Name: Beef, Onion & Mushroom Stir-Fry Over Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb thinly sliced beef (flank steak, sirloin, or other tender cut); 1 medium onion, thinly sliced; 8 oz mushrooms (button, cremini, or shiitake), sliced; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated (optional); 2 tablespoons oil for cooking (canola, vegetable, or sesame); Salt and black pepper to taste; For the sauce:; 1/4 cup soy sauce; 2 tablespoons oyster sauce; 1 tablespoon brown sugar or honey; 1 teaspoon cornstarch; 1/4 cup water or low-sodium beef broth; 1/2 teaspoon sesame oil (optional); For serving:; Steamed white or brown rice; Chopped green onions or sesame seeds (optional garnish)

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Beef, onion & mushroom stir-fry over rice is one of my go-to meals when I want something quick, savory, and satisfying. The thin slices of beef cook up tender, the mushrooms soak in all the rich sauce, and the sweet onions pull everything together. Served over a bowl of warm rice, it’s the kind of dish that feels hearty and homey with very little effort.

Why You’ll Love This Recipe

I love this recipe because it comes together in one pan, in under 30 minutes, and tastes like takeout—but better. It’s flexible too, so I can add more veggies, adjust the sauce, or change up the protein. The sauce is bold, slightly sweet, and full of umami, and it clings beautifully to the beef and mushrooms. Whether I make it for a quick dinner or prep it ahead for lunches, this one never disappoints. Beef, Onion & Mushroom Stir-Fry Over Rice

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the stir-fry:

Thinly sliced beef (flank steak, sirloin, or any tender cut)
Onion, thinly sliced
Mushrooms (button, cremini, or shiitake), sliced
Garlic, minced
Fresh ginger, grated (optional)
Oil for cooking (canola, vegetable, or sesame)
Salt
Black pepper

For the sauce:

Soy sauce
Oyster sauce
Brown sugar or honey
Cornstarch
Water or low-sodium beef broth
Sesame oil (optional for extra flavor)

For serving:

Steamed white or brown rice
Chopped green onions or sesame seeds (optional garnish)

Directions

I start by whisking together the sauce: soy sauce, oyster sauce, brown sugar, water, and cornstarch in a bowl until smooth.
I heat a splash of oil in a large skillet or wok over medium-high heat.
I add the beef in a single layer, season with salt and pepper, and sear until browned—about 2–3 minutes. Then I remove it and set it aside.
In the same pan, I add a little more oil and sauté the onions and mushrooms until they soften and start to brown, about 5 minutes.
I add the garlic (and ginger, if using) and stir for 30 seconds.
I return the beef to the pan and pour in the sauce. I stir everything together and let it simmer for 2–3 minutes, until the sauce thickens and coats the ingredients.
I serve it hot over cooked rice, garnished with green onions or sesame seeds if I want a little extra pop.

Servings and timing

This recipe makes 3–4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add broccoli, bell peppers, or snap peas for more veggies. I’ve also made it with chicken or tofu instead of beef when I want to switch things up. For a spicy version, I stir in a spoonful of chili garlic sauce or a pinch of red pepper flakes. And if I want more depth, I splash in a little rice vinegar or mirin.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat or the microwave in short bursts, adding a splash of water if the sauce thickens too much. It also holds up well for meal prep—I pack it in individual containers with rice and reheat when needed. Beef, Onion & Mushroom Stir-Fry Over Rice

FAQs

What cut of beef works best for stir-fry?

I usually go with flank steak or sirloin because they cook quickly and stay tender when sliced thin.

Can I use pre-sliced mushrooms?

Yes, they save time and work great. I just make sure to cook off any excess moisture so the stir-fry doesn’t get soggy.

How do I keep the beef tender?

I slice it thinly against the grain and cook it quickly over high heat. I also avoid overcooking it—just a quick sear is enough.

Is oyster sauce necessary?

It adds richness and depth, but if I don’t have it, I use hoisin sauce or a mix of soy sauce and a bit more sugar.

Can I freeze this dish?

It’s best fresh, but I’ve frozen leftovers before. I just let it cool completely, freeze in portions, and reheat gently with a splash of water or broth.

Conclusion

Beef, onion & mushroom stir-fry over rice is a fast and flavorful meal that’s easy to make and full of comfort. The tender beef, savory sauce, and warm rice create the kind of dinner I can always count on—whether I’m short on time or just craving something cozy. It’s simple, satisfying, and always worth the quick prep.