Beef & Mushroom Stir-Fry

I had such high hopes for this dish, I really did.  But then came the Swiss chard.  What IS Swiss chard anyway?  I know that just it being a big, leafy green vegetable it has to be a (buzz word alert) Super Food.  Thanks to Wikipedia, I now know that is a direct relation to the beet (that explains a lot, I’m not a fan of the beet, either).  While it is high in vitamins A, K, and C; it is also high in fiber, protein, and minerals.  Wiki says Swiss chard has a “slightly bitter’ taste, but that bitterness is mellowed with cooking, leaving a delicately refined taste.”  Ok, did I not cook this correctly?  I added it and cooked it just as the recipe stated.  The bitter flavor was so overpowering that the smallest amount on my fork was the only taste that filled my mouth.  I loved the flavor of the beef and mushrooms, and the flavor of the sauce.  I’d like to make this again, but would substitute the chard for maybe some baby spinach.  Or research a better way to cook it.


1 lb boneless sirloin steak, sliced 1/4″ thick (I simply used stir-fry steak)
1 Tbs + 2 tsp cornstarch, divided
1 Tbs + 2 tsp balsamic vinegar, divided
3 tsp soy sauce ( I always use a low sodium variety), divided
2 tsp packed light brown sugar
3 Tbs extra-virgin olive oil
3 cloves garlic, minced
1/2 small red onion, cut into thin wedges
1 bunch Swiss chard, stems cut into 1/2″ pieces, leaves shredded
Kosher salt and freshly ground black pepper


Toss beef with 1 Tbs each cornstarch and vinegar and 2 tsp soy sauce in a medium bowl.  In another bowl, stir brown sugar, remaining 2 Tsp each cornstarch and vinegar, and remaining 1 tsp soy sauce, and 1/3 cup water until dissolved.

Heat 1 Tbs olive oil in large skillet over high heat.  Add beef and cook, stirring occasionally, until just cooked through, 2-3 minutes (be careful not to over cook as the meat will be chewy and tough).  Transfer to a bowl and wipe out skillet.

Heat remaining 2 Tbs olive oil in skillet over high heat.  Add garlic and red onion and stir-fry 2 minutes.  Add mushrooms, chard stems, 1/4 tsp salt, and pepper to taste and stir-fry until vegetables are tender, 4 minutes.  Add chard leaves and stir-fry until wilted.  Stir brown sugar mixture and add to skillet along with beef, stirring until thickened, 1 minute.  Serve over rice (optional).

Serves 4

Total time: 30 minutes


*Derived from Foodnetwork Magazine

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