Quick Pan-Seared Beef Strips with Mushroom Sauce and Brussels Sprouts
Tender beef strips quickly cooked and coated in a savory dairy-free mushroom sauce, served alongside simply pan-fried seasonal Brussels sprouts.
Ingredients
- Beef Strips250 g
- Onion40 g
- Garlic5 g
- Olive Oil10 ml
- Salt1 g
- Black Pepper1 g
- Mushrooms100 g
- Vegetable Broth150 ml
- Cornstarch5 g
- Brussels Sprouts200 g
Instructions
- 1Step 1
Pat the beef strips dry with paper towels. Season generously with salt and black pepper. (Prep time: 2 minutes)
- 2Step 2
Slice the mushrooms. Finely chop the onion and mince the garlic. Trim the ends of the Brussels sprouts and halve them if large. (Prep time: 10 minutes)
- 3Step 3
Heat half of the olive oil (10 ml) in a large pan over high heat. Add the beef strips in a single layer (cook in batches if necessary to avoid crowding) and sear for 1-2 minutes per side until browned. Remove the beef from the pan and set aside. (Cook time: 4 minutes)
- 4Step 4
Add the remaining olive oil (10 ml) to the same pan (no need to wipe). Add the sliced mushrooms and chopped onion and cook over medium-high heat, stirring occasionally, for 5 minutes until softened and lightly browned. (Cook time: 5 minutes)
- 5Step 5
Add the minced garlic to the pan and cook for 1 minute until fragrant. (Cook time: 1 minute)
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