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pepper beef and mushroom stir fry

Beef and Mushroom Stir-fry

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5 from 1 review

Tender beef and mushroom cooked in a savory stir-fry sauce, the perfect accompaniment for a bowl of steamed rice!


  • 4 Brown mushrooms, thinly sliced
  • 1 Green onion, cut into 3 scm stalks
  • 5.3oz Velveted beef (150g) (half of the recipe here. or use your favorite cut of steak thinly sliced)
  • 1 1/2 cups Vegetable oil
  • Steamed rice to serve


  • 1 tbsp Potato starch
  • 1 cup Water
  • 1 tsp Black pepper
  • 1 tbsp Garlic
  • 1/2 tsp Chicken bouillon powder
  • 1/2 tsp Yumyum, or MSG
  • 1/2 tsp Sugar
  • 1/2 tsp Oyster sauce
  • 1 tsp Sesame oil
  • 1 tsp Dark soy
  • 1 tbsp Cooking wine


  1. Heat the oil in the wok over high heat and cook the beef for 3 minutes, or until cooked
  2. Add the mushroom and green onion and cook for another minute
  3. Strain the beef, mushroom and spring onion from the oil and set aside
  4. Set the remaining oil aside to be used for another dish
  5. Combine the potato starch and water until incorporated
  6. Heat the wok over medium heat and add all the sauce ingredients
  7. Increase the heat to high and cook the sauce, stirring constantly, until thickened
  8. Add the beef, mushroom and spring onion into the sauce and toss to combine
  9. Serve immediately with steamed rice!
  • Author: Vincent Yeow Lim