Categories: Asian
Ingredients
- 1 lb boneless sirloin steak, sliced 1/4 inch thick
- 1 tbsp plus 2 tsp cornstarch
- 1 tbsp plus 2 tsp balsamic vinegar
- 3 tsp soy sauce
- 2 tsp light brown sugar
- 3 tbsp olive oil
- 3 garlic cloves, thinly sliced
- 1/2 small red onion, cut into thin wedges
- 4 oz mixed mushrooms, sliced
- 1 bunch Swiss chard, stems cut into 1/2-inch pieces, leaves shredded
- Kosher salt and ground pepper
- Juice of 1/2 lemon
- Cooked rice, for serving
Directions
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Toss the beef with 1 tbsp each cornstarch and vinegar and 2 tsp soy sauce in a medium bowl. In another bowl, stir the brown sugar, the remaining 2 tsp each cornstarch and vinegar, the remaining 1 tsp soy sauce and 1/3 cup water until dissolved.
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Heat 1 tbsp olive oil in a large nonstick skillet over high heat. Add the beef and cook, stirring occasionally, until just cooked through, 2-3 minutes. Transfer to a bowl and wipe out the skillet.
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Heat the remaining 2 tbsp olive oil in the skillet over high heat. Add the garlic and red onion and stir-fry 2 minutes. Add the mushrooms, chard stems, 1/4 tsp salt, and pepper to taste and stir-fry until the vegetables are just tender, 4 minutes. Add the chard leave and stir-fry until wilted. Stir the brown sugar mixture and add to the skillet along with the beef, stirring, until thickened, 1 minute. Add the lemon juice and season with salt and pepper. Serve with rice.