Sunday, November 2, 2014

Portabella Mushroom and Steak Stir Fry

Enjoy this flavorful and simple meal that anyone can make and everyone will enjoy—This is the perfect dinner if you're in a rush also great for saving as leftovers for next week. An all-around hearty dinner with little effort!


¾ pound flank steak
2 Tablespoons soy sauce
1 Tablespoon cornstarch
4 large carrots
1 pound small portabella mushrooms
3/4 pound snowpeas
1 bunch scallions (about 6)1/3 cup beef broth
3 drops hot pepper sauce¼ teaspoon black pepper
2 Tablespoons vegetable oil
2 cloves garlic, minced
3 quarter-size slices thin fresh ginger, unpeeled
3 Tablespoons chopped cilantro (optional)


Cut the steak into 2 inch thin strips. Then cut each strip across the grain into thin slices.
In a medium bowl, combine the steak with 1 Tablespoon of the soy sauce and the cornstarch. Stir to coat steak and set aside
Cut the carrots on the diagonal into thin slices. 
Cut the scallions into 2-inch lengths.
In a small bowl, combine the broth, remaining 1 Tablespoon soy sauce, hot pepper sauce and black pepper.
In a large skillet or wok, warm 1 Tablespoon of the oil over medium-high heat until hot but not smoking.
Add scallions, garlic, and ginger. Stir fry for few seconds.
Add the carrots and mushrooms and stir-fry until the carrots are crisp-tender, 3 to 5 minutes.
Remove the vegetables to a plate and cover loosely keep warm.
Add the remaining 1 Tablespoon oil to the skillet and warm over medium-high heat.
Add the steak and the marinade in stir fry until steak is browned, but still slightly pink in the center, 2 to 3 minutes.
Return the vegetables to skillet. Stir the broth mixture, add it to the skillet and bring the liquid to a boil.
Cook, stirring constantly, until vegetables are tender and the beef is cooked through, 2 to 3 minutes longer. Stir in the cilantro, if using, and serve hot. 

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