Steak Stir-Fry with Mixed Mushrooms and Tomatoes

The stir-frying technique comes from Asian cooking, but the ingredients here have a definite Italian accent. A mix of porcini and cremini mushrooms complement the steak slices and piquant vinegar-tomato blend.

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Servings 4

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ingredients 12
Prep Time 35 min
Total Time 35 min

Ingredients

1/2: oz. (2/3 cup) dried porcini mushrooms

1 1/2: cups boiling water

1/4: cup beef broth

2: tablespoons balsamic or red wine vinegar

2: teaspoons cornstarch

2: tablespoons margarine or butter

1: lb. beef flank or boneless top sirloin steak, cut lengthwise into 2-inch-wide strips, thinly sliced

1/2: teaspoon salt

1/4: teaspoon coarse ground black pepper

1: (5 1/2-oz.) pkg. fresh cremini mushrooms, thinly sliced (2 cups)

4: Italian plum tomatoes, thinly sliced

1: tablespoon chopped fresh parsley

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Directions

1 In medium bowl, soak porcini mushrooms in boiling water for 20 minutes. Drain, reserving 1/4 cup liquid. Set mushrooms aside.
2 In small bowl, combine reserved mushroom liquid, broth, vinegar and cornstarch; blend well. Set aside.
3 Melt 1 tablespoon of the margarine in large skillet or wok over medium-high heat. Add beef strips, salt and pepper; cook and stir 2 to 3 minutes or until beef is browned. Remove from skillet; cover to keep warm.
4 In same skillet, melt remaining 1 tablespoon margarine over medium heat. Add porcini and cremini mushrooms; cook and stir 3 minutes.
5 Stir broth mixture until smooth; add to skillet. Cook and stir until sauce is thickened and bubbly. Add beef and tomatoes; cook and stir until thoroughly heated. Sprinkle with parsley.

EXPERT TIPS

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Expert Tips

Stir-frying originated in China as a way to conserve scarce cooking fuel. By cutting food into small pieces, it cooks quickly. • Cut foods into uniformly sized pieces to ensure even cooking. • Drain canned ingredients thoroughly, patting them dry with paper towels if necessary, so food will not steam. • Get the wok or skillet extremely hot before adding food. • Add ingredients to the wok, a little at a time. Begin by adding the densest, longest-cooking ingredients to the center of the wok; let them cook for 1 minute, then stir them up the wok's sides and add the next batch directly to the middle. • Don't overcrowd the wok or skillet or the food will steam.