Ginger Beef and Mushroom Stir-Fry

Recipe courtesy of Mushrooms Canada and mushrooms.ca

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Yield: 4 servings

Preparation Time: 50 minutes (30 for prep, 20 for marinating)

Cooking Time: 10 minutes

Ingredients

¼ cup              light soy sauce
2 tbsp              rice wine vinegar
1 tbsp              white sugar
2 tsp                sesame oil
4 tsp                corn starch
8 oz                 well trimmed beef steak (sirloin tip or top sirloin)
1 cup               whole grain brown rice
5-6                   baby bok choy (about 14 oz)
1 tbsp              vegetable oil
¼ cup              julienned gingerroot
3                      large cloves garlic, minced
¼ tsp               hot red pepper flakes (optional)
2                      medium carrots, thinly slice
2                      medium onions, sliced
8 oz                 fresh white or crimini mushrooms, sliced
½ cup              chicken broth or water
½ cup              frozen corn niblets (optional)
½ cup              blanched, halved, unsalted peanuts
½ cup              chopped cilantro leaves or green onions

Directions

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. 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. Separate stalks of bok choy and remove leaves set both aside.

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. 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.

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.  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.  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.

Tip: Partially freeze meat to enable cutting it very thin.

Variations:

·         Substitute chicken for beef if desired.

·         Substitute broccoli for bok choy.

·         Substitute small shiitake caps for half of the sliced mushrooms.

·         Substitute raw cashews for peanuts.

NUTRITION FACTS per serving