Steak Stir-Fry with Mixed Mushrooms and Tomatoes

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

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

Directions

  1. 1 In medium bowl, soak porcini mushrooms in boiling water for 20 minutes. Drain, reserving 1/4 cup liquid. Set mushrooms aside.
  2. 2 In small bowl, combine reserved mushroom liquid, broth, vinegar and cornstarch; blend well. Set aside.
  3. 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. 4 In same skillet, melt remaining 1 tablespoon margarine over medium heat. Add porcini and cremini mushrooms; cook and stir 3 minutes.
  5. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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