Nutritional Info

Nutrition Facts

Serving Size 1 (289g)

Calories 701
Calories from Fat 214 (30%)
Amount Per Serving %DIV
Total Fat 23.7g 36%
Saturated Fat 9.7g 49%
Monounsaturated Fat 10.8g
Polyunsaturated Fat 3.2g
Trans Fat 0.0g
Cholesterol 150.4mg 50%
Sodium 923mg 40%
Potassium 789.9mg 17%
Total Carbohydrate 70.9g 24%
Dietary Fiber 9.1g 37%
Sugars 29.1g
Protein 43.2g 86%

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Recipe Description
The stir-frying technique comes from Asian cooking, but the ingredients here have a definite Italian accent. A mix ojporcini and cremini mushrooms complements the steak slices and piquant vinegar-tomato blend.
Prep time
30 min
Cook time
15 min
Ready In
45 min

Ingredients

Serves Tool

Serves To:USMetric
1 1/2 Cup(c)  boiling water
6 1/4 Ounce(oz)  fresh cremini mushrooms, thinly sliced (2 cups)
1 Pound(lb)  beef flank cut into strips
2/3 Cup(c)  dried porcini mushrooms
1 Tablespoon(T)  chopped fresh parsley
4   italian plum tomatoes, thinly sliced
1 Cup(c)  beef broth
1/4 Teaspoon(t)  coarse ground black pepper
1/2 Teaspoon(t)  salt
2 Tablespoon(T)  balsamic or red wine vinegar
2 Tablespoon(T)  margarine or butter
2 Teaspoon(t)  cornstarch

Preparation

In medium bowl, soak porcini mushrooms in boiling water for 20 minutes. Drain, reserving 1/4 cup liquid. Set mushrooms aside.

In small bowl, combine reserved mushroom liquid, broth, vinegar and cornstarch; blend well. Set aside.Melt 1 tablespoon of the margarine in larges killet or wok over medium-high heat. Add beefstrips, salt and pepper; cook and stir 2 to 3 minutes or until beef is browned. R emove from skillet; cover to keep warm.

In same skillet, melt remaining 1 tablespoon margarine over medium heat. Add porcini and cremini mushrooms; cook and stir 3 minutes.

Stir broth mixture until smooth; add to skillet. Cook and stir until sauce is thickened and bubbly. Add beef and tomatoes; cook and stir until thoroughly heated. Sprinkle with parsley.

Additional notes

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