Lunch / Dinner
Beef & Mushroom Stir-Fry
This recipe tickles every cooking nerve you can possibly imagine — salty, sweet, spicy, and best of all, simple. What’s the secret to good stir-fry? It’s all about the fast stir-frying technique and preparation, not about unusual Chinese ingredients.
First, for a good stir-fry, you must be organized! There’s no time to stop once the wok or pan is fired up, so everything must be ready to go. Marinate the meat, mince the aromatics, and slice the vegetables. Stir-fries shouldn’t take more than 10 minutes from start to finish.
Second, you’ve got to apply plenty of heat — as hot as you can make your wok or pan. The high heat cooks meats and vegetables quickly to keep their color, flavor, and nutrients. And finally, as the name implies, stir all the time. With the intense heat level, the dish could easily burn.
Test Kitchen Tip
Rice is a natural to serve with stir-fries. If you plan to serve it with this one, start cooking it before you do anything else.
Whisk together sherry, broth, soy sauce, vinegar, sugar, cornstarch, and sesame oil. Add tenderloin to the marinade.
Heat 2 Tbsp. oil in a sauté pan over high. Add tenderloin (reserve marinade) and stir-fry briefly, 1 minute per side; transfer to a plate. Add ginger, garlic, and pepper flakes to pan and stir-fry 10–15 seconds.
Add remaining 1 Tbsp. peanut oil to pan. Stir in mushrooms and onions, stir-frying 3–4 minutes. Add reserved marinade and the beef to the pan. Stir vigorously to heat meat and thicken sauce, no more than 2 minutes. Garnish stir-fry with sesame seeds.
% Daily Value*
Total Fat 16g 24%
Saturated Fat 3g 15%
Cholesterol 38mg 12%
Sodium 345mg 14%
Carbs 19g 6%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.