Description
This Beef and Mushroom Stir-Fry is a quick and easy weeknight meal featuring tender ribeye, fresh mushrooms, and a savory sauce, perfect over rice or noodles.
Ingredients
- Beef:
- 1 large ribeye steak, thinly sliced
- 1 tsp baking soda
- 1 tbsp cornstarch
- 2 tbsp soy sauce
- Stir-Fry Sauce:
- 3 tbsp oyster sauce
- 2 tbsp low-sodium soy sauce
- 1 tsp dark soy sauce
- 2 tsp sugar
- 2 tsp rice vinegar
- 1 tsp sesame oil
- Stir-Fry:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 large onion, sliced
- 2-inch piece ginger, julienned
- 8 oz mushrooms, quartered
- 3 green onions, sliced
Instructions
- Prepare Beef: Combine beef, baking soda, cornstarch, and soy sauce in a bowl. Set aside.
- Make Sauce: Whisk together oyster sauce, low-sodium soy sauce, dark soy sauce, sugar, rice vinegar, and sesame oil.
- Stir-Fry: Heat olive oil in a wok or large skillet over high heat. Spread beef in a single layer and sear 2 minutes without stirring, then stir-fry until browned. Add garlic, onion, and ginger; cook 1 minute. Stir in mushrooms and cook until slightly softened.
- Combine and Finish: Pour sauce over beef and vegetables, stir-fry until well combined and sauce thickens slightly.
- Garnish: Top with sliced green onions and serve immediately with rice or noodles.
Notes
- Wok can be substituted with a large skillet if needed.
- Refrigerate leftovers for 3–4 days or freeze for 3–4 months.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired