Servings: 5 -6 servings
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Ingredients
- 1/2 cup Chicken broth
- 2 tablespoons Soy sauce
- 1 teaspoon Cornstarch
- 1/2 teaspoon Ground ginger
- 1 pound Sliced beef
- 1 1/2 teaspoons Sesame oil
- 1 tablespoon Canola oil
- 2 cloves Minced garlic
- 1 Leek sliced (white and pale green parts only)
- 8 ounces Baby bella mushrooms
- 1/2 red Onion sliced
- Steamed jasmine rice for serving
Instructions
- Whisk together chicken broth, soy sauce, ground ginger, and cornstarch in a small bowl.
- In another bowl, toss the beef with the sesame oil.
- In a large skillet, heat the canola oil. Add the beef and stir-fry over high heat until cooked and slightly charred. (about 5 minutes)
- Add the garlic and cook for 30 seconds.
- Add the rest of the vegetables and stir fry until tender and lightly browned. (about 5-6 minutes)
- Stir in the sauce and scrape the bottom of the pan for bits stuck to the bottom. The sauce will thicken. (after about a minute)
- Serve right away over rice.
Nutrition Facts
Calories: 290 kcal
Total Fat: 16g
Saturated Fat: 3g
Cholesterol: 34mg
Sodium: 489mg
Total Carbohydrate: 23g
Dietary Fiber: 3g
Total Sugars: 2g
Protein: 15g
Vitamin C: 5mg
Calcium: 70mg
Iron: 2mg
Potassium: 364mg
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Beef and Leek Stir-fry
For freezing, store in an airtight container for up to 3 months. You can reheat your stir fry in the microwave or over medium-low heat in a skillet on the stovetop. If you reheat on the stove, you must closely monitor it. Add a splash of water or beef broth if it starts to dry.