Beef, Mushroom & Greens Stir-fry
In this stir-fry dish, tender beef slices are cooked with crunchy spring greens and earthy chestnut mushrooms in a savory oyster and soy sauce mixture. The flavors come together beautifully in this quick and easy meal, perfect for a delicious weeknight dinner. Serve over steamed rice or noodles for a satisfying meal that's sure to please your taste buds.
— Constant Cookbook
Ingredients
- 4 tbsp oyster sauce
- 2 tbsp dark soy sauce
- 1-2 tbsp vegetable oil
- 400g beef rump steak, thinly sliced across the grain into ½cm thick pieces
- finger-tip length chunk fresh root ginger , chopped
- 300g spring greens , sliced
- 150g pack chestnut mushrooms , sliced
Instructions
- 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.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 273 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 3.13 milligram of sodium
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