BEEF AND MUSHROOM STIR-FRY RICE PLATE
Beef and Mushroom Stir-Fry is a quick and easy dish that will have you thinking of your mom's cooking, or your favorite Chinese restaurant's effortless rice plate lunch.
Provided by Bill
Categories Beef
Time 30m
Number Of Ingredients 21
Steps:
- Combine 12 ounces of sliced beef, 1 tablespoon water, 1 teaspoon cornstarch, 1 teaspoon oil, 2 teaspoons oyster sauce, and ¼ teaspoon baking soda (if using). Mix all of the ingredients into the beef. Set aside for 10 minutes.
- Combine warmed beef stock or water with 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons oyster sauce, ½ teaspoon sesame oil, ½ teaspoon salt, ¼ teaspoon sugar and 1/8 teaspoon ground white pepper. Use pure beef stock only. Many are made with celery, tomato, and carrot, which will make this stir-fry taste like beef stew! If you can't find a purer stock, use water and/or a beef bullion cube. Just remember to adjust the seasoning accordingly, as they can be salty. You can add more water and cornstarch slurry to offset this effect.
- Heat your carbon steel wok until it's just smoking. Spread 2 tablespoons oil around the perimeter, and add the beef.
- Use your wok spatula to spread the beef out, and sear for 30 seconds. Stir-fry the beef for another 30 seconds until it's 80% done, and transfer the beef back to the bowl.
- Without washing the wok, turn the heat back on to medium. Add 1 tablespoon of oil to the wok, and immediately add the ginger, white portion of the scallions and garlic. Stir-fry for 15 seconds, and add the mushrooms.
- Next spread 1½ tablespoons of Shaoxing wine around the perimeter of the wok to deglaze, and stir-fry everything for 20 seconds.
- Add the stock and sauces to the wok, and bring to a simmer, stirring occasionally to deglaze the wok and heat the sauce. Once the mixture starts to simmer, add the beef and any juices from the bowl along with the rest of the scallions. Stir-fry everything to combine.
- Immediately stir up your cornstarch slurry (the water and cornstarch has likely separated by now). Slowly drizzle about two thirds of the slurry into the sauce while stirring.
- Within 10 seconds, you should see the sauce thicken. Add more cornstarch slurry if you like your sauce thicker, or add more stock or water if the sauce is too thick. (Remember your sauce will thicken slightly as it cools.) Either way, move quickly during this step so you don't overcook your beef. Turn the heat off as soon as the sauce is to your desired consistency.
- At this point, if you like a little extra richness and the combination of soy sauce and butter, stir in a tablespoon of butter just before plating the dish!
- To serve, spoon cooked white rice onto a plate and immediately serve your beef and mushroom stir-fry poured over the top.
Nutrition Facts : Calories 219 kcal, Carbohydrate 14 g, Protein 24 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 51 mg, Sodium 981 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BEEF MUSHROOM STIR FRY
Steps:
- Prep Beef: Add the beef, baking soda, cornstarch and 2 tbsp of soy sauce to a bowl. Toss everything together and set aside.
- Combine Stir Fry Ingredients: Combine all the stir fry sauce ingredients together in a bowl and set aside.
- Cook: Heat the olive oil in a large skillet or wok over high heat. Add the beef and spread it out. Don't touch it for 2 minutes, allowing it to sear. Toss it around a bit, then add the garlic, onion, ginger and cook for 1 minute. Stir in the mushrooms and cook for an additional 2 minutes, just until they start to brown a bit. Pour the sauce over everything and toss until well combined.
- Garnish & Serve: Garnish with green onions and serve.
Nutrition Facts : ServingSize 1 serving, Calories 258 kcal, Carbohydrate 14 g, Protein 15 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 34 mg, Sodium 1337 mg, Fiber 2 g, Sugar 5 g
KOREAN VEGETABLE-BEEF STIR FRY
A mildly spicy stir-fry. Serve over hot rice. As suggested by several reviewers, the sauce can be doubled. Just double the marinade ingredients and the water and cornstarch.
Provided by Outta Here
Categories Vegetable
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Slice beef across the grain into bite-size strips. (If beef is partially frozen it is easier to slice).
- Combine green onions, soy sauce, garlic, sesame oil, sesame seed, red pepper flakes, sugar and pepper; add meat and marinate 30 minutes at room temperature.
- Drain meat, reserving marinade.
- Dissolve cornstarch in water and add to reserved marinade, mixing well.
- Preheat wok or large skillet over high heat; add 1 tablespoon oil, then add carrots and stir fry 3 minutes. Add broccoli and cauliflower slices and stir-fry 2 minutes (until vegetables are crisp-tender). Remove vegetables and keep warm.
- Add remaining oil to pan.
- Add half the beef to hot pan and stir-fry 2-3 minutes (until brown). Remove beef and stir-fry remaining meat. Return all meat to pan.
- Stir marinade a little and pour into skillet or wok. Cook and stir until thickened and bubbly. Stir in the vegies. Cover and cook 1 minute.
- Serve over hot rice.
Nutrition Facts : Calories 535.6, Fat 34.6, SaturatedFat 5.8, Cholesterol 68, Sodium 2149.1, Carbohydrate 26, Fiber 4.3, Sugar 11.3, Protein 32.8
BEEF, MUSHROOM & GREENS STIR-FRY
There's no need to resort to ready-chopped veg and bottled sauces - make your own in 20 mins
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Mix the sauces together and set aside. Heat a wok until smoking hot, add 1 tsp oil, then stir-fry the meat until browned all over. You may need to do this in 2 batches, adding a little more oil. Remove the meat, then wipe the wok clean.
- Add a little more oil. Stir-fry the ginger until golden, then add the spring greens and mushrooms. Cook for 3 mins, stirring often, then add the steak and soy sauce mixture. Cook for 3-4 more mins until the sauce has thickened a little and everything is warmed through. Serve over rice or noodles.
Nutrition Facts : Calories 273 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 3.13 milligram of sodium
BEEF AND MUSHROOM STIR-FRY KOREAN STYLE
Make and share this Beef and Mushroom Stir-Fry Korean Style recipe from Food.com.
Provided by MC Baker
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- stir fry onions and garlic in oil.
- add beef and mushrooms and stir fry until meat is nearly cooked through.
- add miso, kimchee starter (found this stuff in an Asian grocery store) or garlic chili paste, and white wine mixed with corn starch.
- Cook until beef is cooked through. The thinly sliced beef should cook up in less than 15 minutes.
- Serve with rice.
Nutrition Facts : Calories 523.2, Fat 47.7, SaturatedFat 17.9, Cholesterol 56.2, Sodium 179.5, Carbohydrate 11.5, Fiber 2.7, Sugar 4.2, Protein 8.6
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