Beef Mushroom Stir Fry
A delicious Beef and Mushroom Stir Fry made with simple Asian inspired ingredients. Tender rib eye steak, earthy mushrooms and stir fry veggies cooked to perfection in a homemade sauce.
Servings: 4
Calories: 258kcal
Ingredients
Beef
- 1 large rib eye steak thinly sliced
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 2 tablespoon soy sauce
Stir Fry Sauce
- 3 tablespoon oyster sauce
- 2 tablespoon soy sauce low sodium
- 1 teaspoon dark soy sauce
- 2 teaspoon sugar
- 2 teaspoon rice vinegar
- 1 teaspoon sesame oil
Stir Fry
- 2 tablespoon olive oil
- 3 cloves garlic minced
- 1 large onion sliced
- 2 inch ginger piece julienned
- 8 ounce mushrooms quartered
- 3 green onions sliced
Instructions
- Prep Beef: Add the beef, baking soda, cornstarch and 2 tbsp of soy sauce to a bowl. Toss everything together and set aside.
- Combine Stir Fry Ingredients: Combine all the stir fry sauce ingredients together in a bowl and set aside.
- Cook: Heat the olive oil in a large skillet or wok over high heat. Add the beef and spread it out. Don't touch it for 2 minutes, allowing it to sear. Toss it around a bit, then add the garlic, onion, ginger and cook for 1 minute. Stir in the mushrooms and cook for an additional 2 minutes, just until they start to brown a bit. Pour the sauce over everything and toss until well combined.
- Garnish & Serve: Garnish with green onions and serve.
Video
Notes
- This will last 3–4 days in the fridge when stored in an airtight container! You can reheat it either in the microwave, or covered in a pan over medium heat.
- If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover stir fry will keep for 3–4 months in the freezer.
Nutrition
Serving: 1serving | Calories: 258kcal | Carbohydrates: 14g | Protein: 15g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 1337mg | Potassium: 464mg | Fiber: 2g | Sugar: 5g | Vitamin A: 90IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 2mg