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Mushroom Beef Stir-Fry


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  • 2 ounces sirloin tip steak thinly sliced
  • 1 garlic clove
  • 1/2 teaspoon finely-grated fresh ginger (or 1/4 tspn ground ginger)
  • 1 1/2 teaspoons mushroom soy sauce (or regular soy sauce)
  • 2 teaspoons sesame oil
  • 1/8 teaspoon crushed red-pepper flakes
  • 2 teaspoons olive oil
  • 1/4 cup sliced King Oyster mushrooms - (abt 1 oz)
  • 3 ears baby corn - (abt 2 oz) (or bell peppers, yellow squash, or carrots, cut on the diagonal)
  • 6 snow peas - (1 oz)
  • 1/4 cup beef broth
  • 1/2 teaspoon cornstarch


Servings 1


Step 1

In a small bowl, combine the beef strips, garlic, ginger, soy sauce, sesame oil and the red pepper flakes. Let stand for 1 hour at room temperature or refrigerate overnight.

In a medium skillet over moderately-high heat, heat the olive oil. Add the mushrooms and cook, stirring, for 1 minute. Transfer the vegetables to a bowl.

In a small cup, dilute the cornstarch in the beef broth. Add beef to skillet and cook over moderately-high heat about 3 minutes. Stir in beef broth and vegetables and cook 2 to 3 minutes until sauce has thickened slightly. Serve over rice.

This recipe yields 1 four-ounce serving.

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