Name: Ginger Beef and Mushroom Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/4 cu light soy sauce; 2 tbsp rice wine vinegar; 1 tbs white sugar; 2 tsp sesame oil; 4 tsp corn starch; 8 oz well trimmed beef steak; 1 cup whole grain brown rice; 5-6 baby bok choy (about 14 oz); 1 tbsp vegetable oil; 1/4 cup julienned gingerro; large cloves garlic (minced); 1/4 tsp hot red pepper flakes (optional); medium carrots (thinly slice); 2 medium onions (sliced); 8 oz fresh white or crimini mushrooms (sliced); 1/2 cup chicken broth or water; 1/2 cup frozen corn niblets (optional); 1/2 cup blanched (halved, unsalted peanuts); 1/2 cup chopped cilantro leaves or green onions

Ginger Beef and Mushroom Stir-Fry

Prep Time 15

Cook Time 15

Total Time 30

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Servings

Ingredients

1/4 cu light soy sauce
2 tbsp rice wine vinegar
1 tbs white sugar
2 tsp sesame oil
4 tsp corn starch
8 oz well trimmed beef steak
1 cup whole grain brown rice
5-6 baby bok choy about 14 oz
1 tbsp vegetable oil
1/4 cup julienned gingerro
large cloves garlic minced
1/4 tsp hot red pepper flakes optional
medium carrots thinly slice
2 medium onions sliced
8 oz fresh white or crimini mushrooms sliced
1/2 cup chicken broth or water
1/2 cup frozen corn niblets optional
1/2 cup blanched halved, unsalted peanuts
1/2 cup chopped cilantro leaves or green onions

Instructions

Preparation

1 In a small measuring cup mix soy sauce, vinegar, sugar, sesame oil, and cornstarch until smooth. Pour half into a medium bowl for marinade and reserve the other half until later. 2 Slice the beef across the grain into very thin narrow slices; stir beef into marinade mixture and marinate at least 20 minutes. Meanwhile cook rice according to package directions.3 Separate stalks of bok choy and remove leaves set both aside.4 In a large non-stick skillet or wok heat 2 tsp oil until hot over medium- high heat; add ginger, garlic and pepper flakes and stir-fry 30 seconds or until fragrant but not browned.5 Remove beef from marinade with slotted spoon: add to hot skillet and stir-fry 2-3 minutes or until browned. Transfer all to a bowl.6 Add remaining 1 tsp oil to the skillet. Add bok choy stalks, carrots, onions and mushrooms; stir-fry 3-5 minutes; add broth and corn; cover and steam 2-3 minutes or until vegetables are crisp- tender. 7 Stir in bok choy leaves and push vegetables to the side of skillet; pour reserved starch mixture and left over marinade into middle of skillet; bring to boil for 1 minute, stirring constantly until slightly thickened. 8 Return the meat mixture with any accumulated juices and peanuts; toss just until hot. Serve over hot rice and garnish with cilantro or green onions.
Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com