Beef and Mushroom Stir-Fry
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Prep Time
8 mins
-
Cook Time
8 mins
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Total Time
13 mins
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Servings
2
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Calories
453 kcal
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Course
Main Course
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Cuisine
Chinese
Beef and Mushroom Stir-Fry
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Enjoy the rich flavors of beef and mushroom stir-fry, a quick and easy dish featuring succulent steak and springy mushroom, all coated with an umami sauce.
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Ingredients
For the beef
- 13 oz beef filets aka filet mignon, see note 1 for alternatives
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing rice wine
- 1 tablespoon water
- ½ teaspoon cornstarch
- 1 pinch salt
- ½ tablespoon neutral cooking oil
For the sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 3 tablespoon unsalted stock or water
- 1 teaspoon cornstarch
- 1 teaspoon black pepper freshly ground
- ¼ teaspoon sugar
- 1 pinch salt
You also need
- 2 tablespoon neutral cooking oil divided
- 10 clove garlic halved
- 1 large king oyster mushroom cut into cubes
- ½ bell pepper cut into pieces
Instructions
Marinate the beef
- Cut the beef filets into cubes, about ¾inch (2cm) in size. Then put them into a bowl.
- Add light soy sauce, Shaoxing rice wine, water, cornstarch, and salt. Rub and swirl until the liquid is fully absorbed.
- Pour in oil and mix to coat the beef cubes evenly. Leave to marinate while preparing other ingredients.
Mix the sauce
- In a small bowl, mix light soy sauce, dark soy sauce, stock(or water), cornstarch, black pepper, sugar, and salt. Set aside.
Sear the beef
- Heat a wok over high heat until lightly smoking (see note 2 if using non-stick cookware). Pour in 1 tablespoon of oil and swirl to coat a large area. Put in the beef cubes and spread them in a single layer.
- When the bottom side touching the wok turns pale, flip and toss the beef to sear the other sides.
- Once all the cubes have lost the pink color on the surface (still pink inside), transfer the beef out to a plate.
Stir-fry the dish
- Pour the remaining 1 tablespoon of oil into the vacant wok. Add the halved garlic cloves first. Sizzle until they turn golden on the edge.
- Add the mushroom and bell pepper. Toss them for about 30 seconds.
- Return the seared beef to the wok and stir fry for one more minute until the meat is almost fully cooked.
- Pour in the sauce mixture (stir it very well beforehand). Give everything a final toss until the sauce thickens to the desired consistency.
Notes
- Sirloin steaks are a good substitute for filets. You may also use flank or skirt steaks, and cut them into slices or strips instead of cubes.
- If using a non-stick cookware, do not heat it empty. Add oil first then heat it before putting in the beef.
Nutrition Information
Show Details
Serving
1serving
Calories
453kcal
(23%)
Carbohydrates
13g
(4%)
Protein
46g
(92%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
11g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
1000mg
(42%)
Potassium
1013mg
(29%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
957IU
(19%)
Vitamin C
43mg
(48%)
Calcium
80mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 453kcal | 23% |
| Carbohydrates | 13g | 4% |
| Protein | 46g | 92% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 1000mg | 42% |
| Potassium | 1013mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 957IU | 19% |
| Vitamin C | 43mg | 48% |
| Calcium | 80mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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