Ginger Beef And Mushroom Stir-Fry

A variety of texture and color is a feature of most stir-fries due to tender-crisp vegetables. In this dish crunchy bok choy stems and peanuts add more contrast to the velvety mushrooms.

For convenience slice, prepare and refrigerate ingredients the day before.

Preparation Time: 30 min. Marinating Time: 20 min. Cooking Time: 10 min.

¼ cup light soy sauce 50 mL
2 tbsp rice wine vinegar 25 mL
1 tbsp white sugar 15 mL
2 tsp sesame oil 10 mL
4 tsp corn starch 20 mL
8 oz well trimmed beef steak (sirloin tip or top sirloin) 250 g
1 cup whole grain brown rice 250 mL
5- 6 baby bok choy (about 375 g)5-6
1 tbsp vegetable oil 15 mL
¼ cup julienned ginger root 50 mL
3 large cloves garlic, minced 3
¼ tsp hot red pepper flakes (optional) 1 mL
2 medium carrots, thinly sliced 2
2 medium onions, sliced 2
2 pkg (227 g)pre-sliced fresh white or crimini Mushrooms
½ cup chicken broth or water 125 mL
½ cup frozen corn niblets (optional) 125 mL
½ cup blanched, halved, unsalted peanuts 125 ml
½ cup chopped cilantro leaves or green onions 125 ml

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 (10 mL) 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 (5 mL) 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.

Makes 4 main course servings

Tip: Partially freeze meat to enable cutting it very thin.

Variations:
Substitute chicken for beef if desired.
Substitute broccoli for bok choy.
Substitute small shiitake caps for half of the sliced mushrooms.
Substitute raw cashews for peanuts.

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