When one of the local principals I get to work with was able to return for another Roediger House dinner this past Wednesday night, I served up a beef and mushroom stir fry that seemed to satisfy the appetites around the table. To change it up a bit (this meal is always good and doesn't need much modification!), I went with brown rice, a suitably appealing variation from the standard.
"Glorious Beef with Mushrooms," in Wok Fast by Hugh Carpenter and Teri Sandison. Ten Speed Press, 2002, p. 87 (recipe) and p. 26-27 (marinade and sauce).
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