Beef Mushroom Stir Fry
User Reviews
4.7
Beef Mushroom Stir Fry
Description
The recipe begins by marinating ribeye steak slices in baking soda, cornstarch, and soy sauce, which tenderizes the meat and promotes a velvety texture when cooked. The stir fry sauce combines oyster sauce, low sodium and dark soy sauces, sugar, rice vinegar, and sesame oil to create a balanced savory, slightly sweet, and tangy flavor profile.
Cooking involves searing the beef over high heat without stirring for two minutes to develop a caramelized crust, then quickly adding garlic, onion, and julienned ginger before tossing in mushrooms to sauté briefly. Pouring in the sauce finishes the dish, coating all ingredients in a rich glaze. The garnish of green onions adds freshness and a mild bite.
The dish pairs well with steamed rice or noodles for a complete meal. Its quick-cooking method preserves the tenderness of beef and crispness of the vegetables.
Leftovers can be stored refrigerated for up to four days or frozen for three to four months, with reheating done in a microwave or covered in a pan over medium heat to gently warm without drying out the dish.
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 julienned, piece
- 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.
Notes
- Store leftover stir fry in an airtight container in the refrigerator for 3 to 4 days.
- Reheat leftovers in the microwave or covered in a pan over medium heat to maintain moisture.
- For longer storage, freeze leftovers in airtight containers up to 3 to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 258kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 34mg | 11% |
| Sodium | 1337mg | 56% |
| Potassium | 464mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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