Steak Stir-Fry With Mixed Mushrooms-Tomatoes

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“Tasty stir-fry. Adapted from Pillsbury's Stir Fries Cookbook. If NOT using low-sodium beef broth, omit salt.”

Ingredients Nutrition


  1. In medium bowl, soak porcini mushrooms in boiling water for 20 minutes.
  2. Drain, reserving 1/4 cup liquid.
  3. Set mushrooms aside.
  4. In jar, combine reserved mushroom liquid, broth, vinegar, and cornstarch; blend well.
  5. Set aside.
  6. Melt 1 tablespoons butter in large heavy skillet or Wok over medium-high heat.
  7. Add beef strips, salt*if using* and pepper; cook and stir 2-3 minutes or until beef is browned.
  8. Remove from skillet; cover to keep warm.
  9. In same skillet, melt remaining butter over medium heat. Add porcini and sliced mushrooms; saute for about 3 minutes.
  10. Shake broth mixture; then stir into the skillet; stir until smooth.
  11. Cook, stirring, until thickened. Watch carefully!
  12. Add beef and tomatoes; cook and stir to thoroughly heat.
  13. Sprinkle with parsley when served.
  14. Serve over rice, mashed potatoes or just in a pasta bowl.

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