Beef and Mushroom Stir Fry

Beef and Mushroom Stir Fry

Tender marinated beef and earthy shiitake mushrooms come together in a flavourful sauce in this easy and delectable Beef and Mushroom Stir Fry. This stir fry is gratifying and nourishing, with notes of ginger, garlic, and the deep umami of oyster sauce. When you’re seeking something easy but filling for supper on a weekday, this is the ideal option. For a full supper that will satisfy everyone at the table, serve it over rice or noodles.

Ingredients:

For the Beef:

  • 200 g beef butt or tenderloin, thinly sliced

For the Marinade:

  • 1/4 teaspoon salt (optional)
  • 1/2 tablespoon cooking wine
  • 1/2 tablespoon oyster sauce
  • 2 tablespoons water or chicken stock
  • 1/4 teaspoon white pepper
  • 3 teaspoons cornstarch
  • 1/2 tablespoon Olive oil

For Stir Fry:

  • Cooking oil as needed
  • 1/2 thumb ginger, skin removed and sliced
  • 1 garlic clove, sliced
  • 10 fresh shiitake mushrooms, roots removed and sliced
  • 4 scallions, cut into small sections (white part and green part separated)
  • 1/2 tablespoon oyster sauce
  • 1/2 tablespoon light soy sauce
  • 1 teaspoon sesame oil (optional)

Directions:
Let the meat marinate: Place the thinly sliced beef, oyster sauce, cooking wine, water or chicken stock, white pepper, and salt (if needed) in a medium bowl. Stir well. Make sure the steak is well covered before adding the cornflour and vegetable oil. While you get the other ingredients ready, let the beef marinade for at least fifteen minutes.
Get the veggies ready: Cut the garlic and ginger into slices, cut the shiitake mushrooms into slices after removing the roots, and cut the scallions into pieces, separating the green and white portions.
Make the beef: In a large skillet or wok, heat 1 tablespoon of cooking oil over medium-high heat. Add the marinated meat in a single layer after it’s heated. The steak should be browned on the exterior but still soft after one to two minutes of stirring. After taking the steak out of the pan, put it aside.
Stir-fry the veggies and aromatics: If necessary, add an additional tablespoon of oil to the same pan. Stir-fry the garlic and ginger slices for 30 seconds until aromatic. Add the sliced shiitake mushrooms and the white halves of the scallions. The mushrooms should be soft and gently browned after two to three minutes of stirring.
Mix and season: Add the cooked meat back to the pan and stir in the aromatics and mushrooms. Add the light soy sauce, sesame oil (if using), and the remaining oyster sauce and stir. Coat the steak and mushrooms with the sauce by tossing everything together. To blend the flavours, stir-fry for a further one to two minutes.
To finish and serve, add the green portions of the scallions and turn off the heat. If preferred, top the hot beef and mushroom stir-fry with more scallions and serve it over rice or noodles.

In summary, the earthy shiitake mushrooms and delicate marinated beef in this beef and mushroom stir-fry are enhanced by the aromatic flavours of soy, ginger, and garlic. This recipe is fast and simple, making it ideal for any hectic evening. Serve it with noodles or rice for a filling, healthy supper that will quickly become a family favourite.

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