Tender beef and mushroom cooked in a savory stir-fry sauce, the perfect accompaniment for a bowl of steamed rice!

Why make this Beef and Mushroom Stir-Fry?

If you’re looking for a quick and easy meal this is the recipe for you! This meal comes together in less than 15 minutes and with a bowl of steamed rice, it’s the perfect meal for one.

On top of that, this recipe is easily customizable. You can switch out the mushrooms for shiitake or oyster, or even switch them out entirely for green leafy vegetables or broccoli. The sauce is savory, and slightly peppery so it goes well with almost anything!

Ingredients

• Brown mushrooms: Brown mushrooms are great as they are a good canvas for the stir-fry sauce. Feel free to substitute them with whatever mushrooms you have available.
• Green onion: Green onion or spring onion gives the dish a pop of color and fragrance
• Velveted beef: Velveted beef ensures that the stir-fried beef is extra tender and delicious. If you don’t have time to velvet your beef feel free to use your favorite cut of steak thinly sliced
• Vegetable oil: Chinese cooking uses quite a lot of oil to cook their dishes. Make sure you use a neutral oil like canola or vegetable.
• Steamed rice: This dish is made to be served with rice! A hot bowl of freshly steamed rice is a must when having this.

Sauce

• Potato starch: Potato starch helps to thicken the sauce and give it that shine
• Water: Water makes up the body of the sauce. If you find that the sauce is too thick after cooking feel free to add more
• Black pepper: Pepper adds a kick to this dish, while also giving it a peppery fragrance
• Garlic: Garlic adds flavor to the sauce! You can’t go wrong with a little garlic.
• Chicken bouillon powder: Chicken powder is essential when cooking stir-fries, it gives the dish an extra boost of umami
• Yumyum: Yumyum is my special blend of MSG, it adds a delicious savory flavor to any dish, if you don’t have any you can purchase it here! Or you can use MSG instead.
• Sugar: Sugar adds sweetness to the dish and helps to balance out the flavors
• Oyster sauce: Oyster sauce gives the dish extra depth of flavor and sweetness
• Sesame oil: Sesame oil helps to finish off the dish and give it a nutty aroma
• Dark soy: Dark soy gives the dish a deeper color, it doesn’t add much flavor
• Cooking wine: Cooking wine helps get rid of the beefy smell while also adding a nice aroma

How to cook beef and mushroom stir fry

Flash fry the beef, mushroom, and spring onion, then remove from the oil.

Add the sauce ingredients to the wok and cook until thickened. Then add the cooked protein back into the wok and toss to combine.

Beef and Mushroom Stir-fry

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Tender beef and mushroom cooked in a savory stir-fry sauce, the perfect accompaniment for a bowl of steamed rice!

Ingredients

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• 4 Brown mushrooms, thinly sliced
• 1 Green onion, cut into 3 scm stalks
• 5.3oz Velveted beef (150g) (half of the recipe here. or use your favorite cut of steak thinly sliced)
• 1 1/2 cups Vegetable oil
• Steamed rice to serve

Sauce

• 1 tbsp Potato starch
• 1 cup Water
• 1 tsp Black pepper
• 1 tbsp Garlic
• 1/2 tsp Chicken bouillon powder
• 1/2 tsp Yumyum, or MSG
• 1/2 tsp Sugar
• 1/2 tsp Oyster sauce
• 1 tsp Sesame oil
• 1 tsp Dark soy
• 1 tbsp Cooking wine

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Instructions

1. Heat the oil in the wok over high heat and cook the beef for 3 minutes, or until cooked
2. Add the mushroom and green onion and cook for another minute
3. Strain the beef, mushroom and spring onion from the oil and set aside
4. Set the remaining oil aside to be used for another dish
5. Combine the potato starch and water until incorporated
6. Heat the wok over medium heat and add all the sauce ingredients
7. Increase the heat to high and cook the sauce, stirring constantly, until thickened
8. Add the beef, mushroom and spring onion into the sauce and toss to combine
9. Serve immediately with steamed rice!

• Author: Vincent Yeow Lim