Beef and Mushroom Fettuccini

Use unsweetened soy milk for this dairy-free recipe.

Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 cup unsweetened soy milk
  • 1⁄2 Tbsp. white vinegar
  • 1 lb. boneless tender beef steak
  • 3 Tbsp. olive oil
  • 1 small onion, thinly sliced
  • 1⁄2 lb. fresh mushrooms, sliced
  • 2 1⁄2 Tbsp. all-purpose flour
  • 1⁄4 cup soy sauce
  • 1 clove garlic, pressed
  • 1⁄4 cup water
  • 1⁄3 cup minced fresh parsley
  • 2 cups fettuccini, cooked


  • In a small bowl, combine soy milk and vinegar. Allow to stand for 15 minutes.
  • Meanwhile, cut beef across grain into thin slices. In a large skillet, heat one tablespoon oil over high heat. Add beef. Stir-fry for one minute. Remove beef from skillet.
  • Add remaining 2 tablespoons oil to skillet and heat. Add onion and mushrooms. Stir-fry 4 minutes. Reduce heat to medium.
  • In a small bowl, blend flour, soy sauce, garlic, and 1⁄4 cup water. Add to skillet, stirring constantly. Bring to a boil. Stir constantly and cook for one minute.
  • Gradually add soy milk mixture. Add beef and parsley, continuing to stir constantly. Cook until just heated through. Serve over cooked noodles.