This Beef, Broccoli and Mushroom Stir-Fry with Highline Portabella Mushrooms is perfect for meal prep, lunch or dinner. Ready in 30 minutes.
Ingredients:
16 oz Highline Portabella Mushrooms, sliced
½ lb skirt steak, thinly sliced
¼ cup low-sodium soy sauce, divided
2 tbsp sesame oil, divided
½ cup low-sodium beef broth
2 tbsp cornstartch
1 tsp light brown sugar
2 cloves garlic, minced
1 tbsp olive oil
2 cups broccoli florets
4 cups long grain white rice, cooked, for serving
Sesame seeds, for garnish
Instructions:
- Combine steak, 1 tablespoon soy sauce and 1 tablespoon sesame oil in a large resealable plastic bag, massaging to evenly distribute the marinade. Refrigerate for at least 10 minutes.
- Meanwhile, combine broth, cornstarch, brown sugar, garlic, remaining soy sauce and remaining sesame oil in a large bowl. Whisk and set aside.
- Heat olive oil in a large skillet over high heat. Add marinated steak and cook, stirring to sear all sides, until browned, about 3 minutes. Add broccoli and mushrooms and cook, stirring occasionally, until crisp-tender, about 2 to 3 minutes
- Add stock mixture and cook until a thick sauce forms, about 5 minutes. Divide rice among 4 serving bowls. Top each bowl evenly with mushroom mixture. Garnish with sesame seeds and serve.
