| Servings | Prep Time | Cook Time | Passive Time |
| 4servings | 20minutes | 15minutes | 65minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time | Passive Time |
| 15minutes | 65minutes |
Ingredients
- Main
- 2-3 sprays canola oil
- 8 stalks Green Onion in 3-inch pieces, including green tops
- 1/2 lb shiitake mushrooms sliced
- 1/2 lb baby portobella mushrooms sliced
- 1.25 lb very lean beef sliced very thin
- 1 tbsp chopped garlic
- Marinade
- 2-3 sprays sesame oil
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce low-sodium
- 1 cup water
- 1 tbsp chopped garlic
- Ground White Pepper to taste
- Ground Garlic to taste
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
Marinate Beef
- Spread out the sliced beef on a platter. Lightly spray with sesame oil, then sprinkle with ground garlic, salt and pepper. Optional: sprinkle with crush red pepper flakes.
- Mix the water, soy sauce, vinegar and minced garlic in a bowl big enough to hold the beef. Add the beef and let it marinate in the refrigerator for at least an hour.
- Keep the marinade for use in the final stage of cooking.
Stir Fry
- Spray a hot skillet with oil. Stir fry the mushrooms in batches, not letting them release their moisture. Set aside in a warm dish.
- Spray the skillet again with oil, then add the beef and minced garlic in batches, keeping the pan hot so that the beef will sear. Set aside in the same dish as the mushrooms.
- Add the green onions and sauté them until they are nearly done (lightly browned but not too limp), about 1 minute. Stir in the marinade mixture and bring it to a boil.
- Return the beef and mushroom mixture back to the skillet along with any drippings collected and the marinade.
- Stir the ingredients together. Adjust seasoning as necessary.