Serving: 4 servings
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- 1 pound Boneless sirloin steak, sliced 1/4 inch thick
- 1 tablespoon plus 2 teaspoons Cornstarch
- 1 tablespoon plus 2 teaspoons Balsamic vinegar
- 3 teaspoons Soy sauce
- 2 teaspoons Packed light brown sugar
- 3 tablespoons Extra-virgin olive oil
- 3 cloves Garlic, thinly sliced
- 1/2 small Red onion, cut into thin wedges
- 4 ounces Mixed mushrooms, sliced
- 1 bunch of Swiss chard, stems cut into 1/2-inch pieces, leaves shredded
- Kosher salt and freshly ground pepper
- Juice of 1/2 lemon
- Cooked rice for serving (optional)
Instructions
- Toss the beef with 1 tablespoon of cornstarch, vinegar, and 2 teaspoons of soy sauce in a medium bowl. In another bowl, stir the brown sugar, the remaining 2 teaspoons each of cornstarch and vinegar, the remaining 1 teaspoon of soy sauce, and 1/3 cup of water until dissolved.
- Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the beef and cook, occasionally stirring, until just cooked through, 2 to 3 minutes. Transfer to a bowl and wipe out the skillet.
- Heat the remaining 2 tablespoons of olive oil in the skillet over high heat. Add the garlic and red onion and stir-fry for 2 minutes. Add the mushrooms, chard stems, 1/4 teaspoon salt, and pepper to taste and stir-fry until the vegetables are just tender, 4 minutes. Add the chard leaves and stir-fry until wilted.
- Stir the brown sugar mixture and add to the skillet along with the beef, stirring, until thickened, 1 minute. Add the lemon juice and season with salt and pepper. Serve with rice.
Nutrition Facts
Calories: 300
Saturated Fat: 15g
Cholesterol: 41mg
Sodium: 561mg
Carbohydrate: 13g
Fiber: 2g
Protein: 28g
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 Mushroom Stir-Fry
Beef and mushroom stir-fry will last 3–4 days in the fridge when stored in an airtight container. You can reheat it either in the microwave or covered in a pan over medium heat.
If you want to keep leftovers longer, pop them into an airtight container and place them in the freezer. Your leftover stir fry will last in the freezer for 3–4 months.