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Beef, mushroom & greens stir-fry

Beef, mushroom & greens stir-fry

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(32 ratings)

Prep: 10 mins Cook: 10 mins

Easy

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 per serving

  • kcalories273
  • fat17g
  • saturates5g
  • carbs7g
  • sugars5g
  • fibre3g
  • protein25g
  • salt3.13g
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Ingredients

  • 4 tbsp oyster sauce
  • 2 tbsp dark soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1-2 tbsp vegetable oil
  • 400g beef rump steak, thinly sliced across the grain into ½cm thick pieces

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • finger-tip length chunk fresh root ginger, chopped
  • 300g spring greens, sliced

    Spring greens

    sp-ring gr-eens

    Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…

  • 150g pack chestnut mushroom, 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.

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Comments (34)

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

julie.davidson's picture
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Extremely tasty! Quick and easy and went down a treat :)

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

janbomyers's picture
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Quick and delicious. Have tried the meat and veggie versions. Love the suggestions about alternative sauces.

kristinagoodfood's picture

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.

eleanormayo's picture
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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.

sazzle82's picture
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Just eaten this....very, very good. I would add some garlic though!!! Served with rice and peas :-)

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

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

clairesherwin's picture
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Lovely easy mid-week meal. Have made several times already.

redrmf's picture

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.

jemmag's picture
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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!

littlemisseric's picture
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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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