Midweek Stirfry
A fast, weeknight-friendly stir fry packed with tender beef, earthy mushrooms, and aromatic ginger, tossed in a glossy, savoury sauce. Balanced, bold, and ready in minutes—perfect for busy nights.
Midweek Beef Stir Fry
Servings: 4
A quick and flavourful dish made with tender beef, fresh mushrooms, and aromatic vegetables in a savoury, glossy sauce.
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Ingredients
- 500 g beef steak such as rump, flank or sirloin, cut into 4–5mm slices
- 2 tbs vegetable oil
- 1 onion sliced into thin wedges
- 4 cm piece fresh ginger cut into thin matchsticks
- 300 g mushrooms shiitake, king, oyster, halved or quartered
- 3 long green shallots cut into 5cm pieces
- 2 tbs sweet soy sauce
- ½ tsp bicarb soda
- 3 tsp cornflour
- ¼ cup oyster sauce
- 1 tsp dark soy sauce
- 2 tsp caster sugar
- 2 tsp white vinegar
Equipment Used
Instructions
- Place the beef in a bowl with the light soy sauce, bicarb soda and cornflour. Mix well to coat the beef evenly, then set aside to marinate for 10 minutes.
- Heat a wok over high heat until it begins to smoke slightly. Add the vegetable oil, then add the beef.
- Spread the slices out and allow them to sear before stir-frying for a few minutes until just browned. Remove the beef from the wok and set aside.
- Add the ginger, green onion and onion to the wok with a little more oil, and stir-fry for about a minute until fragrant. Add the mushrooms and stir-fry until they begin to soften.
- Return the beef to the wok along with the sweet soy sauce, soy sauce, oyster sauce, caster sugar and white vinegar.
- Toss everything together and stir-fry until the sauce is thick and glossy and the beef is cooked through and serve.
