Beef and Mushroom Stir-Fry
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.
Servings: 2
Calories: 453kcal
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
1. 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.
2. If using a non-stick cookware, do not heat it empty. Add oil first then heat it before putting in the beef.
Nutrition
Serving: 1serving | Calories: 453kcal | Carbohydrates: 13g | Protein: 46g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1000mg | Potassium: 1013mg | Fiber: 2g | Sugar: 3g | Vitamin A: 957IU | Vitamin C: 43mg | Calcium: 80mg | Iron: 4mg
