Szechuan Steak and Mushroom Stir-Fry
Recipe: #9131
April 19, 2013
Categories: Sauce, Steak, Sirloin Steak, Mushrooms, Chinese, Fathers Day, Game/Sports Day, Mothers Day Sunday Dinner, Wok/Stir-Fry, High Protein, Marinades and Brines, Spicy, Beef Dinner, more
"Spicy and delicious, perfect for fall and the harvest of mushrooms."
Original is 4 servings
Ingredients
-
-
-
-
-
- STEAK MARINADE
-
-
-
-
-
-
-
-
- STIR-FRY SAUCE
-
-
-
-
-
-
Nutritional
- Serving Size: 1 (278.1 g)
- Calories 391
- Total Fat - 22.4 g
- Saturated Fat - 3.5 g
- Cholesterol - 2 mg
- Sodium - 1715.3 mg
- Total Carbohydrate - 44.7 g
- Dietary Fiber - 6 g
- Sugars - 17.3 g
- Protein - 4.2 g
- Calcium - 163 mg
- Iron - 2.6 mg
- Vitamin C - 19.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
While beef is still partially frozen, trim away excess fat and slice thinly.
Step 2
2
Step 3
Whisk together marinade and pour over beef in a ziplock bag; refrigerate several hours or overnight.
Step 4
Whisk together sauce in a small bowl and keep nearby.
Step 5
Heat oil in a wok over high heat, stir-fry beef with marinade, mushrooms and onions until cooked through.
Step 6
Add sauce to wok, and cook, stirring, until sauce thickens.
Step 7
Serve stir-fry with steamed rice if desired.
Tips
No special items needed.
0 Reviews
You'll Also Love
