Beef stir-fries get a bad rap, but with my tips and tricks, you’ll get super-tender meat and a sauce that packs a real punch. Serve with steamed rice or fresh noodles to turn into a more filling meal.
WATCH THIS RECIPE
Beef, Mushroom & Ginger Stir-fry
PREP TIME
15 minutes
COOK TIME
10 minutes
SERVES
4
Ingredients
400g (14 oz) thinly sliced beef
2 tbsp vegetable oil
3 garlic cloves, roughly chopped
1 onion, sliced
4cm piece ginger, finely julienned
300g (10 oz) mushrooms, halved or quartered
¼ cup sliced spring onions
Marinade:
2 tbsp soy sauce
½ tsp baking soda
3 tsp corn flour (cornstarch)
Stir-fry sauce:
3 tbsp oyster sauce
2 tbsp soy sauce
1 tsp dark soy sauce
2 tsp sugar
2 tsp white vinegar
Steps
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Combine the marinade ingredients with the beef. Set aside for later.
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Combine the stir-fry sauce ingredients. Set aside for later.
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Heat the vegetable oil in a wok or large frying pan over high heat. Add the beef and spread it out in the pan. Allow to sear for about 2 minutes before stir-frying. Add the garlic, onion and ginger and stir-fry for another minute. Add the mushrooms and stir-fry for another 2 minutes. Pour over the stir-fry sauce and toss until well combined. Toss through the spring onions and serve.
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Lick the plate delicious
Sensational meal. Thoroughly enjoyed it and it will become a future favourite.
We can’t get enough of this dish!
Simply delish! I made it with homemade BBQ sauce as per your recipe, using your brand of sauce and with two other brands of BBQ sauce and our favorite is the homemade sauce.
Also, I’ve used sliced boneless short rib (yum!), sliced flank, brisket, tenderloin and skirt steak. All were delicious but our favorite is the short rib. Plus, we eat it without rice; it’s filling enough!
This is simply delicious! Thanks for a great recipe.
Delicious and adaptable
My wife bought me Marion’s wok and I’ve used it everyday since opening it – I love it. Having a hankering for ginger beef, and to use up a few veggies and half a cup of hoisin from a duck we’d had, I used this recipe minus the mushrooms which I didn’t have. Instead of oyster sauce I used the hoisin, and added gailan, asparagus, and half a red capsicum to the onion, ginger and garlic and it turned out absolutely deliciously! I’d chilled the beef in the freezer for about 15 mins (we had grass fed sirloin steaks) which meant I could achieve a fine slice in the beef. As soon as I’d sliced it and added the marinade, it reached room temp quickly while I prepped the veggies. This was an absolute winner. Marion’s wok makes me feel like a seasoned chef as everything I’ve tried has turned out better than any Asian takeaway we’ve had.