Beef, mushroom & greens stir-fry

Beef, mushroom & greens stir-fry

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(46 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

  • kcal273
  • 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 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

    Beef

    bee-f

    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

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, questions and tips

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lindsaysharples
21st Oct, 2009
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
25th Jul, 2009
4.05
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
19th Jul, 2009
5.05
P.S. I added spring onions and garlic for extra flavour
julie.davidson
19th Jul, 2009
5.05
Extremely tasty! Quick and easy and went down a treat :)
basusandy
16th Jun, 2009
4.05
This was really awesome. We didn't have ginger, so we used garlic instead and sprinkled some chopped cashew nuts as garnish.
janbomyers
11th Jun, 2009
5.05
Quick and delicious. Have tried the meat and veggie versions. Love the suggestions about alternative sauces.
kristinagoodfood
10th Jun, 2009
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
2nd Jun, 2009
4.05
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
19th May, 2009
5.05
Just eaten this....very, very good. I would add some garlic though!!! Served with rice and peas :-)
hamishmum
19th May, 2009
3.05
We found this too salty & felt that it lacked something. Next time I would add some garlic & chinese 5 spice.

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