Broccoli, Mushroom & Beef Stir-Fry

This healthy beef and broccoli stir-fry recipe has a Korean-inspired gochujang sauce. Because stir-fries cook up quickly, have all the ingredients prepped and next to the stove before you turn on the heat. Serve over brown rice or rice noodles.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

Sauce

• ¼ cup gochujang (Korean hot pepper paste)
• 2 tablespoons lemon juice
• 1 tablespoon grated fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 1 tablespoon toasted sesame oil
• 2 teaspoons sugar

Stir-Fry

• 3 tablespoons peanut oil or canola oil, divided
• 1 pound flank steak, trimmed
• 4 cups 1-inch broccoli florets
• 1 bunch scallions, trimmed and cut into 1-inch pieces
• 3 cloves garlic, minced
• 4 cups sliced mushrooms

Directions

1. To prepare sauce: Combine gochujang, lemon juice, ginger, soy sauce, sherry, sesame oil and sugar in a small bowl. Place near the stove.
2. To prepare stir-fry: Heat a 14-inch flat-bottom carbon-steel wok over high heat. (You’ll know it’s hot enough when a bead of water vaporizes within 1 to 2 seconds of contact.) Add 1 tablespoon oil and swirl to coat. Add steak and stir-fry until just cooked, 2 to 4 minutes. Transfer to a large plate.
3. Swirl in another 1 tablespoon oil; add broccoli and scallions. Stir-fry for 2 minutes.
4. Swirl in the remaining 1 tablespoon oil; add garlic and mushrooms. Stir-fry until the vegetables are tender, 2 to 4 minutes more.
5. Return the steak to the wok. Add the reserved sauce and cook, gently stirring, until well coated and hot, 1 to 2 minutes.

Nutritional Information

Per Serving: 341 calories; 20 g fat (5 g sat, 10 g mono); 70 mg cholesterol; 12 g carbohydrate; 0 g added sugars; 3 g total sugars; 29 g protein; 4 g fiber; 526 mg sodium; 914 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.