Beef & Mushroom Farmers Market Stir Fry

Farmers Market Season is now in full swing! My favorite farmers market to frequent is the Downingtown Farmer’s Market where I can not only get the freshest local produce, but everything else I need to get healthy meals on the table. I think that the best farmers market meals allow you to edit the recipe based on what’s fresh and available that week at the market. A Stir Fry is an ideal choice. That’s why I think this Beef & Mushroom Farmers Market Stir-Fry is a perfect recipe to kick off my collaboration with Downingtown Farmers Market. All of the ingredients were sourced from Downingtown Farmers Market (see my vendor list at the bottom). It serves 4.

Ingredients:

1 lb Beef Stir-fry Meat

1.5 tsp Umami Blend salt-free seasoning

6 oz of mushrooms (I used 2 oz of each Lion’s Main, Shiitake, And Yellow Oyster Mushrooms)

4 Green Onions or Scallions

1 bag of Fresh Spinach

1 bunch of Chard

Handful of Pea Shoots (plus more for garnish)

5 Radishes

5-6 leaves of mature bok choy (or 3-4 baby bok choy)

3 Carrots

3 Tbsp Olive Oil (divided)

1 tsp Kosher Salt (divided)

1/4 tsp Pepper

Prep:

It’s especially important when making stir-fries to get all the prep work done before you start cooking. I prep each ingredient and put them in separate small bowls so that they’re ready when I need them (Covered, they can be left for a few hours, but do not leave the meat out for longer than 30 minutes). I start by giving all the produce a quick rinse under cold water, giving any areas that need it an extra scrub (like the bok choy stems and carrots).

– Separate leaves from stems of the chard and bok choy by slicing each side of the leaf off the stem. Slice the stems into 1/3 inch pieces on the diagonal and set aside in a bowl.
– Pile the leaf halves on top of each other and roll length-wise, like a cigar, then make 1/4 inch slices. Put all of the sliced leaves in their own bowl and set aside.
– Roughly chop a handful of pea shoots into 1/2 inch pieces and set aside (leaving the rest raw and whole to use as garnish)
– Slice radishes into 1/4 inch slices and set aside in their own bowl.
– Roughly chop spinach into half inch pieces and set aside in their own bowl.
– Cut carrots into 1 inch pieces (peeling is optional) and then slice them into thin matchsticks. Mine were about 1/5 of an inch thick.
– Prep mushrooms by wiping off any dirt and removing any woody stems (such as the shiitake). Slice Lion’s mane & Shiitake mushrooms into 1/3 inch slices and break down oyster mushrooms into smaller pieces as needed and set aside.
– Slice the white part of the green onions in 1/2 inch diagonal slices. Cut the stems of the green onions into 1 inch pieces. Put them both in the same bowl and set aside. I also like to thinly slice the very tops of green part and set aside to garnish with at the end.
– Remove beef from package and pat dry with kitchen or paper towels. Slice the beef against the grain in 1/3 inch slices, sprinkle the umami seasoning plus 1/2 tsp of salt evenly over the top and toss with your fingers to coat the pieces and set aside.

How I Make It:

– Heat a large skillet or wok on medium to medium high heat (depending on how hot your burner gets). Add half of the olive oil and wait 30 seconds or so for the oil to heat up.
– Add sliced mushrooms to pan and sauté until golden brown (8-10 minutes). If your mushrooms vary in size, add the smaller ones after about 2 minutes to allow for maximum browning. Season them with a good pinch of your reserved salt as you finish cooking them and set aside in a bowl or dish.
– Return pan to the burner, add the remaining olive oil and allow to heat for 30-60 seconds.
– Add the white part of the green onion to the pan, along with the stems of the bok choy and chard. Allow to cook 2-3 minutes or until desired tenderness, seasoning with a pinch of your reserved salt.
– Push the onion and stem mixture toward the outer edge of the pan, allowing the remaining hot olive oil to drain into the center. Add Carrots and sauté for a minute or so until they start soften.
– Add radishes and sauté an additional minute with another pinch of your reserved salt and some ground pepper.
– Add chopped greens from bok choy and chard as well as the chopped pea shoots and remaining salt and pepper. Allow to cook for 3-4 minutes, stirring frequently.
– Push the mixture to the outside and along the sides of the pan to allow any remaining olive oil to drain into the center.
– Add the beef and cook in the center of the pan until brown.
– Add sautéed mushrooms and any juice that may have collected in the dish to the pan.
– Stir until well combined and heated through.
– Taste and adjust seasoning as needed.
– Serve immediately with fresh pea shoots and chopped tops of green onion as garnish.

Tips:

– Add a little extra olive oil if needed as you add the next component.
– Taste as you go to make sure the doneness and seasoning are to your liking.

This is a beautiful and healthy meal that can satisfy anyone’s food preferences. You can easily swap out the protein for whatever you like for that meal, or make it full on vegan by keeping the meat out altogether and adding more mushrooms. The dish develops a deep satisfying umami flavor with the mushrooms and the spice blend, while the freshness of the vegetables gives it balance. Keep it seasonal by switching out different veggies as they become available at the market.