Prep time: 10 mins | Cook time: 6 mins | Total time: 16 mins | Serves: 4
My husband is obsessed with this Beef Mushroom Stir Fry. He loves Asian-inspired flavours, and this suits his taste perfectly! It has tender rib-eye steak, earthy mushrooms, and stir fry veggies smothered in a simple homemade sauce that’s to die for!
INGREDIENTS
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Beef:
1 tbsp cornstarch
1 tsp baking soda
2 tbsp soy sauce
1 large rib-eye steak thinly sliced
Stir Fry Sauce:
1 tsp dark soy sauce
3 tbsp oyster sauce
1 tsp sesame oil
2 tsp sugar
2 tsp rice vinegar
2 tbsp soy sauce low sodium
Stir Fry:
1 large onion sliced
2 tbsp olive oil
3 cloves garlic minced
2” ginger piece julienned
3 green onions sliced
8 oz. mushrooms quartered
HOW TO MAKE BEEF MUSHROOM STIR FRY
Step 1: In a bowl, add the beef, baking soda, cornstarch, and 2 tbsp of soy sauce. Mix well until the beef is completely coated.
Step 2: In another bowl, combine the stir fry sauce ingredients (dark soy sauce, oyster sauce, sesame oil, sugar, rice vinegar, and soy sauce) until well mixed. Set aside.
Step 3: In a large skillet or wok, heat the olive oil over high heat. Once the oil is hot, add the beef to the skillet, spreading it out. Cook the beef for about 2 minutes, undisturbed. After 2 minutes, toss the beef around a little before adding the garlic, onion, and ginger. Continue to cook for a minute more. Then, add the mushrooms and cook for another 2 minutes until the mushrooms just begin to turn slightly brown. Lastly, pour in the sauce and toss.
Step 4: Remove the skillet from the heat when done and serve the Beef Mushroom Stir Fry garnished with green onions. Enjoy!
NOTES:
Keep any leftovers in an airtight container and store them in the fridge for up to 3 to 4 days. To reheat, you can do this in the microwave or a pan (covered) over medium heat.
Place the leftovers in an airtight container and freeze them for up to 3 to 4 months.
Nutrition Facts:
Serving: 1servingCalories: 258kcal (13%)Carbohydrates: 14g (5%)Protein: 15g (30%)Fat: 16g (25%)Saturated Fat: 5g (31%)Cholesterol: 34mg (11%)Sodium: 1337mg (58%)Potassium: 464mg (13%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 90IU (2%)Vitamin C: 6mg (7%)Calcium: 27mg (3%)Iron: 2mg (11%)
Ingredients
- Beef:
- 1 tbsp cornstarch
- 1 tsp baking soda
- 2 tbsp soy sauce
- 1 large rib-eye steak thinly sliced
- Stir Fry Sauce:
- 1 tsp dark soy sauce
- 3 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tsp sugar
- 2 tsp rice vinegar
- 2 tbsp soy sauce low sodium
- Stir Fry:
- 1 large onion sliced
- 2 tbsp olive oil
- 3 cloves garlic minced
- 2” ginger piece julienned
- 3 green onions sliced
- 8 oz. mushrooms quartered
Instructions
Step 1: In a bowl, add the beef, baking soda, cornstarch, and 2 tbsp of soy sauce. Mix well until the beef is completely coated.
Step 2: In another bowl, combine the stir fry sauce ingredients (dark soy sauce, oyster sauce, sesame oil, sugar, rice vinegar, and soy sauce) until well mixed. Set aside.
Step 3: In a large skillet or wok, heat the olive oil over high heat. Once the oil is hot, add the beef to the skillet, spreading it out. Cook the beef for about 2 minutes, undisturbed. After 2 minutes, toss the beef around a little before adding the garlic, onion, and ginger. Continue to cook for a minute more. Then, add the mushrooms and cook for another 2 minutes until the mushrooms just begin to turn slightly brown. Lastly, pour in the sauce and toss.
Step 4: Remove the skillet from the heat when done and serve the Beef Mushroom Stir Fry garnished with green onions. Enjoy!
Notes
Keep any leftovers in an airtight container and store them in the fridge for up to 3 to 4 days. To reheat, you can do this in the microwave or a pan (covered) over medium heat. Place the leftovers in an airtight container and freeze them for up to 3 to 4 months.
