Beef Mushroom Stir-Fry

I am big fan of mushrooms. They're low in calories, are great sources of fibre and protein. We use mushrooms in a lot of Chinese cooking.

This quick and easy beef and mushroom stir-fry packed with amazing Asian flavours. And the crunchy vegetable and mushroom pick up all the incredible flavours from the meat. Or you can add your flavour vegetables. Just make it your own!

It's important to slice beef against the grain. And the difference between cutting with the grain, or against the grain, can be the difference between your meat feeling tender in the mouth, or tough and chewy.

Cut against the grain - the meat has tiny horizontal lines running across its length.

If you see this on your first cut, turn the meat 90 degrees so that instead of pulling along the length of the muscle fibres, this much easier for pulling them apart.

Here is my quick recipe. It's my all time favourite dish.

Beef Mushroom Stir-Fry

Serve 4

Ingredients

250g Beef, thinly slice ( I use beef skirt steak)

250g Flat mushrooms, thick slice

Other vegetables of your choice (carrot, pea, broccoli, etc.)

2 gloves of garlic, finely chopped

1 tbsp of fresh chopped ginger

1 tsp chilli flakes

Vegetable oil

For the sauce

1 tsp of mirin

1 tsp of oyster sauce

1 tsp of light soy

1/2 cup water

pinch salt, white pepper and sugar

1 tbsp corn flour + 3 tbsp water, mix well and set a side

Marinate

Beef and mushroom stir-fry

2 tbsp of light soy

1 tsp of mirin

1 tsp of oyster sauce

1 ½ tsp of corn flour (this help tenderise the meat)

1 tbsp of shaoxing cooking wine

1 tbsp of vegetable oil

Method

- Put the sliced beef in a bowl, add all the marinate ingredients and leave it for at least 25 minutes.

- Heat the wok or frying pan until smoking hot, add 2 tbsp of oil and marinated beef. Sear the beef on both sides until browned (just cooked), this should just take about 2-3 minutes. Turn the heat to low, then transfer the beef to a clean plate and set a side.

- Turn the heat to medium, then add another tbsp of oil to the wok. Stir in the garlic, ginger and chilli flakes for few seconds. Then stir in the mushrooms, cook until almost soften. Then add the vegetables of your choice, stir until they all mix well and add the sauce mixture (not the corn flour water mix). Bring it to boil.

- Add the beef back to the wok and mixwell. Pour in the corn flour water and cook until the sauce thicken. Taste if need more seasoning.

- Serve with a bowl of plain steamed rice. Enjoy!

Try my Celery and Beef Stir-fry.