Ginger Beef and Mushroom Stir-Fry

  • Yield 4 servings

This Asian inspired beef stir-fry is a real family pleaser!

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. 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.
Tip: Partially freeze meat to enable cutting it very thin.

Recipe courtesy of the Mushroom Council’s Mushroom Channel
 

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