Print
Notes
It’s ½ mushrooms + ½ beef and 100% delicious!
Shop for Ingredients
Make a list for the store or order online.
Ingredients
Scale
- 10 oz. portabella mushroom caps
- ½ lb. skirt steak, or you can use flank steak, cube steak, or other thinly sliced beef
- 2 heads of broccoli
- ½ cup veggie or beef stock
- ¼ cup low sodium soy sauce
- 2 tbsp cornstarch
- 1 tbsp each brown sugar, minced garlic, minced ginger, sesame oil, and oyster sauce
- Green onions and sesame seeds for garnish
Instructions
- Marinate the beef in a splash of sesame oil and soy sauce while you prep everything else.
- Mix the cornstarch into the stock until dissolved. Then stir in the soy sauce, brown sugar, garlic, ginger, sesame oil, and oyster sauce. Whisk and set aside.
- Meanwhile, slice the portabellas into thick strips. They’ll cook down quite a bit so be generous!
- Heat a large skillet or wok over high heat. Add a little bit of cooking oil to your pan and work in batches to avoid overcrowding. First, stir fry the broccoli 2-3 minutes. Swap it out and stir fry the mushrooms for ~3 minutes. Swap it out and cook the beef 2-3 minutes, flipping once.
- Finally, add the sauce to the beef and stir to let it thicken. Then mix the broccoli and mushrooms back in, garnish with sliced green onions and toasted sesame seeds, then serve it up in a bowl with rice!
Notes
This recipe is super flexible and all measurements are a suggestion, not a rule. This Beef & Broccoli with Mushrooms can also go fully veggie-mode by exchanging the beef for double portabellas and using veggie broth or stock.
This recipe is super flexible and all measurements are a suggestion, not a rule. This Beef & Broccoli with Mushrooms can also go fully veggie-mode by exchanging the beef for double portabellas and using veggie broth or stock.
Did you make this recipe?
Share a photo and tag us — we can’t wait to see what you’ve made!
