Beef, mushroom & greens stir-fry

Beef, mushroom & greens stir-fry

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(48 ratings)

Prep: 10 mins Cook: 10 mins


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

  • kcal273
  • fat17g
  • saturates5g
  • carbs7g
  • sugars5g
  • fibre3g
  • protein25g
  • salt3.13g
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  • 4 tbsp oyster sauce
  • 2 tbsp dark soy sauce
    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



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

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

    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


  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, questions and tips

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12th Aug, 2011
12th May, 2011
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.
26th Apr, 2011
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!
10th Mar, 2011
Would this work with spinach, mangetout and red / yellow peppers? Thank you
25th Jan, 2011
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!
25th Sep, 2010
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.
30th Aug, 2010
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.
16th Jun, 2010
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.
2nd Nov, 2009
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.
22nd Oct, 2009
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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