Steer-fry with beef, mushrooms and chard – a detailed recipe cooking. 
The photoDishes: Andrew Purcell Time: 30 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr beef pulp (rump), cut into slices thick 6 mm.
- 1 tbsp. l and 2 tsp corn starch
- 1 tbsp. l and 2 tsp balsamic vinegar
- 3 tsp soy sauce
- 2 tsp light brown sugar
- 3 tbsp. l olive oil
- 3 cloves of garlic, cut into thin slices
- 1/2 small red onion heads, cut thin sliced
- 120 gr. mixed mushrooms, cut into slices
- 1 bunch of Swiss chard, cut the stems into slices 12 mm long., chop the leaves
- Coarse salt and freshly ground pepper
- Juice 1/2 Lemon
- Ready rice for serving (optional)
Recipes with similar ingredients: beef, starch, balsamic vinegar, soy sauce, brown sugar, garlic, red onion, mushrooms, chard, lemon juice, rice
Recipe preparation:
- Mix beef in a bowl, 1 tbsp. l corn starch, 1 tbsp. l vinegar and 2 tsp. soy sauce. In another bowl mix brown sugar, 1/3 tbsp. water remaining corn starch, vinegar and soy sauce, mix until completely dissolved.
- Heat 1 tbsp. l olive oil in a large pan with non-stick coating at high temperature. Add beef and fry, stirring occasionally, 2 – 3 minutes. Put the beef in bowl and wipe the pan.
- Add to the pan 2 tbsp. l olive oil and heat to high temperature. Add garlic, red onion and fry, stirring constantly for 2 minutes. Add mushrooms, stalks of chard, 1/4 h. l salt and pepper to taste; stir fry until vegetables do not begin to soften, 4 min. Add the chard leaves and continue fry, stirring constantly until the leaves wilted. Add soy mixture with beef to vegetables and mix until thickening, 1 min. Add lemon juice, salt and pepper. Serve sty-fry with rice. Nutrition value per serving (not counting rice): 300 calories; fat 15 g; protein 28 g; carbohydrates 13 g.
