Description
A quick and hearty stir-fry made with tender beef, sweet onions, and savory mushrooms in a rich sauce, served over warm rice for a comforting weeknight meal.
Ingredients
- 1 1/2 pounds beef (sirloin or flank steak), thinly sliced
- 1 large onion, sliced
- 8 oz mushrooms, sliced
- 2 tablespoons olive oil or neutral cooking oil
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce or Worcestershire sauce
- 1/2 cup beef broth or water
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
- Optional: 1 teaspoon fresh ginger, grated
- 3 cups cooked white or brown rice
Instructions
- Cook the rice according to package instructions and keep warm.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Add the sliced beef and stir-fry quickly until just browned, then remove from the pan and set aside.
- Add remaining oil to the pan if needed and sauté the onions until softened.
- Add the mushrooms and cook until they release moisture and begin to brown.
- Stir in the garlic and ginger (if using) and cook until fragrant.
- Return the beef to the skillet.
- In a small bowl, whisk together soy sauce, oyster sauce, broth, and cornstarch.
- Pour the sauce into the skillet and stir well.
- Simmer for 2–3 minutes until the sauce thickens and coats the beef and vegetables.
- Season with black pepper, adjust seasoning if needed, and serve hot over rice.
Notes
- Slice beef against the grain for maximum tenderness.
- High heat and quick cooking prevent tough beef.
- Add vegetables like bell peppers or broccoli for variation.
- Gluten-free soy sauce can be used if needed.
Nutrition
- Serving Size: 1 serving with rice
- Calories: 520
- Sugar: 6g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
