Broccoli, Mushroom & Beef Stir-Fry
Easy Brown Rice
Ingredients
- Sauce:
- ¼ cup gochujang (Korean hot pepper paste)
- 2 Tbsp lemon juice
- 1 Tbsp grated fresh ginger
- 1 Tbsp soy sauce
- 1 Tbsp dry sherry
- 1 Tbsp toasted sesame oil
- 2 tsp sugar
- Stir-Fry:
- 3 Tbsp peanut oil or canola oil, divided
- 1 lb flank steak, trimmed
- 4 cups (1-inch) broccoli florets
- 1 bunch scallions, trimmed and cut into 1-inch pieces
- 3 cloves garlic, minced
- 4 cups sliced mushrooms
Instructions
- To prepare sauce: Combine gochujang, lemon juice, ginger, soy sauce, sherry, sesame oil and sugar in a small bowl. Place near the stove.
- To prepare stir-fry: Heat a 14-inch flat-bottom carbon-steel wok over high heat. (You'll know it's hot enough when a bead of water vaporizes within 1 to 2 seconds of contact.) Add 1 Tbsp oil and swirl to coat.
- Add steak and stir-fry until just cooked, 2 to 4 minutes. Transfer to a large plate.
- Swirl in another 1 Tbsp oil; add broccoli and scallions. Stir-fry for 2 minutes. Swirl in the remaining 1 Tbsp oil; add garlic and mushrooms. Stir-fry until the vegetables are tender, 2 to 4 minutes more.
- Return the steak to the wok. Add the reserved sauce and cook, gently stirring, until well coated and hot, 1 to 2 minutes.
Side Dish Ingredients
- 2½ cups water or broth
- 1 cup brown rice
Side Dish Instructions
- Combine water (or broth) and rice in a medium saucepan. Bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 40 to 50 minutes.
- Let stand 5 minutes, then fluff with a fork.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 6 | |
| Calories |
341
|
113
|
454
|
| Fat (g) | 20 | 1 | 21 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 29 | 2 | 31 |
| Carb (g) | 12 | 24 | 36 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 526 | 4 | 530 |
EatingWell Meal Plan
This recipe selected from the eMeals EatingWell Meal Plan.
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