Beef, mushroom & greens stir-fry

Beef, mushroom & greens stir-fry

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(29 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

There's no need to resort to ready-chopped veg and bottled sauces - make your own in 20 mins

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
273
protein
25g
carbs
7g
fat
17g
saturates
5g
fibre
3g
sugar
5g
salt
3.13g

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

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, May 2009

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Comments

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segstar's picture

This is really nice. I used pak choi and shitake mushrooms as subs. I would definitely make it again.

craftybeggar's picture

Made this using Quorn pieces and Hoisin Sauce and added half a chunky chopped onion, lovely and quick, everyone loved it and I'll definitely make it again.

claire1terry's picture
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Really easy and tasty. Cooked the beef for less time than stated to have it rarer.

mandafers's picture
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Really lovely, added some spring onion and sliced baby corn. Will be making again

natb112211's picture
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I really enjoyed this and so did the rest of the family. Will make more often I think!

jennifera's picture
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Very tasty recipe. The only change was to use sirloin steak cut very thinly which stir fried really well . I served it with jasmine rice and will make it again.

lizzym22's picture
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Very tasty ! I added extra mushrooms and cabbage and served with vegetable rice.

zhagan's picture
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yummy

mandi1165's picture
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Love this in our house although I tend to use Pak Choi rather than greens as I fnd they cook down better. We serve it with sticky jasmine rice.

supermum29's picture
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Delicious. Made as per the recipe, and it was scrummy with noodles- plenty for four and so quick and simple. I'll be making this again!

low18837's picture

Would this work with spinach, mangetout and red / yellow peppers? Thank you

anuradhab's picture
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made it with peppered rump steak (only one available), pakchoi and white mushrooms...pepper was a little overpowering, but super simple to make, no time at all - start the rice when u start cooking and dinner is on in 15 mins!

parasight's picture

Really enjoyed this. Very easy to make and oh so tasty. The sauce proportions were just right for my taste, though I did add garlic as some suggested, which was a nice touch.

claire_b1003's picture

My lot really enjoyed this, a great iron rich recipe in preparation for getting back to school on Wednesday!
I used button mushrooms so that those who dislike them could easily pick them out and put them on those that do's plate ;)
Next time I'd add a bit more ginger and maybe a dash of chilli.

holdenlj's picture
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I Couldn't bring myself to use oyster sauce so I used the "korean sizzling beef" recipe for the sauce. It ended up a bit watery but still tasty.

amyndaz's picture
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TEST SAUCE BEFORE ADDING!

This was a nice and quick meal. Luckily after being caught out a few times with soy sauce and oyster sauce I tested the mixture before adding it to the stir fry. It was way too salty so i ended up just splashing one tbsp of soy sauce and 1 tbsp of oyster sauce.

emmawelsh's picture
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Lovely flavours, and the beef was perfect - not chewy at all. I used pak choi because I couldn't get spring greens! But apart from that followed the recipe and will definitey be making this again. Will add cashews next time. My son, who is 5 said I was the best cook in the world after making this - that's good enough for me.

lindsaysharples's picture

This was a great mid-week meal for my hungry family with big appetites. The spring greens were better than I expected and cheaper than 3 or 4 bok choi I would have normally used. My rump steak was quite chewy so I think I would use sirloin next time even though this means everyone gets less of it.
Definitely will do again.

placebo_effect's picture
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This was delicious and definitely the best stir fry I've made. I couldn't give it five stars though because it tasted too salty to me. I think it could benefit from reduced-salt soy sauce. I used white cabbage rather than spring greens because I was advised that spring greens would be touch in a stir fry. I also used normal mushrooms because I didn't have any chestnut ones.

julie.davidson's picture
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P.S. I added spring onions and garlic for extra flavour

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