Beef, Broccoli, Mushroom Stir-Fry

You can use whatever veggies you want in this stir-fry.


Serves 4


1 ½ pounds flank steak
1 ½ tablespoons water
1 tablespoon cornstarch
1 tablespoon soy sauce


1 tablespoon vegetable oil
3 tablespoons chicken stock
2 tablespoons dry sherry
11/2 tablespoon cornstarch
2 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon sugar
¼ cup chicken stock
½ teaspoon chili paste (optional)
2 tablespoons canola oil
2 teaspoons fresh ginger, grated
1 clove garlic, minced
1 pound broccoli, cut into florets
8 ounces mushrooms, sliced


Cut beef along grain into 2 inch wide pieces, then slice thinly across the grain. Combine with the next 4 ingredients in a medium bowl and stir to coat. Refrigerate at least 30 minutes.


For Sauce: Combine first 7 ingredients in a bowl, stirring to dissolve cornstarch. Heat 1 tablespoon oil in wok over high heat. Add beef with marinade and stir-fry until no longer pink, about 2 minutes. Transfer to plate. Add remaining 1 tablespoon oil to wok and heat over medium-high heat. Add ginger and garlic, stir until aromatic about 20 seconds. Add broccoli and stir-fry until dark green about 1 minute. Add mushrooms and sauté until cooked about 3 minutes. Return beef to wok. Add sauce to wok and stir until thickened, about 30 seconds serve with cooked rice.