Beef with Broccoli, Bell Pepper, and Mushrooms

Beef with Broccoli, Bell Pepper, and Mushrooms

Ingredients

  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp dry sherry
  • 2 tsp cornstarch
  • 1 tsp sugar
  • 3/4 lb flank steak, halved lengthwise, sliced against the grain 1/4″ thick
  • 1 tbsp + 1 tsp canola oil
  • 4 C broccoli florets
  • 1 red bell pepper, sliced in 1/4″ strips
  • 6 oz shiitake mushrooms, stemmed, caps sliced
  • 3 scallions, chopped (white and green parts separate)
  • 1 tbsp minced fresh ginger
  • 1 tbsp minced fresh garlic
  • 1/4 tsp crushed red-pepper flakes
  • 1 recipe Classic stir-fry sauce
  • Directions

    1.
    Combine soy sauce, sherry, cornstarch, and sugar in medium bowl. stir in beef and set aside for about 15 minutes.
    2.
    Heat large nonstick skillet or wok over medium-high heat. Add 1 teaspoon of the oil. swirl to coat. Add half the beef in a single layer and leave until seared, about 1 minute. Stir-fry beef until no longer pink, about 1 minute. Remove. Add 1 teaspoon oil and repeat with remaining beef.
    3.
    Add remaining 2 teaspoons oil to pan. Add broccoli, bell pepper, and mushrooms. Stir-fry 2 minutes. Make a well in center and add white part of scallions, ginger, garlic, and pepper flakes. Stir-fry with vegetables 1 minute. Add 1/4 cup water and cover pan until broccoli is just done, 3 minutes. If cooking in a wok, use a large lid, setting it right down into the wok, if necessary, to cover and steam vegetables.
    4.
    Return beef to pan and add stir-fry sauce. Cook until sauce thickens slightly, 1 to 2 minutes. Sprinkle with scallion greens and serve.
    Credit: Recipe from Prevention magazine.
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