Prep time: 10 mins | Cook time: 6 mins | Total time: 16 mins | Serves: 4
A simple dish with tender rib-eye steak, earthy mushrooms, and stir fry veggies. This Beef Mushroom Stir Fry is super easy to throw together, savoury, and perfect for the whole family.
INGREDIENTS
Beef:
1 large rib-eye steak thinly sliced
1 teaspoon baking soda
1 tablespoon cornstarch
2 tablespoons soy sauce
Stir Fry Sauce:
3 tablespoons oyster sauce
2 tablespoons soy sauce low sodium
1 teaspoon dark soy sauce
2 teaspoons sugar
2 teaspoons rice vinegar
1 teaspoon sesame oil
Stir Fry:
2 tablespoons olive oil
3 cloves garlic minced
1 large onion sliced
2-inch ginger piece julienned
8 ounces mushrooms quartered
3 green onions sliced
HOW TO MAKE BEEF MUSHROOM STIR FRY
Step 1: In a bowl, place the beef, baking soda, cornstarch, and 2 tbsp of soy sauce. Mix well and set aside.
Step 2: In another bowl, combine the stir fry sauce ingredients and set them 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. Spread out and cook for about 2 minutes without disturbing. Lightly toss before adding in the garlic, onion, and ginger. Cook for another minute. Now, stir in the mushrooms and continue to cook for 2 minutes more until they begin to brown a little. Pour in the sauce and toss.
Step 4: Before serving, garnish with green onions. Enjoy!
NOTES:
Place in an air-tight container and store in the fridge for up to 3 to 4 days. When ready to serve, reheat in the microwave or the pan over medium heat, covered.
For any leftovers, keep them in an airtight container and the freezer for up to 3 to 4 months.
Nutrition Facts:
Serving: 1serving, Calories: 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 large rib-eye steak thinly sliced
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- Stir Fry Sauce:
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce low sodium
- 1 teaspoon dark soy sauce
- 2 teaspoons sugar
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- Stir Fry:
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 large onion sliced
- 2-inch ginger piece julienned
- 8 ounces mushrooms quartered
- 3 green onions sliced
Instructions
Step 1: In a bowl, place the beef, baking soda, cornstarch, and 2 tbsp of soy sauce. Mix well and set aside.
Step 2: In another bowl, combine the stir fry sauce ingredients and set them 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. Spread out and cook for about 2 minutes without disturbing. Lightly toss before adding in the garlic, onion, and ginger. Cook for another minute. Now, stir in the mushrooms and continue to cook for 2 minutes more until they begin to brown a little. Pour in the sauce and toss.
Step 4: Before serving, garnish with green onions. Enjoy!
Notes
Place in an air-tight container and store in the fridge for up to 3 to 4 days. When ready to serve, reheat in the microwave or the pan over medium heat, covered. For any leftovers, keep them in an airtight container and the freezer for up to 3 to 4 months.
