Beef and Mushroom Stir-Fry

• 1 pound boneless sirloin steak, sliced 1/4 inch thick
• 1 tablespoon plus 2 teaspoons cornstarch
• 1 tablespoon plus 2 teaspoons balsamic vinegar
• 3 teaspoons soy sauce
• 2 teaspoons packed light brown sugar
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/2 small red onion, cut into thin wedges
• 4 ounces mixed mushrooms, sliced
• 1 bunch Swiss chard, stems cut into 1/2-inch pieces, leaves shredded
• Kosher salt and freshly ground pepper
• Juice of 1/2 lemon
• Cooked rice, for serving (optional)

1. Toss the beef with 1 tablespoon each cornstarch and vinegar and 2 teaspoons soy sauce in a medium bowl.
2. In another bowl, stir the brown sugar, the remaining 2 teaspoons each cornstarch and vinegar, the remaining 1 teaspoon soy sauce, and 1/3 cup water until dissolved.
3. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat.
4. Add the beef and cook, stirring occasionally, until just cooked through, 2 to 3 minutes.
5. Transfer to a bowl and wipe out the skillet.
6. Heat the remaining 2 tablespoons olive oil in the skillet over high heat.
7. Add the garlic and red onion and stir-fry 2 minutes.
8. Add the mushrooms, chard stems, 1/4 teaspoon salt, and pepper to taste and stir-fry until the vegetables are just tender, 4 minutes.
9. Add the chard leaves and stir-fry until wilted.
10. Stir the brown sugar mixture and add to the skillet along with the beef, stirring, until thickened, 1 minute.
11. Add the lemon juice and season with salt and pepper.
12. Serve with rice.
13. Photograph by Andrew Purcell

sirloin steak, cornstarch, balsamic vinegar, soy sauce, brown sugar, extravirgin olive oil, garlic, red onion, mixed mushrooms, swiss chard, kosher salt, lemon, rice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/beef-and-mushroom-stir-fry-recipe.html (may not work)