Broccoli, Mushroom & Beef Stir-Fry

This healthy beef and broccoli stir-fry recipe has a Korean-inspired gochujang sauce. Because stir-fries cook up quickly, have all the ingredients prepped and next to the stove before you turn on the heat. Serve over brown rice or rice noodles.

Ingredients

Sauce

• ¼ cup gochujang (Korean hot pepper paste)
• 2 tablespoons lemon juice
• 1 tablespoon grated fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 1 tablespoon toasted sesame oil
• 2 teaspoons sugar

Stir-Fry

• 3 tablespoons peanut oil or canola oil, divided
• 1 pound flank steak, trimmed
• 4 cups 1-inch broccoli florets
• 1 bunch scallions, trimmed and cut into 1-inch pieces
• 3 cloves garlic, minced
• 4 cups sliced mushrooms

Instructions

• To prepare sauce: Combine gochujang, lemon juice, ginger, soy sauce, sherry, sesame oil and sugar in a small bowl. Place near the stove.
• To prepare stir-fry: Heat a 14-inch flat-bottom carbon-steel wok over high heat. (You’ll know it’s hot enough when a bead of water vaporizes within 1 to 2 seconds of contact.) Add 1 tablespoon oil and swirl to coat. Add steak and stir-fry until just cooked, 2 to 4 minutes. Transfer to a large plate.
• Swirl in another 1 tablespoon oil; add broccoli and scallions. Stir-fry for 2 minutes.
• Swirl in the remaining 1 tablespoon oil; add garlic and mushrooms. Stir-fry until the vegetables are tender, 2 to 4 minutes more.
• Return the steak to the wok. Add the reserved sauce and cook, gently stirring, until well coated and hot, 1 to 2 minutes.

Tips

MAKE AHEAD TIPS

• People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

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