Beef Stroganoff Stir-Fry
- Total Time
Many stroganoff recipes call for butter, olive oil, cream and sour cream. Stir-frying lightens the dish without sacrificing flavor or richness.
uncooked lean and trimmed beef flank steak¾ pound(s)
dry sherry2 Tbsp, divided
low sodium soy sauce1 tsp
table salt¾ tsp, divided
peanut oil2 Tbsp, or vegetable oil, divided
canned beef broth3 Tbsp, reduced-sodium
Dijon mustard2 tsp
uncooked red onion(s)½ cup(s), sliced, thinly sliced
cremini mushroom(s)1 cup(s), or button, thinly sliced
uncooked bell pepper(s)1 cup(s), thinly sliced
reduced-fat sour cream¼ cup(s)
fresh parsley2 Tbsp, minced
- 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. 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. 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.