Beef strips with mushrooms are a quick second course to serve when you have little time but want to enjoy a tasty and healthy dish. After cleaning and finely slicing the mushrooms, proceed to the very quick cooking of both the meat and mushrooms, and in just 15 minutes the dish is ready. You can also choose other types of mushrooms like pioppini, porcini, or portobello. Furthermore, this dish is naturally gluten-free and lactose-free, making it perfect for those with intolerances.
Discover other recipes with mushrooms:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 21 oz beef slices (thinly sliced)
- 14 oz champignon mushrooms
- 1 clove garlic
- salt
- pepper
- 4 tbsps extra virgin olive oil
- parsley
Tools
- 1 Mandoline
- 1 Pan
- 1 Knife
Steps
Clean the mushrooms by removing all the soil.
Finely slice them with a mandoline.
In a large pan, pour half of the oil and the peeled garlic clove.
Heat, and as soon as the garlic starts to sizzle, add the mushrooms.
Cook on high heat for 5 minutes.
Stir the mushrooms after 2 minutes.
Once cooked, season with salt and pepper.
Remove the mushrooms from the pan, discarding the garlic.
Pour the remaining oil and heat over medium flame.
Add the meat and cook for about 2-3 minutes without turning.
Season with salt and flip the meat to the other side.
Add the mushrooms and let it savor for 1 minute.
Serve with fresh chopped parsley.
Advice
Mushrooms cooked on high heat without stirring them in the first few minutes will not release water.
Similarly, quick cooking for meat will not release juices.
It can be stored in the refrigerator for 2 days.
Second Course Recipes
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