sliced
- 8 ounces fresh white or crimini mushrooms, sliced
- 1/2 cup chicken broth or water
- 1/2 cup frozen corn niblets (optional)
- 1/2 cup blanched, halved, unsalted peanuts
- 1/2 cup chopped cilantro leaves or green onions
- In a small measuring cup mix soy sauce, vinegar, sugar, sesame oil, and cornstarch until smooth. Pour half into a medium bowl for marinade and reserve the other half until later. Slice the beef across the grain into very thin narrow slices; stir beef into marinade mixture and marinate at least 20 minutes. Meanwhile cook rice according to package directions. Separate stalks of bok choy and remove leaves set both aside.
- In a large nonstick skillet or wok heat 2 tsp oil until hot over medium- high heat; add ginger, garlic and pepper flakes and stir-fry 30 seconds or until fragrant but not browned. Remove beef from marinade with slotted spoon: add to hot skillet and stir-fry 2-3 minutes or until browned. Transfer all to a bowl.
- Add remaining 1 tsp oil to the skillet. Add bok choy stalks, carrots, onions and mushrooms; stir-fry 3 to 5 minutes; add broth and corn; cover and steam 2 to 3 minutes or until vegetables are crisp- tender. Stir in bok choy leaves and push vegetables to the side of skillet; pour reserved starch mixture and left over marinade into middle of skillet; bring to boil for 1 minute, stirring constantly until slightly thickened. Return the meat mixture with any accumulated juices and peanuts; toss just until hot. Serve over hot rice and garnish with cilantro or green onions.
Recipe courtesy of the Mushroom Council’s Mushroom Channel