Mediterranean Stir-Fried Beef

This stir-fry bridges two worlds: the quick, high-heat technique of Asian cooking with Mediterranean flavors like red wine vinegar, garlic, olive oil, and Parmesan.

Partially freezing the round steak before slicing is the move that makes this recipe work at home. A 20-minute stint in the freezer firms the meat just enough to cut paper-thin strips against the grain. Those thin slices cook in about 3 minutes and stay tender even from an inexpensive cut like round steak.

The red wine vinegar marinade does double duty. It tenderizes the beef while building the base for the sauce. Once you drain the meat, cornstarch stirred into that reserved marinade thickens into a glossy coating that clings to the vegetables and linguine instead of pooling on the plate.

Cook the beef and vegetables separately, then combine at the end. Crowding everything together steams the ingredients instead of searing them.

Kitchen Tips

• Slice the beef as thin as you can manage. Thick pieces will be chewy since round steak is a lean cut with little marbling.
• Get the oil shimmering before adding the beef. If the pan isn’t hot enough, you’ll boil the meat in its own juices.
• Don’t thaw the frozen vegetables before stir-frying. They go straight from the bag into the hot pan for 4 minutes.
• Add the mushrooms last since they release a lot of moisture and would make everything soggy if added too early.

Variations

• Swap linguine for penne or orecchiette to catch more of the sauce in each bite.
• Use balsamic vinegar instead of red wine vinegar for a sweeter, more caramelized flavor.
• Add a handful of sun-dried tomatoes or Kalamata olives with the mushrooms for extra Mediterranean punch.