Wasn’t it supposed to get less hectic after the holidays? Did somebody not get the memo, ‘cause if anything, it feels even busier than ever! Yikes—that’s where dinners like this Steak and Mushroom Stir-Fry come in as the perfect quickie weeknight lifesavers!!
If you scroll down below, you’ll see that we LOVE stir-fires around here. That’s because they come together quickly, are very versatile—meaning you can sub in or out ingredients you do or don’t have (which for means means less last minute trips to the grocery store at the busiest hours) and are so tasty too! This stir fry, with its tender cubes of steak and meltingly soft mushrooms and onions, all coated in a light sweet/salty glaze is one of our new favs! There’s nothing especially earth shattering or incredibly unique about it, but it’s one of those dishes you’ll be so thankful to have in your repertoire. Yummy and satisfying, without being heavy or greasy.
And to those who say if you’re making a stir fry why not just order out, I say, sure, you could, but in just about the time it takes for the delivery guy to show up, you can throw together this fast and fantastic meal that’s a lot healthier and less expensive and will earn you big points in the “how do you do it each night?” category! (Actually my marks have been slipping in this department, so I need crowd pleasers like this dish big time!!)
Not feeling the steak and mushroom vibe? Try one of these instead:
Chicken and Bok Choy with Peanut Sauce, Chicken & Basil, Chicken with Cashews, Dates & Basil, Chicken Teriyaki with Green Beans & Mushrooms, Mango Chicken & Peppers, Chicken, Asparagus & Mushroom, Sweet & Sour Pineapple Chicken, Beef and Broccoli in Garlic Sauce, Thai-Style Eggplant with Garlic-Basil Sauce, and Portobello, Carrot & Sugar Snap Peas with Maple-Soy Glaze
Easy Steak & Mushroom Stir-Fry
Prep Time: 30 minutes
1/4 cup Mirin
1/4 cup low-sodium soy sauce
1 tablespoon dark brown sugar
2 tablespoons canola oil, divided
1 pound filet mignon or other tender cut of beef like a sirloin filet, cut into small , bite-sized cubes
Large pinch of kosher salt and black pepper
16 ounces mushrooms, I used a mix of cremini and regular old button mushrooms, cleaned and cut into quarters
Large yellow onion, sliced
1 or 2 garlic cloves, minced
2-3 scallions, thinly sliced
1 cup rice (the original recipe calls for sushi rice which is delicious but you could use any rice you like)
1. Put a pot of rice on to boil and cook according to the package directions. Whisk the mirin, soy sauce and sugar together in a small bowl. Set aside.
2. Heat 1 tablespoon of the oil in a large, deep skillet over high heat. Add the meat and season with the salt and pepper. Cook for a few minutes, turning the pieces so they get a nice sear on all sides and are almost cooked all the way through. Transfer the pieces to a plate. Add the remaining 1 tablespoon of oil to the pan along with the mushroom and onion and sauté for 3-4 minutes, until mushrooms are beginning to get soft. Add the garlic in and stir for about 30 seconds. Then, add the beef and any juices on the plate, back into the skillet and pour in the mirin sauce. Cook for several minutes so that the sauce reduces to a thicker glaze and the meat gets cooked all the way through. Serve immediately with the rice.
Note: Recipe adapted from The Seasoned Life by Ayesha Curry. I doubled the amount of mushrooms and used fresh minced garlic instead of garlic powder.