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Beef & Mushroom Stir Fry

After all the raves my husband gave me for my Thai stir fry last week, he requested another stir fry for dinner. For me, stir fries are those type of dishes where I can use up random vegetables. Today, I wanted to put some mushrooms and green onions to good use so I came up with this recipe for a Beef & Mushroom Stir Fry. The result was delicious, as it's really hard to mess up a stir fry!

The key to a good stir fry is to prepare both your protein and vegetables in advance so everything is ready to assemble in the pan. Besides, the fun in making a stir fry is the assembly and tossing the ingredients together as it cooks. I also like coating my protein, in this case the beef, with a little cornstarch. When liquid is added into the pan, the cornstarch from the beef will slowly allow the liquid to thicken, creating a perfect sauce. Feel free to adjust the seasonings to your taste and substitute with other vegetables too!

Beef & Mushroom Stir Fry
original Joelen recipe

1 lb lean beef, sliced thin
salt & pepper to taste
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons cornstarch
1 onion, diced
3-4 cloves garlic, minced
8 oz sliced white button mushrooms
2-3 tablespoons oyster sauce
2-3 tablespoons soy sauce
1/4 cup water
2 bunches green onion, cut in 1 inch pieces


Season sliced beef with salt, pepper, garlic powder and onion powder. Toss with cornstarch to coat and set aside.

In hot skillet, add the oil and saute garlic and onion until softened. Add sliced mushrooms and cook until slightly caramelized.

Once mushrooms have started to caramelize, add beef and brown.

Add the oyster sauce, soy sauce and water; stir and allow it to come to a boil, scraping the cooked bits from the bottom of the pan. Reduce the liquid by half, which will thicken up due to the cornstarch from the beef.

Just before serving, add green onions and toss.

* To make ahead/freezer meal -Season sliced beef with salt, pepper, garlic powder and onion powder. Toss with cornstarch to coat and place in a quart sized freezer bag. Seal and freeze or chill in refrigerator. Prep the onions, garlic and mushrooms and place in storage container in refrigerator. When ready to prepare, defrost completely/allow meat to come to room temperature. Continue to follow the directions above and finish cooking.

7 comments

  1. This dish looks really good. I'm also a big fan of adding corn starch to thicken sauces.

    Do you have a Twitter account? I'd like to receive more recipes from you!

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  2. Hi; this is a kind of stir fry that we cook quite often with my husband (often in winter or autumn, I mean). I like a lot this kind of preparation. Take care!

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  3. My mouth is watering looking at this, it looks delicious. Thank you for including the make ahead directions!

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  4. A person in my family is allergic to oyster, any recommended substitutes?

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  5. Oyster sauce usually has a hint of oyster extract or oyster essence. Although in this recipe, you can omit it completely. The end result may not have the same complexities that oyster sauce imparts but it's good nonetheless (I've also made it without oyster sauce when I realized I didn't have any one hand!)

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  6. Hi!

    Thank you for this excellent recipe.

    Since I got a new Wok, and love Asian cooking, I've been looking for good recipes. I found yours today and prepared this meal just an hour ago.

    I substituted rice noodles for rice and fish sauce for the oyster sauce. It was absolutely fantastic.

    Thanks so much for posting.

    Best Regards,
    Daniel

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