This budget-friendly recipe takes the flavors and elements of a traditional pot roast and reinterprets it as a quick-cooking stir-fry. Half a pound of beef makes enough for four!
Total Time: 45 min
Prep: 15 min
Inactive: 15 min
Cook: 15 min
Yield: 4 servings
8 ounces beef sirloin, thinly sliced
1 1/2 teaspoons cornstarch
Kosher salt and freshly ground black pepper
4 ounces small red bliss potatoes, sliced into 1/8-inch-thick half-moons
1 cup low-sodium beef broth
1/2 teaspoon soy sauce
3 tablespoons plus 1 teaspoon vegetable oil
4 ounces cremini mushrooms, sliced
2 medium carrots, sliced into 1/8-inch coins
1 stalk celery, cut into 1/8-inch-thick slices
1 clove garlic, minced
1 tablespoon tomato paste
1 tablespoon unsalted butter
1 tablespoon chopped fresh parsley
6 ounces wide egg noodles, cooked and buttered, for serving
Toss the beef in a bowl with 1/2 teaspoon of the cornstarch, 1/2 teaspoon salt and 1/8 teaspoon pepper. Rest at room temperature for 15 minutes.
Place the potatoes and 1 teaspoon salt in a large skillet, and cover with 2 cups water. Bring to a simmer and cook until tender, about 4 minutes. Drain the potatoes and set aside for a later use. Rinse the skillet and wipe dry.
In a small bowl, whisk together the broth, soy sauce, the remaining 1 teaspoon cornstarch and 1/4 teaspoon salt until the cornstarch dissolves.
Heat 1 tablespoon of the oil in the reserved skillet set over medium-high heat. Add the mushrooms in one layer, season with salt and pepper and do not stir. When the mushrooms are nicely browned on the bottom, 2 to 3 minutes, remove to a large bowl. Add 1 tablespoon and 1 teaspoon of the oil to the pan and spread out the beef in a single layer. Cook without stirring until browned on one side but not completely cooked through, 1 minute. Transfer to the bowl with the mushrooms. Add the remaining 1 tablespoon oil to the skillet, and toss in the carrots and celery. Season with salt and pepper. Stir for about 1 minute, then add the garlic and cook for 30 seconds. Add the tomato paste and stir continuously until it turns a shade darker, 30 seconds. Pour in the beef stock mixture, making sure all of the cornstarch gets in the pan. Return the beef, mushrooms and potatoes to the pan. Simmer until the sauce thickens and the flavors are incorporated, 2 minutes. Check for seasoning and adjust if necessary. Remove from the heat and stir in the butter and parsley. Serve with the buttered egg noodles.
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From Food Network Kitchen
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