Entrees > Mushrooms > Beef, Broccoli & Mushrooms >
Beef, Broccoli & Mushrooms
1 LB boneless beef chuck short ribs
1/2 to 3/4 C teriyaki sauce
1/4 C soy sauce
1 TBS crushed garlic
2 bunches fresh broccoli, cut into flowerets (large stems removed)
1 pkg. (8 oz) medium button mushrooms, sliced
1 small yellow onion, peeled & sliced thin
1 TBS butter
2 TBS olive oil
Black pepper to taste
Lawry's Seasoned Salt to taste
Marinate short ribs in teriyaki and soy sauces with crushed garlic. Place in refrigerator in a covered container for twenty-four to forty-eight hours, turning meat every twelve hours or so. Cut broccoli into flowerets (remove and discard large stems). Bring a pot of slightly salted water to a boil; add broccoli flowerets. Cover and steam for about ten minutes, or until broccoli is tender. Drain. Using the same pot, combine sliced mushrooms and onion with butter; saute for about five to seven minutes, or until mushrooms and onions are tender. Set aside but do not drain liquid. In a large skillet, heat olive oil over medium-low heat. Add marinated short ribs with marinade liquid. Cook over medium-low heat for about ten to fifteen minutes, stirring occasionally. Add the cooked broccoli and mushroom/onion mixture with liquid. Season with black pepper and Lawry's Seasoned Salt to taste. Stir and continue to cook over medium-low heat until heated through.
Suggestions: Serve with white, brown or seasoned rice if desired.
*Beef, Broccoli & Mushrooms images (C) Shenanchie O'Toole (2015). Click on image above to view larger size in a new window.
Related Link:
Food Fare Culinary Collection: Mushroom Melange
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