Pepper Steak with Crimini and Oyster Mushrooms

INGREDIENTS

• 1-1/4 pounds beef round or flank steak
  
• 2 teaspoons salt
  
• 2 to 3 teaspoons mixed pepper blend or ground black pepper
  
• 2 tablespoons olive oil, divided
  
• 12 ounces Modern crimini mushrooms, cleaned, trimmed and sliced
  (about 3-3/4 cups)
  
• 1 tablespoon finely chopped garlic
  
• 1 pound zucchini, halved lengthwise and sliced
  
• 1 tablespoon flour
  
• 1 cup beef broth
  
• 4 ounces Modern oyster mushrooms, cleaned and stems removed
  (about 1-1/4 cups)
  
• 1 cup cherry tomatoes, halved

INSTRUCTIONS

To make this quick stir-fry even faster, you can slice the meat, mushrooms and vegetables ahead; wrap them separately and refrigerate them until your skillet is hot.

Cut beef diagonally, across grain, into thin slices; sprinkle with salt and pepper blend. In large skillet, heat 1 tablespoon of oil over medium heat. Add beef in two batches; cook and stir just until browned, about 5 minutes; remove and keep warm. In same skillet, heat remaining 1 tablespoon oil. Add crimini mushrooms and the garlic; cook and stir until tender, about 5 minutes. Add zucchini; cook, stirring occasionally until slightly softened, about 2 minutes. In small cup, combine 1/4 cup of the broth with the flour. Stir into skillet along with remaining 3/4 cup broth; cook and stir until thickened. Stir in oyster mushrooms, tomatoes and beef; cook only until hot. Serve over steamed rice or noodles, if desired.

Yield: 4 servings