STIR FRY BEEF, MUSHROOMS and BROCCOLI
12-16 oz sliced beef tenderloin, flank steak or skirt steak (or whatever beef you want)
(VERY thinly sliced ~ about 1" long ~ across the grain ~ easiest to slice semi-frozen)
1 TB canola or extra-virgin olive oil
1 TB garlic, crushed or minced……............2 TB lemon juice
1 TB balsamic vinegar ……...………..........2 TB honey
1 TB rice vinegar…..……………….........….1 tsp. ground ginger
1-2 tsp. Kosher salt…………………...........1/2 tsp. black pepper
about 8-10 fresh mushrooms, brushed clean and sliced (1 8 oz. box)
1-2 cups fresh broccoli florets, cut into small pieces (1 medium broccoli crown ~ you can use some of the stems too, if you very thinly slice them)
* * *
about 2-3 cups cooked white rice
Prepare broccoli florets first, but putting into a microwave-proof dish in single layer with 1/4 cup water. Lightly cover w/waxed paper. Microwave on high for about 3 minutes; remove from microwave and set aside.
Heat oil in large wok or skillet. Add beef and cook for 1-2 minutes or until lightly cooked (just browned around the edges). Add garlic and mushrooms; then stir.
Whisk together lemon juice, vinegars, honey, ginger, salt and pepper. Stir it into the skillet and bring to a boil. Cover and lower to simmer for about 3-4 minutes, or until sauce has slightly thickened and the mushrooms are cooked. Add the broccoli ~ Stir everything up well and simmer (UNCOVERED) for about 4-5 minutes until everything is hot.
Serve with cooked white rice. …….. Serves about 2