This is the result of an evening where dinner plans were supposed to be one thing that turned into something else because of the lack of an ingredient. I originally was going to make beef stroganoff. I had a couple of small steaks in the fridge that I had to cook and we were originally going to grill them! So, these steaks went from 1 recipe to another, then yet to another recipe. What I ended up with was a quick, easy, yummy meal full of flavor! It got a big old seal of approval from Grumpy!
I am submitting this post to Presto Pasta Nights being hosted this week by Emma of Souperior. There is still time to submit for this week so if you made a yummy pasta meal this that you want to share you can do so! The guidelines as well as the future hosts and link to the round ups can be found on the Presto Pasta Night’s web page run by Ruth of Once Upon a Feast. If your interested in hosting, you can find Ruth’s contact information on the web page also! Hope to see you there!
8 oz thin sliced steak pieces
4 oz sliced baby portobello mushrooms
1 broccoli crown, flowerts only
1 cup beef broth
1 tablespoon Lee Kum Kee Mushroom flavored soy sauce (you can use a dark soy sauce instead if you can’t find or don’t have the Mushroom flavored soy)
1 heaping teaspoon Kum Kee Lee Black Bean Chili Sauce
2 tablespoons brown sugar
1/2 cup water
1 heaping teaspoon cornstarch
8 oz dried linguini, cooked according to package directions (we use Dreamfield and love it!)
Slice steak into thin slices. Prep mushrooms and broccoli and set aside. Prep sauce by adding beef broth, soy sauce, black bean chili sauce, and sugar. Stir well and set aside. Start cooking pasta according to package directions.
Heat skillet on high heat. Add 1 tablespoon olive oil. When oil is hot, add steak slices and stir-fry about 4 minutes, until meat just loses its pink color. Don’t cook much longer or the meat will become tough. Remove steak from skillet and cover to keep warm. Add a little more oil to pan if needed and then add mushroom. Turn heat down to medium and stir-fry mushrooms until browned. Place mushrooms in same bowl as beef and cover to keep warm. Add broccoli to hot skillet along with 1-2 tablespoons of water. Cover and steam until tender – about 3 minutes, remove lid and let water evaporate. Place broccoli in a separate bowl and cover.
At this time the pasta should be about ready to come off the stove (mine takes 9 minutes to cook). Drain pasta and set aside.
Pour sauce mixture into hot skillet that you cooked all the other ingredients in. Bring to a boil then add water mixed with cornstarch to sauce, stirring constantly. Once sauce starts to thicken turn off heat and add steak/mushroom mixture and coat with sauce. Next add broccoli, then pasta, tossing to coat well with sauce. This makes a good amount of sauce! Serve & enjoy!
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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