Description
This Beef and Mushroom Stir-Fry is a quick and easy recipe that’s perfect for a weeknight meal. Tender strips of beef and fresh mushrooms are stir-fried with a flavorful sauce, making it a delicious and satisfying dish.
Ingredients
Units
Scale
For the Beef:
- 1 large ribeye steak, thinly sliced
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- For the Stir-Fry Sauce:
- 3 tablespoons oyster sauce
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons sugar
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
For the Stir-Fry:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 large onion, sliced
- 2-inch piece of ginger, julienned
- 8 ounces mushrooms, quartered
- 3 green onions, sliced
Instructions
- Prepare Beef: In a bowl, combine beef, baking soda, cornstarch, and soy sauce. Set aside.
- Make Sauce: In a separate bowl, whisk together all the stir-fry sauce ingredients.
- Stir-Fry: Heat olive oil in a large skillet or wok over high heat. Add marinated beef and spread in a single layer. Let it sear for 2 minutes without stirring, then stir-fry until browned. Add garlic, onion, and ginger; cook for 1 minute. Stir in mushrooms and cook until slightly softened.
- Combine and Finish: Pour the prepared sauce over the beef and vegetables. Stir-fry until everything is well combined and the sauce thickens slightly.
- Garnish and Serve: Garnish with sliced green onions and serve immediately with rice or noodles.
Notes
- Wok: A large skillet can be used if you don’t have a wok.
- Storage: Refrigerate leftovers for 3-4 days or freeze for 3-4 months.
Nutrition
- Serving Size: 1 Serving
- Calories: 400kcal
- Sugar: 12g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
