Ginger Beef and Mushroom Stir-Fry

• From: Mushroom Council

Ingredients

• 1/4 cup light soy sauce

• 2 Tbs rice wine vinegar

• 1 Tbs white sugar

• 2 tsp sesame oil

• 4 tsp corn starch

• 8 oz well trimmed beef steak (sirloin tip or top sirloin)

• 1 cup whole grain brown rice

• 5-6 baby bok choy (about 14 oz)

• 1 Tbs vegetable oil

• 1/4 cup julienned gingerroot

• 3 large cloves garlic, minced

• 1/4 tsp hot red pepper flakes (optional)

• 2 medium carrots, thinly slice

• 2 medium onions, sliced

• 8 oz fresh white or crimini mushrooms, sliced

• 1/2 cup chicken broth or water

• 1/2 cup frozen corn niblets (optional)

• 1/2 cup blanched, halved, unsalted peanuts

• 1/2 cup chopped cilantro leaves or green onions

Don't be put off by all the ingredients: just prep the veggies and this colorful, tasty dish comes together in no time flat.

Directions

• In a small measuring cup mix soy sauce, vinegar, sugar, sesame oil, and cornstarch until smooth. Pour half into a medium bowl for marinade and reserve the other half until later. Slice the beef across the grain into very thin narrow slices; stir beef into marinade mixture and marinate at least 20 minutes. Meanwhile cook rice according to package directions. Separate stalks of bok choy and remove leaves set both aside.
• In a large non-stick skillet or wok heat 2 tsp oil until hot over medium- high heat; add ginger, garlic and pepper flakes and stir-fry 30 seconds or until fragrant but not browned. Remove beef from marinade with slotted spoon: add to hot skillet and stir-fry 2-3 minutes or until browned. Transfer all to a bowl.
• Add remaining 1 tsp oil to the skillet. Add bok choy stalks, carrots, onions and mushrooms; stir-fry 3-5 minutes; add broth and corn; cover and steam 2-3 minutes or until vegetables are crisp- tender. Stir in bok choy leaves and push vegetables to the side of skillet; pour reserved starch mixture and left over marinade into middle of skillet; bring to boil for 1 minute, stirring constantly until slightly thickened. Return the meat mixture with any accumulated juices and peanuts; toss just until hot. Serve over hot rice and garnish with cilantro or green onions.