Beef Mushroom Stir-Fry

• servings: 4 servings
• active time: 20 minutes
• total time: 28 minutes

Ingredients

1 lb flank steak (or sirloin tip / tri-tip / hanger steak)

8 oz cremini mushrooms (or button mushrooms, chopped into quarters)

2 green onions (cut into 2-inch-long pieces)

1/2 large onion (julienned)

1 tbsp vegetable oil (or any neutral oil)

3 tbsp water (cold)

1 tbsp cornstarch

1 tsp regular soy sauce (or light soy sauce)

1/2 tsp baking soda

1 tbsp vegetable oil (or any neutral oil)

1/4 cup chicken stock (unsalted)

3 garlic cloves (minced)

1 ½ tbsp oyster sauce (or vegetarian stir-fry sauce)

1 tbsp dark soy sauce

1 tbsp Shaoxing wine (or dry sherry / chicken stock)

1/2 tbsp cornstarch

2 tsp white granulated sugar

2 tsp sesame oil (toasted kind)

Directions

Slice the beef on an angle against the grain into ¼-inch-thick strips. Transfer to a large bowl.

Toss the sliced beef with the marinade ingredients as listed above and let sit for 15-20 minutes.

In a small bowl, mix the sauce ingredients as listed above and set aside.

Heat vegetable oil in a large pan over medium heat. Sear the beef until cooked through and slightly browned at the edges, about 4-5 minutes. Remove and set aside.

Sauté onions and mushrooms until just softened, about 2 minutes. Add the sauce and simmer until slightly thickened, about 30 seconds.

Return the beef to the pan along with green onions. Toss to coat evenly, about 30 seconds. Remove from heat and serve immediately.

Nutrition

• Calories: 235 kcal
• Total Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Cholesterol: 68 mg
• Sodium: 745 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 27 g