Cantonese-Style Beef & Vegetable Stir-Fry with Shiitake Mushrooms & Brown Rice

Cantonese-Style Beef & Vegetable Stir-Fry

with Shiitake Mushrooms & Brown Rice

Group Created with Sketch. 40 min
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500 Calories Or Less
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 535 Cals/serving

Stir-frying (or lightly pan-frying while stirring, traditionally in a wok) is a quick, easy and incredibly delicious preparation. But what makes it truly special is the use of a rich sauce. In Cantonese cuisine, black bean sauce is a classic. A robust mixture of black beans, hot peppers and vinegar, it coats and infuses the ingredients, thickening the dish and uniting its flavors. We’re pairing our Cantonese-style stir-fry with a side of lime-dressed brown rice for a simple, satisfying meal.

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Cantonese-Style Beef & Vegetable Stir-Fry with Shiitake Mushrooms & Brown Rice
Title
  • 1 lb Stir-Fry Cut Beef
  • 1½ cups Brown Rice
  • 8 oz Shiitake Mushrooms
  • 2 Carrots
  • 3 Scallions
  • 1 Lime
  • ¾ lb Napa Cabbage
  • 2 Tbsps Soy Sauce
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Cornstarch
  • ¼ cup Black Bean Sauce
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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove the beef from the refrigerator to bring to room temperature. Trim off and discard the mushroom stems; thinly slice the caps. Peel the carrots and thinly slice on an angle. Remove and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Quarter the lime. Remove and discard the cabbage core; thinly slice the leaves. Peel and mince the ginger.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 3 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 28 to 30 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and stir in the juice of 2 lime wedges. Transfer to a serving dish. Set aside in a warm place.

Start the vegetables:
3 Start the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the carrots and cook, stirring occasionally, 1 to 2 minutes, or until slightly tender.

Add the cabbage & aromatics:
4 Add the cabbage & aromatics:

While the rice continues to cook, to the pan of mushrooms and carrots, add the cabbage, ginger and white bottoms of the scallions. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Transfer to a bowl and set aside. Wipe out the pan.

Brown the beef:
5 Brown the beef:

While the rice finishes cooking, place the cornstarch in a medium bowl. Add the beef and season with salt and pepper; toss to coat. In the same pan used to cook the vegetables, heat 1 tablespoon of oil on medium-high until hot. Add the coated beef and cook, stirring occasionally, 3 to 5 minutes, or until browned and cooked through.

Finish & serve your dish:
6 Finish & serve your dish:

Add the soy sauce, black bean sauce and cooked vegetables to the pan of beef; stir to thoroughly combine. Cook, stirring frequently, 2 to 3 minutes, or until heated through. Turn off the heat and stir in the juice of the remaining lime wedges. Season with salt and pepper to taste. Transfer to a serving dish. Serve with the cooked rice on the side. Garnish with the green tops of the scallions. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Remove the beef from the refrigerator to bring to room temperature. Trim off and discard the mushroom stems; thinly slice the caps. Peel the carrots and thinly slice on an angle. Remove and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Quarter the lime. Remove and discard the cabbage core; thinly slice the leaves. Peel and mince the ginger.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 3 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 28 to 30 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and stir in the juice of 2 lime wedges. Transfer to a serving dish. Set aside in a warm place.

Cook the rice:
Start the vegetables:
3 Start the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the carrots and cook, stirring occasionally, 1 to 2 minutes, or until slightly tender.

4 Add the cabbage & aromatics:

While the rice continues to cook, to the pan of mushrooms and carrots, add the cabbage, ginger and white bottoms of the scallions. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Transfer to a bowl and set aside. Wipe out the pan.

Add the cabbage & aromatics:
Brown the beef:
5 Brown the beef:

While the rice finishes cooking, place the cornstarch in a medium bowl. Add the beef and season with salt and pepper; toss to coat. In the same pan used to cook the vegetables, heat 1 tablespoon of oil on medium-high until hot. Add the coated beef and cook, stirring occasionally, 3 to 5 minutes, or until browned and cooked through.

6 Finish & serve your dish:

Add the soy sauce, black bean sauce and cooked vegetables to the pan of beef; stir to thoroughly combine. Cook, stirring frequently, 2 to 3 minutes, or until heated through. Turn off the heat and stir in the juice of the remaining lime wedges. Season with salt and pepper to taste. Transfer to a serving dish. Serve with the cooked rice on the side. Garnish with the green tops of the scallions. Enjoy!

Finish & serve your dish: