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Beef, Mushroom, and Broccoli Stir-Fry
with rice

Active: 30 min Total: 30 min
Simple stir-fries always make a great weeknight dinner, and this one adds another level of umami with mushrooms added to traditional beef (or tempeh) and broccoli. Since it's our gluten-free education week, we're letting you know that soy sauce typically contains wheat. If you're looking to eat less wheat, consider adding Tamari to your pantry as a soy sauce substitute. We're serving this up with rice, and you'll be making enough for tomorrow's fragrant fried rice.


Beef, Mushroom, and Broccoli Stir-Fry:
  • Ginger - 1/2 inch , grated
  • Flank or sirloin steak - 1 lb , sliced ((substitute chicken))
  • Tamari - 1 Tbsp + 2 1/2 Tbsp ((Wheat-free soy sauce or just use soy sauce))
  • Corn starch - 2 tsp + 1 Tbsp
  • Garlic - 3 cloves , minced
  • Mushrooms, brown or shitake - 1/2 lb , sliced
  • Broccoli - 3/4 lb , chopped
  • Rice vinegar - 2 tsp
  • Tomato paste - 1 1/2 Tbsp
  • Chicken stock - 1/2 cup
  • Water - 1/2 cup
  • Cooking oil - 2 Tbsp
  • Lemon - 1/2 , juice of
  • Hot sauce, like Sriracha (opt) - to taste
Rice (with fried rice leftovers):
  • Rice (brown or white) - 2 cups , uncooked


  1. Rice - {This makes enough for tomorrow's dinner too} For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Marinate beef - Grate ginger. Slice beef against the grain into 1/4" (0.6 cm) thick slices. Mix with first half of the Tamari (or soy sauce), first half of corn starch, and ginger for at least 10 minutes. (Can be done up to 1 day ahead)
  3. Garlic / Mushrooms / Broccoli - Prep as directed. (Can be done up to 3 days ahead)
  4. Stir-fry sauce - Mix together second half of Tamari (or soy sauce), rice vinegar, tomato paste, chicken stock, and second half of corn starch.

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  1. Heat a wok over medium-high heat. Add broccoli with water and stir-fry until water is all absorbed (the water helps the broccoli cook faster and also cook without burning).
  2. Sprinkle with salt and add mushrooms. Stir-fry until mushrooms are mostly cooked through. Remove from pan and set aside.
  3. Return wok to high heat. Add cooking oil and then beef to heated oil. Spread beef out into one layer if possible. Cook for 1 minute and then return broccoli and mushrooms with garlic back into the pan.
  4. Push all ingredients to the side, forming a donut in the middle of the wok. Give sauce a stir and then pour it into the hole. Let it sit until you see it darken in color and start to bubble a lot. When that happens, toss everything through. Finish with a squeeze of lemon juice and then season to taste with salt and pepper. Feel free to add a kick of hot sauce too. Enjoy over rice (but remember to save some for tomorrow night!).



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