Beef and Mushroom Stir-Fry

Ingredients

• 1 tablespoon balsamic vinegar 
• 1 tablespoon cornstarch 
• 3 cloves garlic thinly sliced
• 0.5  juice of lemon 
• 4 servings kosher salt and pepper freshly ground
• 2 teaspoons brown sugar light packed
• 4 ounces mushrooms mixed sliced
• 3 tablespoons olive oil extra-virgin
• 0.5 small onion red cut into thin wedges
• 1 pound rump steak boneless sliced
• 3 teaspoons soya sauce 
• 1 bunch swiss chard shredded cut into 1/2-inch pieces, leaves

Equipment

• bowl
• frying pan

Directions

1. Toss the beef with 1 tablespoon each cornstarch and vinegar and 2 teaspoons soy sauce in a medium bowl. In another bowl, stir the brown sugar, the remaining 2 teaspoons each cornstarch and vinegar, the remaining 1 teaspoon soy sauce, and 1/3 cup water until dissolved.
2. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat.
3. Add the beef and cook, stirring occasionally, until just cooked through, 2 to 3 minutes.
4. Transfer to a bowl and wipe out the skillet.
5. Heat the remaining 2 tablespoons olive oil in the skillet over high heat.
6. Add the garlic and red onion and stir-fry 2 minutes.
7. Add the mushrooms, chard stems, 1/4 teaspoon salt, and pepper to taste and stir-fry until the vegetables are just tender, 4 minutes.
8. Add the chard leaves and stir-fry until wilted. Stir the brown sugar mixture and add to the skillet along with the beef, stirring, until thickened, 1 minute.
9. Add the lemon juice and season with salt and pepper.
10. Serve with rice.
11. Per serving: Calories 300; Fat 15 g (Saturated 3 g); Cholesterol 41 mg; Sodium 561 mg; Carbohydrate 13 g; Fiber 2 g; Protein 28 g
12. Photograph by Andrew Purcell