Crispy Beef & Broccoli with Shiitake Mushrooms
This flavorful dish features tender beef strips coated in a crispy batter, stir-fried with fresh broccoli florets and earthy shiitake mushrooms. The combination of textures and flavors is enhanced by a savory sauce made from soy sauce, oyster sauce, and a touch of sesame oil. Served over steamed rice, this meal offers a delightful balance of crispiness, freshness, and umami.
Recipe - Welcome
Crispy Beef & Broccoli with Shiitake Mushrooms
0
Servings4
Cook Time30 Minutes
Calories527
Ingredients
MARINADE: 1 Tbs rice wine vinegar
1 Tbs sesame oil
1 Tbs soy sauce
2 Tbs corn starch
1 1/2 lbs sirloin steak, cut into 1/2 x 1-inch slices
SAUCE: 1/4 cup soy sauce
1/4 cup sweet chili sauce
1 orange, juiced
STIR-FRY: 2 cups broccoli, cut into 1/2-inch pieces
2 Tbs peanut oil
1 cup shiitake mushrooms, sliced
2 cloves garlic, minced
2 green onions, minced
1 (1-inch) fresh ginger root, peeled and grated
steamed rice, for serving
Directions
- In a bowl, combine the marinade ingredients, except the meat. Once combined, add the steak. Refrigerate for 1 hour.
- Bring large pot of water to a boil. Cook broccoli for 1 to 2 minutes. Remove to bowl of ice water to stop the cooking process. When broccoli has cooled, drain and pat dry with paper towels.
- In another bowl, combine soy sauce, chili sauce and orange juice. Set aside. Heat a wok or skillet over high heat until almost smoking. Add peanut oil and beef. Stir-fry until outside of meat is seared, about 2 minutes. Remove meat; set aside.
- Lower heat to medium. Add mushrooms, garlic, onions, ginger and broccoli. Sauté until soft. Add meat and sauce; bring to a simmer. Let sauce reduce and thicken slightly for about 1 minute. Serve over jasmine rice.
Nutritional Information
Calories: 527, Fat: 21 g (6 g Saturated Fat), Cholesterol: 152 mg, Sodium: 1463 mg, Carbohydrates: 26 g, Fiber: 4 g, Protein: 55 g.
0 minutes
Prep Time
30 minutes
Cook Time
4
Servings
527
Calories
Shop Ingredients
Makes 4 servings
Nakano Rice Vinegar, Mild & Mellow, Natural - 12 Fluid Ounce
$3.99$0.33/fl oz
Ty Ling Sesame Oil, Pure - 6.2 Fluid Ounce
$4.99$0.80/fl oz
Brookshire's Authentic Soy Sauce - 10 Fluid Ounce
$2.49 was $2.69$0.25/fl oz
Brookshire's Corn Starch - 16 Ounce
$1.99$0.12/oz
USDA Choice Boneless Sirloin Strip Steak - 1.64 Pound
$26.22 avg/ea$15.99/lb
Brookshire's Authentic Soy Sauce - 10 Fluid Ounce
$2.49 was $2.69$0.25/fl oz
Thai Kitchen Gluten Free Sweet Red Chili Dipping Sauce - 6.57 Fluid Ounce
$5.49$0.84/fl oz
Fresh Orange, Navel - 1.66 Pound
$2.14 avg/ea was $2.81 avg/ea$1.29/lb
Fresh Broccoli - 1.32 Pound
$2.63 avg/ea$1.99/lb
Brookshire's Peanut Oil - 1 Gallon
$17.99$17.99/gal
Not Available
Fresh Garlic Bulb - 1 Each
$0.79
Fresh Onions, Green - 1 Each
$0.99
Fresh Ginger Root - 0.44 Pound
$1.76 avg/ea$3.99/lb
Brookshire's Long Grain Jasmine Rice - 5 Pound
$7.49 was $7.99$1.50/lb
Nutritional Information
Calories: 527, Fat: 21 g (6 g Saturated Fat), Cholesterol: 152 mg, Sodium: 1463 mg, Carbohydrates: 26 g, Fiber: 4 g, Protein: 55 g.
Directions
- In a bowl, combine the marinade ingredients, except the meat. Once combined, add the steak. Refrigerate for 1 hour.
- Bring large pot of water to a boil. Cook broccoli for 1 to 2 minutes. Remove to bowl of ice water to stop the cooking process. When broccoli has cooled, drain and pat dry with paper towels.
- In another bowl, combine soy sauce, chili sauce and orange juice. Set aside. Heat a wok or skillet over high heat until almost smoking. Add peanut oil and beef. Stir-fry until outside of meat is seared, about 2 minutes. Remove meat; set aside.
- Lower heat to medium. Add mushrooms, garlic, onions, ginger and broccoli. Sauté until soft. Add meat and sauce; bring to a simmer. Let sauce reduce and thicken slightly for about 1 minute. Serve over jasmine rice.