Korean · Dinner
Stir-Fried Beef with Mushrooms
Thin-sliced beef sirloin stir-fried over high heat with shiitake mushrooms, onion, and scallion in a garlic-ginger soy marinade sharpened with sesame oil and a touch of sugar. Quick Korean pan technique yields tender beef and glossy sauce, served hot over steamed rice with a sesame seed finish.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
447Calories
36.2gProtein
21.6gFat
27.4gCarbs
7.8gSugar
2.4gFiber
1215mgSodium
112mgChol
6.1gSat Fat
880mgPotassium
55mgCalcium
4.3mgIron
2.6mcgVitamin B12
6.5mgVitamin C
gluten-free-adaptable
protein-rich
low-calorie
rich-umami
thirty-min-meals
Instructions
1
Prep
Slice beef sirloin thinly against the grain. Stem and slice shiitake mushrooms. Slice onion thinly. Mince garlic and grate ginger.
2
Marinate
Combine sliced beef, minced garlic, grated ginger, soy sauce, sesame oil, and brown sugar in a bowl; toss and rest for 15 minutes.
3
Sear
Heat vegetable oil in a wok over high heat until shimmering. Sear beef in batches 1–2 minutes per side until browned and slightly curled.
4
Stir-fry
Add mushrooms and onion to the wok; stir-fry over high heat for 3–4 minutes until mushrooms soften and onion turns translucent.
5
Finish
Return beef and juices to the wok, add scallion pieces, and toss for 1 minute over high heat until scallions brighten and sauce coats everything.
6
Plate
Spoon beef and mushrooms over cooked rice and scatter toasted sesame seeds on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g beef sirloin
- 200g200g shiitake mushrooms
- 11 onion
- 44 scallions
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp4 tbsp soy-sauce
- 2 tsp2 tsp sesame-oil
- 2 tsp2 tsp brown sugar
- 2 tbsp2 tbsp vegetable-oil
- 2 tsp2 tsp sesame-seeds
- 1 cup180g white-rice-cooked, to serve
