Quick and Easy Dinner Recipes




Beef and Mushroom Stir-Fry Recipe

Beef and Mushroom Stir Fry

Beef and Mushroom Stir-Fry Recipe

Everyone loves a good stir-fry! This stir-fry gets its amazing flavor from the use of garlic and ginger. Every bite will pop in your mouth. This will definitely become a recipe you return to again and again when it's stir-fry night.

Eating meat is an important part of many families' diets. It provides lots of protein, ensuring that your family stays healthy. If you're watching your sodium, try going for low-sodium soy sauce instead of regular soy sauce. The flavor of the stir-fry may change slightly, but it shouldn't be a drastic change.

If you want to serve something with this stir-fry, try some rice. You can make whatever kind of rice you want, but we think fried rice will go great with this stir-fry if you have the time. Otherwise, plain white rice will do just fine. Dress the rice up with a sauce of your choosing for added flavor.

One way to make a week's dinners more efficient is to make a meal plan in advance. Meal plans help you stay organized, and ensure that you're never left wondering what to make for dinner. Each Sunday, sit down for however long you need and come up with dinners for each day of the upcoming week. Consider the events that you may have going on that week that could impact your ability to cook dinner. With careful planning, dinner doesn't have to be stressful!

Beef and Mushroom Stir-Fry


¾ pound flank steak
2 Tablespoons soy sauce
1 Tablespoon cornstarch
4 large carrots
½ pound small mushrooms
1 bunch scallions (about 6)
1/3 cup beef broth
3 drops hot pepper sauce
¼ teaspoon black pepper
2 Tablespoons vegetable oil
2 cloves garlic, minced
3 quarter-size slices (¼ inch thick) fresh ginger, unpeeled
3 Tablespoons chopped cilantro (optional)



1. Cut the steak into 2 inch wide strips. Then cut each strip across the grain into ¼ inch thick slices.

2. In a medium bowl, combine the steak with 1 tablespoon of the soy sauce and the cornstarch. Stir to coat steak and set aside.

3. Cut the carrots on the diagonal into ¼ inch thick slices. Cut the scallions into 2-inch lengths.

4. In a small bowl, combine the broth, remaining 1 tablespoon soy sauce, hot pepper sauce and black pepper.

5. In a large skillet or wok, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking.

6. Add scallions, garlic, and ginger. Stir fry for few seconds.

7. Add the carrots and mushrooms and stir-fry until the carrots are crisp-tender, 3 to 5 minutes.

8. Remove the vegetables to a plate and cover loosely; keep warm.

9. Add the remaining 1 tablespoon oil to the skillet and warm over medium-high heat.

10. Add the steak and the marinade in stir fry until steak is browned, but still slightly pink in the center, 2 to 3 minutes.

11. Return the vegetables to skillet. Stir the broth mixture, add it to the skillet and bring the liquid to a boil.

12. 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. Makes 4 servings.

To top