Sticky beef and mushroom stir-fry for a delicious Father’s Day

We all want to be a bit healthier and food is a great place to start. However, we often overthink it and all you really need to do is throw some great ingredients together and cook them together like stir-fry. Surprise your family with a bowl of sticky beef and mushroom stir-fry on a bed of fluffy basmati rice. The mushrooms add a great texture to the bowl along with the beef strips and stringy vegetables which adds all of those important nutrients and textures you’re looking for.

ALSO READ: Creamy chicken and mushroom casserole: Dairy-free and healthy

Sticky beef and mushroom stir-fry tips

Because you’re cooking at a very high heat, you need to ensure that all of your ingredients are chopped, diced and sliced before setting them in easy to reach spots. Everything will be cooking quite quickly, so you want it in-hand as soon as it’s time for that ingredient to go in. Make sure that you’ve also got everything in similar sizes so they cook evenly. You’ll have a meaty vegetable and beef stir-fry that ticks all of the boxes when you want a healthy meal.

ALSO READ: Greek mushroom and potato salad: Crunchy and healthy

Don’t spend ages cooking for your family when you try this sticky beef and mushroom stir-fry on those cold winter evenings, watching your favourite shows.

Sticky beef and mushroom stir-fry recipe

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Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: AsianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

Ingredients

• For the rice

• 250 ml 250 uncooked white basmati rice

• 375 ml 375 water

• 1 tsp 1 sea salt

• For the stir-fry

• 400 g 400 sirloin, rump or similar steak

• 2 tsp 2 corn starch

• 2 tbsp 2 soy sauce

• 2 tbsp 2 sesame oil

• 1 tbsp 1 mirin

• 400 g 400 white button mushrooms, sliced

• 1 1 red pepper, julienned

• 1 bunch 1 spring onions, sliced into large pieces

• 60 ml 60 oyster sauce

• 60 ml 60 hoisin sauce

• 125 ml 125 beef stock

• 1 tsp 1 cornstarch

• sesame seeds, for serving

• peanut oil, for cooking

Method

• For the rice
• Place rice, water and salt in a small pot over medium high heat, lid off. Bring to a boil. Place lid on, then turn heat down to very low. Cook for 12 minutes. Switch the heat off and leave for 5 to 10 minutes with the lid on to steam, then fluff with a fork.
• For the stir-fry
• Slice the steak into strips about 5cm long and 5mm thick. Be sure to cut against the grain of the meat so it is tender. Place slices in a bowl. Scatter over the cornstarch and then the soy sauce, sesame oil and mirin. Leave to marinate for 20 minutes.
• Heat a wok or large non-stick frying pan until very hot and smoking. Add a drizzle of peanut oil and swirl it around. Add the beef slices and stir-fry quickly until lightly browned. Remove the meat from the wok and set aside.
• Wipe the wok clean and reheat it on high heat. Drizzle of peanut oil.
• Add the mushrooms and cook until lightly golden. Add the red pepper and spring onions and cook for a minute until slightly softened.
• Pour in the oyster and hoisin sauces. Mix the beef stock and cornstarch. Add to the wok and mix everything together. Bring to a simmer and cook until the sauce thickens. Add the beef back into the pan and toss in the sauce for a minute to reheat and glaze.
• Serve the saucy sticky beef and mushrooms with the fluffy white basmati. Sprinkle with sesame seeds and enjoy!

Notes

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