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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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  • prep time 35 min
  • total time 35 min
  • ingredients 12
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
240
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
5g,
5%
),
Cholesterol
45mg
45%;
Sodium
430mg
430%;
Total Carbohydrate
9g
9%
(Dietary Fiber
2g
2%
  Sugars
1g
1%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
0%;
Iron
15%;
Exchanges:
1 Vegetable; 2 1/2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.