Description
Easy Spicy Beef and Greens with Mushrooms – Bold Weeknight Flavor Made Simple
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 2 teaspoons soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black or white pepper
- 1 tablespoon cornstarch
- 6 to 8 small heads Chinese broccoli or bok choy, roughly chopped
- 2 cups sliced mushrooms
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, chopped
- 3 tablespoons spicy fermented bean paste
- 2 cups chicken broth
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon cornstarch mixed with 1 teaspoon water
- 1/3 cup neutral cooking oil, plus 2 tablespoons
- 1/2 cup dried red chili peppers
- 1 tablespoon Sichuan peppercorns
Instructions
- Mix beef with soy sauce, salt, pepper, and cornstarch. Rest 10–15 minutes.
- Heat 2 tablespoons oil, cook chilies and peppercorns until fragrant. Remove and crush. Reserve oil.
- Cook garlic, ginger, and green onions in same pan. Add bean paste and cook 2 minutes.
- Add broth, soy sauce, and sugar. Simmer gently.
- Add mushrooms and greens. Cook 2–3 minutes.
- Add beef and cook until just done.
- Stir in cornstarch slurry and simmer 1 minute.
- Transfer to bowl, top with chilies, and pour hot oil over before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg