Beef and Mushroom Stir-Fry Recipe


  • 1 lb. beef tenderloin, top sirloin, New York, flank, or skirt steak
  • 2 Tbsp cornstarch
  • 1 Tbsp soy sauce
  • 1 Tbsp fresh minced ginger
  • 3 Tbsp peanut or other oil, divided
  • 1/2 lb mushrooms, sliced
  • 3 cloves garlic, minced
  • Black pepper, to taste
  • 1/2 bunch green onions, thinly sliced (optional)
  • Cooked rice, optional
  • 2 Tbsp dry sherry
  • 3 Tbsp oyster sauce
  • 1 Tbsp sesame oil
  • 2 Tbsp cornstarch, dissolved in 3 Tbsp water


  1. Slice the beef into 1/4-inch strips, across the grain. In a small bowl mix the cornstarch with the soy sauce, ginger, and 1 Tbsp of the oil. Add beef strips and toss to coat with marinade. Marinate for 20 minutes.
  2. To make stir-fry sauce, in a bowl, whisk together the sherry, oyster sauce, sesame oil and dissolved cornstarch. Set aside.
  3. Heat 1 Tbsp of the oil in a wok or large heavy skillet over medium-high heat and stir-fry the beef for 1 minute. Remove and set aside. Add the remaining 1 Tbsp oil to wok/skillet along with the mushrooms and garlic; stir-fry for 2 minutes. Return the beef to the wok/ skillet and add the stir-fry sauce; stir until sauce comes to a simmer and thickens, 30 seconds to 1 minute. Season with black pepper. Serve at once on warm plates, garnishing with green onions. Serve with cooked rice, as desired.


Amount Per Serving (based on 4 servings)
Calories: 300
Fat: 18 g
SaturatedFat: 4.5 g
Cholesterol: 70 mg
Sodium: 290 mg
Carbohydrates: 8 g
Fiber: 1 g
Sugar: 2 g
Protein: 27 g
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