Skip to main content

Steak Stir-Fry with Mixed Mushrooms and Tomatoes

(0 reviews)
Steak Stir-Fry with Mixed Mushrooms and Tomatoes
  • Prep Time 35 min
  • Total Time 35 min
  • Servings 4
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

The stir-frying technique comes from Asian cooking, but the ingredients here have a definite Italian accent. A mix of porcini and cremini mushrooms complement the steak slices and piquant vinegar-tomato blend.

Ingredients

1/2
oz. (2/3 cup) dried porcini mushrooms
1 1/2
cups boiling water
1/4
cup beef broth
2
tablespoons balsamic or red wine vinegar
2
teaspoons cornstarch
2
tablespoons margarine or butter
1
lb. beef flank or boneless top sirloin steak, cut lengthwise into 2-inch-wide strips, thinly sliced
1/2
teaspoon salt
1/4
teaspoon coarse ground black pepper
1
(5 1/2-oz.) pkg. fresh cremini mushrooms, thinly sliced (2 cups)
4
Italian plum tomatoes, thinly sliced
1
tablespoon chopped fresh parsley

Directions

  • 1 In medium bowl, soak porcini mushrooms in boiling water for 20 minutes. Drain, reserving 1/4 cup liquid. Set mushrooms aside.
  • 2 In small bowl, combine reserved mushroom liquid, broth, vinegar and cornstarch; blend well. Set aside.
  • 3 Melt 1 tablespoon of the margarine in large skillet or wok over medium-high heat. Add beef strips, salt and pepper; cook and stir 2 to 3 minutes or until beef is browned. Remove from skillet; cover to keep warm.
  • 4 In same skillet, melt remaining 1 tablespoon margarine over medium heat. Add porcini and cremini mushrooms; cook and stir 3 minutes.
  • 5 Stir broth mixture until smooth; add to skillet. Cook and stir until sauce is thickened and bubbly. Add beef and tomatoes; cook and stir until thoroughly heated. Sprinkle with parsley.
Tips  

Stir-frying originated in China as a way to conserve scarce cooking fuel. By cutting food into small pieces, it cooks quickly. • Cut foods into uniformly sized pieces to ensure even cooking. • Drain canned ingredients thoroughly, patting them dry with paper towels if necessary, so food will not steam. • Get the wok or skillet extremely hot before adding food. • Add ingredients to the wok, a little at a time. Begin by adding the densest, longest-cooking ingredients to the center of the wok; let them cook for 1 minute, then stir them up the wok's sides and add the next batch directly to the middle. • Don't overcrowd the wok or skillet or the food will steam.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
240
(
Calories from Fat
130
)
Daily Value
Total Fat
14g
22%
(
Saturated Fat
5g
25%
)
Cholesterol
45mg
15%
Sodium
430mg
18%
Total Carbohydrate
9g
3%
(
Dietary Fiber
2g
8%
,
Sugars
1g
)
Protein
19g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
0%
0%
Iron
15%
15%
Exchanges:
1 Vegetable; 2 1/2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet