Sweet & Spicy Chinese Beef & Mushrooms

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
8	ounces	Portobello mushroom caps -- baby, sliced
1	pound	beef skirt steak -- or flat iron, sliced
4	whole	green onions -- sliced, white & some green
1	clove	garlic -- minced
1/4	teaspoon	crushed red pepper flakes
1	tablespoon	low-sodium soy sauce
1	teaspoon	hoisin sauce
1 1/2	tablespoons	plum sauce
1/2	teaspoon	seasoned salt
1/2	teaspoon	seasoned pepper
1	tablespoon	five-spice powder
1	teaspoon	dry mustard
1	teaspoon	Dijon mustard
1/2	teaspoon	brown sugar
1	tablespoon	unsalted butter
2	cups	cooked rice

Mix garlic, crushed red pepper, soy sauce, hoisin sauce, plum sauce, salt, pepper, dry mustard, Dijon mustard and brown sugar until smooth. Set aside.

Add butter to hot fry pan or wok. Stir fry the mushrooms and green onions for two minutes.

Add the beef to the wok or fry pan and stir fry until browned thee minutes or until done to your liking.

Add sauce to the fry pan or wok and stir to coat the meat and vegetables. Heat until sauce is bubbling.

Serve over rice.

Makes 4 Servings.

NOTES : I use sliced baby bella mushrooms in this dish. I used a flat iron steak sliced thin against the grain.

Per Serving: 385 Calories; 15g Fat (36.7% calories from fat); 26g Protein; 34g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 470mg Sodium. Exchanges: 1½ Grain (Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates.