Beef Mushroom Stir Fry Food

BEEF, MUSHROOM & GREENS STIR-FRY

Steps:

• Mix the sauces together and set aside. Heat a wok until smoking hot, add 1 tsp oil, then stir-fry the meat until browned all over. You may need to do this in 2 batches, adding a little more oil. Remove the meat, then wipe the wok clean.
• Add a little more oil. Stir-fry the ginger until golden, then add the spring greens and mushrooms. Cook for 3 mins, stirring often, then add the steak and soy sauce mixture. Cook for 3-4 more mins until the sauce has thickened a little and everything is warmed through. Serve over rice or noodles.

BEEF AND MUSHROOM STIR-FRY

Steps:

• Mix beef sirloin, crushed garlic, Worcestershire sauce, rice vinegar, grated peeled fresh ginger, and cornstarch in large bowl.
• Heat canola oil in 12-inch wok or skillet over high heat. Add sliced mushrooms and stir-fry 2 minutes or until browned. Add beef mixture and stir-fry 1 to 2 minutes or until almost dry. Stir in beef broth, green onions, and 1/2 teaspoon salt and cook, stirring, until sauce has thickened.
• Serve beef mixture over white rice, warmed, with lime wedges.

BEEF MUSHROOM STIR FRY

Steps:

• Prep Beef: Add the beef, baking soda, cornstarch and 2 tbsp of soy sauce to a bowl. Toss everything together and set aside.
• Combine Stir Fry Ingredients: Combine all the stir fry sauce ingredients together in a bowl and set aside.
• Cook: Heat the olive oil in a large skillet or wok over high heat. Add the beef and spread it out. Don't touch it for 2 minutes, allowing it to sear. Toss it around a bit, then add the garlic, onion, ginger and cook for 1 minute. Stir in the mushrooms and cook for an additional 2 minutes, just until they start to brown a bit. Pour the sauce over everything and toss until well combined.
• Garnish & Serve: Garnish with green onions and serve.

BEEF AND MUSHROOM STIR-FRY

Steps:

• Toss the beef with 1 tablespoon each cornstarch and vinegar and 2 teaspoons soy sauce in a medium bowl. In another bowl, stir the brown sugar, the remaining 2 teaspoons each cornstarch and vinegar, the remaining 1 teaspoon soy sauce, and 1/3 cup water until dissolved.
• Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the beef and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a bowl and wipe out the skillet.
• Heat the remaining 2 tablespoons olive oil in the skillet over high heat. Add the garlic and red onion and stir-fry 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.
• Per serving: Calories 300; Fat 15 g (Saturated 3 g); Cholesterol 41 mg; Sodium 561 mg; Carbohydrate 13 g; Fiber 2 g; Protein 28 g

MUSHROOM BEEF STIR FRY

Steps:

• In saucepan with a fitted lid, heat 1 tbsp of butter and fry rice for 1 minute to coat, add 3 cups of broth. Bring to boil and reduce heat to simmer. Cover and cook for 15 minutes, or until all the liquid has been absorbed. Fluff with fork and set side.
• In a small bowl, whisk together the remaining broth, soy sauce, sesame oil, brown sugar, rice vinegar, and cornstarch.
• Heat 1 tbsp oil in a large skillet over medium-high heat, cook the green beans, stirring often, until beginning to blister (3-4 minutes). Remove from pan and set aside. In the same pan add onions and sauté until translucent, add the ground beef and cook until browned, add the mushrooms, allspice, salt and pepper. Push beef mixture aside and add the red pepper to the skillet, sauté for 30 seconds, add green beans back in. Stir sauce and pour over the vegetables. Let sauce thicken for about 3 minutes, stirring often.
• In a separate small saucepan, heat 1 tbsp of butter with 1 tbsp oil on medium-low and add garlic, once garlic is fragrant and sizzling 1-2 minutes-be careful not to burn the garlic, add cilantro and continue frying for an additional minute. Pour mixture over skillet. Serve over rice with a wedge of lime.

BEEF AND MUSHROOM STIR FRY

Steps:

• 1. Mix the marinade ingredients together. Add the meat and let marinate at room temp for 1 hour or in fridge overnight.
• 2. In a wok or large skillet add the oil. Once it's hot add the garlic, shallots, and ginger. Stir fry 1 minute. Add the mushrooms and stir fry until the mushrooms give up there moisture and begin to brown. Add the red chili and stir fry 30 seconds. Add the beef and marinade and stir fry 3 minutes. Mix the beef stock and cornstarch together add to Wok and stir fry for 1 minute until thickened.
• 3. Garnish with cilantro

BEEF, MUSHROOM, AND BROCCOLI STIR-FRY

Steps:

• Cut steak with grain into 2-inch-wide pieces, then slice thinly across grain. Combine 3 tablespoons water, 2 tablespoons vegetable oil, 2 tablespoons soy sauce, and 2 teaspoons cornstarch in large bowl. Add steak and stir to coat. Refrigerate at least 30 minutes.
• Combine 6 tablespoons broth, remaining 2 tablespoons soy sauce, and 6 teaspoons cornstarch, wine, and next 3 ingredients in small bowl, stirring to dissolve cornstarch completely.
• Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add steak with marinade and stir-fry until no longer pink, about 2 minutes. Transfer to platter. Add 2 tablespoons vegetable oil to wok. Add ginger and stir until aromatic, about 30 seconds. Add broccoli and stir-fry 1 minute. Add 1 cup broth. Cover, reduce heat and simmer 2 1/2 minutes. Transfer broccoli to bowl. Add 1 tablespoon vegetable oil to wok. Add mushrooms; cook 2 minutes. Return steak and broccoli to wok. Stir sauce, add to wok and stir until sauce thickens, about 30 seconds. Transfer mixture to platter. Serve immediately with steamed rice.

BEEF & MUSHROOM TERIYAKI STIR FRY

Steps:

• Marinade: Combine soy sauce, water, sugar, onions, vinegar, garlic and ground ginger. Add beef to marinade cover and refrigerate for two hours or overnight.
• In skillet, heat oil and saute mushrooms for 3 minutes.
• Add cabbage and saute for 2 minutes.
• Add beef and marinade and stir fry for 5 minutes.
• Add bean sprouts and water chestnuts and stir fry 5 minutes or until meat is done.