Beef Stir-Fry with Green Peppers and Mushrooms
Best intentions, right? No matter how organized you are, work, social and family commitments on some evenings have you squeezed between a rock and a hungry place. Using ingredients that you can easily pick up on the way home, this flash-in-the-pan fix—darkly aromatic with allspice, turmeric and the salty tang of soy sauce—gets you from […]
Ingredients
- 1 1/2 cups (375 ml) beef broth
- 1 tbsp (15 ml) reduced-sodium soy sauce
- 2 tsp cornstarch
- 3 tbsp (45 ml) vegetable oil
- 1 tsp ground turmeric
- 1/2 tsp ground allspice
- 1 lb (450 g) flap steak, cut into thin strips against the grain
- 1/2 lb (225 g) white mushrooms, sliced
- 1 green pepper, seeded and cut into thin strips
- 1 onion, thinly sliced
- 1 garlic clove, chopped
Instructions
- In a bowl, whisk together the broth, soy sauce and cornstarch. Set aside.
- In a large skillet over high heat, add 2 tbsp (30 ml) of the oil. Add the turmeric and allspice, stirring with a wooden spoon. Add the beef and sear for 2 minutes per side. Season with salt and pepper. Set aside on a plate.
- In the same skillet over medium-high heat, cook the vegetables in the remaining oil for 2 minutes or until al dente. Add the broth mixture, bring to a boil and let simmer for 2 minutes. Add the beef and mix well to coat with the sauce. Adjust the seasoning.
- Delicious served with Turmeric Rice.
Best intentions, right? No matter how organized you are, work, social and family commitments on some evenings have you squeezed between a rock and a hungry place. Using ingredients that you can easily pick up on the way home, this flash-in-the-pan fix—darkly aromatic with allspice, turmeric and the salty tang of soy sauce—gets you from door to table on a speed track. The B in this Plan B recipe stands for Best.