Beef, mushroom & greens stir-fry

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1. Video tutorial: Knife skills

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.

Make it veggie

Instead of using steak, add 1 deseeded, chopped pepper and 4 thickly sliced celery sticks. Scatter over 50g roasted cashew nuts to finish.

PER SERVING

273 kcalories, protein 25g, carbohydrate 7g, fat 17 g, saturated fat 5g, fibre 3g, salt 3.13 g

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Results 1-20

• LME

  27 April 2009

  LME rated and commented on this recipe

  

  Really, really lovely. Both myself and my other half were hoping for more! It was so simple to prepare too. I did add some hot chilli sauce to the sauce as we like things hot, but I think with this recipe we could have coped without! We'll be having this regularly.

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• LouRogers

  11 May 2009

  LouRogers rated this recipe

  

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• jemmag

  14 May 2009

  jemmag rated and commented on this recipe

  

  Fabulous recipe! I made a veggie version with fish sauce instead of oyster sauce, which worked very well. I also added some spring onions, sesame seeds and pine nuts as I had no cashews. Very easy to make, quick and much healthier then shop bought sauces!

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• MaryAnne

  15 May 2009

  MaryAnne commented on this recipe

  The oyster sauce was too much for me, next time I'd use 2tbl instead of 4, and I'd use 4 tbl soy sauce instead of 2....other than that it was a lovely quick and easy meal.

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• Linette

  17 May 2009

  Linette rated this recipe

  

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• ClaireS

  18 May 2009

  ClaireS rated and commented on this recipe

  

  Lovely easy mid-week meal. Have made several times already.

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• Rog

  19 May 2009

  Rog rated and commented on this recipe

  

  This was wonderful with a great balance of flavours. Like jemmag, I also added some spring onions. I'll be making this one again!

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• Jo

  19 May 2009

  Jo rated and commented on this recipe

  

  We found this too salty & felt that it lacked something. Next time I would add some garlic & chinese 5 spice.

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• Sazzle82

  19 May 2009

  Sazzle82 rated and commented on this recipe

  

  Just eaten this....very, very good. I would add some garlic though!!! Served with rice and peas :-)

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• Belkey

  02 June 2009

  Belkey rated and commented on this recipe

  

  I made this with hoisin and spring onion sauce as opposed to oyster sauce (because I had some that needed using up) and did up the soy sauce quantities. I putting the beef in the marinade and added fresh garlic and red chilli with the ginger.

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• kristina

  10 June 2009

  kristina commented on this recipe

  i made this adding a red pepper, a chilli and pak choi instead of spring greens. also used sirloin steak not rump so i guess i only loosely used this recipe! was v v good though and a great mid-week meal.

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• Janet

  11 June 2009

  Janet rated and commented on this recipe

  

  Quick and delicious. Have tried the meat and veggie versions. Love the suggestions about alternative sauces.

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• basu

  16 June 2009

  basu commented on this recipe

  This was really awesome. We didn't have ginger, so we used garlic instead and sprinkled some chopped cashew nuts as garnish.

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• basu

  16 June 2009

  basu rated this recipe

  

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• Joey

  19 July 2009

  Joey rated and commented on this recipe

  

  Extremely tasty! Quick and easy and went down a treat :)

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• Joey

  19 July 2009

  Joey commented on this recipe

  P.S. I added spring onions and garlic for extra flavour

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• placebo_effect

  25 July 2009

  placebo_effect rated and commented on this recipe

  

  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.

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• Natalie

  07 September 2009

  Natalie rated this recipe

  

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• ninnie3073

  21 October 2009

  ninnie3073 commented on this recipe

  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.

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• Emma

  22 October 2009

  Emma rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

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

PER SERVING

273 kcalories, protein 25g, carbohydrate 7g, fat 17 g, saturated fat 5g, fibre 3g, salt 3.13 g

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