Beef, Mushroom, and Broccoli Stir-Fry
with rice

Name: Beef, Mushroom, and Broccoli Stir-Fry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 inch Ginger, grated; 1 lb Flank or sirloin steak, sliced ((substitute chicken)); 1 Tbsp + 2 1/2 Tbsp Tamari ((Wheat-free soy sauce or just use soy sauce)); 2 tsp + 1 Tbsp Corn starch; 3 cloves Garlic, minced; 1/2 lb Mushrooms, brown or shitake, sliced; 3/4 lb Broccoli, chopped; 2 tsp Rice vinegar; 1 1/2 Tbsp Tomato paste; 1/2 cup Chicken stock; 1/2 cup Water; 2 Tbsp Cooking oil; 1/2 Lemon, juice of; to taste Hot sauce, like Sriracha (opt); 2 cups Rice (brown or white), uncooked

Active: 30 min Total: 30 min

Original

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.

Dependency

Curried Fried Rice

Proteins

Beef, non-ground

Cuisines

Asian - Chinese

Ingredients

Metric

Servings:

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

Prep

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)
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)
Garlic / Mushrooms / Broccoli - Prep as directed. (Can be done up to 3 days ahead)
Stir-fry sauce - Mix together second half of Tamari (or soy sauce), rice vinegar, tomato paste, chicken stock, and second half of corn starch.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

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).
Sprinkle with salt and add mushrooms. Stir-fry until mushrooms are mostly cooked through. Remove from pan and set aside.
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.
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!).

Reviews

Ratings

0 reviews