Stir fried beef with oyster sauce and mushrooms
Bold, savory, and ready in a flash, this beef with oyster sauce and mushrooms is a stir-fry that never disappoints. Tender slices of rump steak sear quickly in a hot wok, then join crisp broccoli, sweet red bell pepper, silky oyster mushrooms, and snappy snow peas. The whole thing comes together in a glossy sauce built from oyster sauce, soy, a splash of rice wine vinegar, and a touch of sesame oil for that unmistakable nutty finish. It's the kind of weeknight dish that tastes like the best takeout but comes straight from your own kitchen.
Ingredients
Instructions
Heat half of the peanut oil in a wok over high heat. Once it's shimmering, stir-fry the beef in batches until browned all over. Cooking in batches keeps the heat high and helps the beef brown instead of steam. We set it aside.
Add the remaining peanut oil to the wok, then toss in the red bell pepper, broccoli, and garlic. Stir-fry until the vegetables are just tender and still bright.
In a small bowl, combine the cornstarch, water, soy sauce, oyster sauce, sesame oil, and rice wine vinegar. Pour this mixture into the wok and bring it to a boil, stirring so it thickens into a glossy glaze.
Return the beef to the wok along with the snow peas and oyster mushrooms. Stir-fry everything until heated through and coated in the sauce. Serve right away.
Notes
Slice the beef thinly and against the grain for the most tender results. Popping it in the freezer for 15 minutes makes it easier to cut cleanly.
Get your wok properly hot before adding the beef. High heat is the secret to that signature stir-fry flavor and a good sear.
Have every ingredient prepped and within reach before you start. Stir-frying moves fast, so there's no time to chop midway.
Don't overcrowd the pan. Browning the beef in batches keeps it juicy instead of gray and steamed.
Add the snow peas and mushrooms last so they stay crisp and don't turn soft.
Serving
Spoon this stir-fry generously over a bowl of steamed rice to soak up every drop of that savory sauce. Fluffy jasmine or long-grain white rice works beautifully, though steamed brown rice adds a nutty note if you prefer. For a lighter meal, serve it on its own or over a tangle of rice noodles.
Variations
For a little heat, toss in a sliced red chili or a pinch of dried chili flakes with the vegetables.
Add other vegetables like carrots, baby corn, onions, scallions or what you have around.