From Our Kitchen

Recipe: Asian Beef Skillet with Mushrooms

Easy
4 Servings
Entrees
Crimini Mushrooms

Ingredients

  • 8 ounces crimini, thickly sliced
  • 1 pound lean flank steak, thinly sliced then cut into 2 inch pieces
  • 1/2 cup teriyaki sauce
  • 1 tablespoon peeled, minced fresh ginger (or ½ teaspoon ground ginger)
  • 1 teaspoon sugar
  • 2 tablespoons vegetable oil
  • 1/2 bag coleslaw mix (about 4 cups)
  • 1 large garlic clove, minced
  • 2 bunches scallions, cut into 2 inch pieces
  • 1/2 cup ready to use beef or chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Steps / Directions

  1. In a shallow bowl, combine beef with ½ cup of the teriyaki sauce, the ginger, and sugar.  Cover and refrigerate 30 minutes.
  2. Meanwhile, in a large heavy skillet, heat 2 teaspoons of the oil over high heat.  Add coleslaw mix and garlic.  Stir-fry 3 to 4 minutes, or until softened.  Transfer to bowl.
  3. In the same skillet, heat 2 more teaspoons of the oil over high heat.  Add the beef and its marinade.  Cook 1 to 2 minutes, or until the beef is lightly browned, stirring constantly.  Add to the cabbage mixture.
  4. In the same skillet, heat the remaining 2 teaspoons oil over high heat.  Add mushrooms and cook 1 to 2 minutes, or until lightly browned, stirring constantly.  Add scallions, toss briefly, and then return the beef and cabbage mixture to the skillet.  Add broth and remaining ¼ cup teriyaki sauce.  Bring to a boil.  Reduce heat to low and simmer 2 minutes, or until the beef is no longer pink.
  5. Meanwhile, in a small cup, dissolve cornstarch in the cold water.  Add to the skillet and cook 2 to 3 minutes, or until the mixture boils and thickens, stirring constantly.  Serve with rice or ramen noodles.