Beef & Mushroom Stir-Fry with Green Beans and Rice
Servings
4 servings
Prep Time
15 minutes
Cooking Time
20 minutes
Calories
550 kcal
Ingredients for the Salad:
- 450 g (1 lb) beef sirloin or flank steak, thinly sliced
- 2 tbsp soy sauce (low-sodium recommended)
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 200 g (7 oz) green beans, trimmed
- 200 g (7 oz) mushrooms (shiitake, cremini, or button), sliced
- 1 small onion, thinly sliced
- Salt and pepper to taste
- Optional: sesame seeds or green onions for garnish
Ingredients For the Rice:
- 1 cup jasmine or basmati rice
- 2 cups water
- Pinch of salt
Instructions
- In a bowl, mix sliced beef with soy sauce, cornstarch, and sesame oil. Let it marinate for 10–15 minutes.
- Rinse rice under cold water until clear. Combine rice, water, and a pinch of salt in a pot. Bring to a boil, then cover and simmer for 15 minutes. Turn off the heat and let it steam, covered, for another 5 minutes. Fluff with a fork.
- Heat 1 tbsp oil in a large skillet or wok over high heat. Sear the marinated beef for 1–2 minutes per side until browned. Remove and set aside.
- Add the remaining oil to the pan. Stir-fry onions, green beans, and mushrooms for 3–5 minutes until tender-crisp.
- Add garlic and ginger, cook for 30 seconds. Return the beef to the pan, add oyster sauce and hoisin sauce. Toss everything to combine and heat through. Adjust seasoning if needed.
- Plate the stir-fry over a side of rice. Garnish with sesame seeds or sliced green onions if desired.
Nutritional Facts (Per Serving)
Nutrient
Amount
Calories
~450–500 kcal
Protein
~35–40 g
Carbohydrates
~50–55 g
Sugars
~5–7 g
Total Fat
~18–22 g
Cholesterol
~70–90 mg
Saturated Fat
~5–7 g
Dietary Fiber
~4–5 g
Sodium
~800–950 mg
Calcium
~40–60 mg
Iron
~3.5–4.5 mg
Potassium
~650–750 mg