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Sweet & Spicy Beef Stir-Fry
with Mushrooms, Cabbage & Zucchini
25 MIN
2 Servings
From the Test Kitchen
This easy stir-fry highlights tender beef and a bevy of vibrant vegetables, which all come together in one pan with an irresistibly sweet, savory, and spicy sauce. It’s finished with a sprinkle of delicate sesame seeds for pleasant crunch and nutty flavor in each bite.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories360 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Medium dice the zucchini. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and finely chop the ginger. In a bowl, combine the mirin, soy sauce, sugar, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved.
2
Cook the beef & mushrooms:
Separate the beef; pat dry with paper towels. Transfer to a bowl and season with salt and pepper. Add half the cornstarch (you will have extra) and toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef and mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and the beef is just cooked through. Leaving any excess oil and browned bits (or fond) in the pan, transfer to a plate.
3
Start the stir-fry:
Heat the pan of reserved fond on medium-high until hot. Add the diced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced cabbage and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.
4
Finish the stir-fry & serve your dish:
Add the cooked beef and mushrooms and sauce (carefully, as the liquid may splatter) to the pan. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds. Enjoy!
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Medium dice the zucchini. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and finely chop the ginger. In a bowl, combine the mirin, soy sauce, sugar, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved.
2
Cook the beef & mushrooms:
Separate the beef; pat dry with paper towels. Transfer to a bowl and season with salt and pepper. Add half the cornstarch (you will have extra) and toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef and mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and the beef is just cooked through. Leaving any excess oil and browned bits (or fond) in the pan, transfer to a plate.
3
Start the stir-fry:
Heat the pan of reserved fond on medium-high until hot. Add the diced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced cabbage and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.
4
Finish the stir-fry & serve your dish:
Add the cooked beef and mushrooms and sauce (carefully, as the liquid may splatter) to the pan. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds. Enjoy!
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