Beef and Mushroom Stir-Fry Rice Plate
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The Woks of Life · by Bill★ 4.8 (37)

Beef and Mushroom Stir-Fry Rice Plate

NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 46%
CARBS 16G18% OF CAL
1G FIBER0G ADDED0G INTRINSIC11G OTHER3G TOTAL SUGAR
FAT 21G54% OF CAL
4G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Beef and mushroom stir-fry cooked in a savory sauce with garlic, ginger, and aromatics, served over rice. It's quick and reminiscent of restaurant Chinese cooking.

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Nutrition & ingredients

Ingredients

serves 4
  • 12 ounces flank steak ((340g, sliced ¼-inch thick))
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 1 teaspoon vegetable oil ((plus 3 tablespoons, divided))
  • 2 teaspoons oyster sauce
  • ¼ teaspoon baking soda ((optional))
  • 2½ cups beef stock ((warmed, no added vegetable in stock or water))
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce
  • 2 tablespoons oyster sauce
  • ½ teaspoon sesame oil
  • ½ teaspoon salt ((or to taste))
  • ¼ teaspoon sugar
  • 1/8 teaspoon white pepper
  • 3 slices ginger
  • 2 cloves garlic ((sliced))
  • 2 scallions ((cut into 2-inch pieces at an angle, white and green portions separated))
  • 10 ounces mushrooms ((white button, cremini, or shiitake mushrooms, sliced))
  • 1½ tablespoons Shaoxing wine
  • 3 tablespoons cornstarch ((mixed with 3 tablespoons water))
  • 1 tablespoon butter ((optional))
PREP
20M
SODIUM
1462MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.