Iron-Rich Beef and Mushroom Skillet

In a small bowl, whisk together the low-sodium beef broth, tamari, cornstarch, and black pepper until smooth. Set the sauce aside.

Heat half of the olive oil (0.5 tbsp) in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 4 to 5 minutes until browned and tender. Remove mushrooms from the skillet and set aside.

Add the remaining olive oil (0.5 tbsp) to the same skillet. Add the beef strips in a single layer. Cook, stirring frequently, for 5 to 7 minutes, ensuring the beef is cooked completely through with no pink remaining.

Reduce the heat to medium. Add the minced garlic to the beef and cook for 1 minute until fragrant.

Return the cooked mushrooms to the skillet with the beef.

Give the reserved broth mixture a quick stir and pour it into the skillet. Simmer for 2 to 3 minutes, stirring constantly, until the sauce thickens and coats the beef and mushrooms.

Remove the skillet from the heat. Divide the warm cooked white rice among four plates, top with the iron-rich beef and mushroom mixture, garnish with fresh parsley, and serve immediately.