Beef stroganoff stir-fry

Beef stroganoff stir-fry

Total Time
20 min
17 min
3 min
Many stroganoff recipes call for butter, olive oil, cream and sour cream. Stir-frying lightens this rendition without sacrificing flavor or richness. A dose of reduced-fat sour cream lends that rich mouthfeel without piling on the calories. Make sure you cut the beef slices across the grain. If you cut the slices with the grain the meat will be tough. Classic stroganoff is served over egg noodles, but this would be delicious over rice, spiralized zucchini noodles, or even orzo. For a fun pick-up meal, spoon the beef mixture into Napa cabbage leaves or butter lettuce leaves for a savory wrap.


Uncooked lean and trimmed beef flank steak

¾ pound(s)

Sherry wine (dry)

2 Tbsp, divided

Less sodium soy sauce

1 tsp


1 tsp

Table salt

¾ tsp, divided

Peanut oil

2 Tbsp, or vegetable oil, divided

Canned beef broth

3 Tbsp, reduced-sodium

Dijon mustard

2 tsp

Red onion

½ cup(s), sliced, thinly sliced

Cremini mushroom

1 cup(s), sliced, or button, thinly sliced

Bell pepper

1 cup(s), thinly sliced

Reduced fat sour cream

¼ cup(s)

Fresh parsley

2 Tbsp, minced


  1. 1. Cut beef along grain into roughly 2-inch-wide strips. Cut each strip across grain into ¼-inch-thick slices. In a medium bowl, combine beef, 1 tablespoon of sherry, soy sauce, cornstarch and 1/2 tsp of salt until cornstarch is no longer visible. Stir in 1 teaspoon of oil. In a small bowl, combine broth, mustard and remaining 1 tablespoon sherry, until mustard is dissolved.
  2. 2. Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil, add onions and stir-fry 10 seconds or until fragrant. Push onions to side of wok and add beef and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting beef begin to sear. Stir-fry 30 seconds with onions or until beef is lightly browned but not cooked through.
  3. 3. Swirl in remaining 2 teaspoons oil into wok, add mushrooms, bell pepper, sprinkle on remaining 1/4 teaspoon salt, and stir-fry 30 seconds or until just combined. Swirl broth mixture into wok, and stir-fry 30 seconds to 1 minute or until beef is just cooked through and vegetables are tender-crisp. Remove from heat. Stir in sour cream and parsley.