Here’s today’s TRICK:
Did you know that mushrooms that look “old” are actually more flavorful? Buy them marked down and with a smile on your face, knowing (smugly) that not only have you purchased yourself a good deal, you’re getting better flavor!
And here’s a TIP:
Don’t throw out the stems! Chop them up finely in your food processor, saute them in a little butter (I add garlic), and then freeze. Next time you’re making rice, toss them in to make a delicious mushroom pilaf, or add those frozen gems to your soup or stews. The point is nothing should go to waste on the delectable ‘shroom!
And your RECIPE
(from our Low Carb Dinner Answers Menus):
Stir-Fry Beef with Broccoli and Mushrooms
- 2 teaspoons olive oil divided
- 1 pound beef round steak trimmed and cut into 2-inch strips
- 1 dash white pepper
- sea salt to taste
- 7 cloves garlic pressed
- 2 teaspoons freshly grated ginger
- 1 1/2 cups sliced mushrooms
- 1 pound broccoli cut into florets and steamed till tender-crisp
- 2 teaspoons cornstarch
- 2 teaspoons low sodium soy sauce
- 1/3 cup low sodium beef broth
- 1/2 teaspoon sesame oil
- DO-AHEAD TIP: Steam broccoli.
- Heat 1 1/2 teaspoons of oil in a skillet or wok over medium-high heat; add beef strips and stir-fry for 5 minutes or till browned and cooked to the desired level of doneness.
- Add white pepper and salt then remove from skillet and keep warm.
- Heat remaining oil in the skillet or wok; add garlic, gingerroot, and mushrooms; stir-fry for 2 minutes. Add beef strips and steamed broccoli florets.
- In a small bowl, whisk together cornstarch, soy sauce and broth to a smooth paste; add to skillet or wok and cook for 30 seconds or until thickened; add the sesame oil, blend well and serve.