Quick beef and mushroom stir fry

    20 min

    A quick and easy beef stir fry that uses just a few storecupboard ingredients. Serve with straight-to-wok noodles or freshly steamed rice.


    Buckinghamshire, England, UK
    12 people made this

    Serves: 4 

    • 500g skirt or rump steak, thinly sliced
    • 2 teaspoons cornflour
    • 2 tablespoons sherry
    • 2 tablespoons water
    • 3 tablespoons soy sauce
    • 1 teaspoon granulated sugar
    • 1 tablespoon vegetable oil
    • 150g mushrooms, sliced
    • 100g beansprouts

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Mix the meat with the cornflour, sherry, water, soy sauce and sugar in a small bowl; set aside.
    2. In a large frying pan or wok, heat the oil over medium-high heat. Cook the mushrooms until browned and tender, about 7 minutes. Remove from the pan, cover and keep warm.
    3. Add the beef and sauce to pan; cook until browned on all sides, 3 to 5 minutes. Return the mushrooms to the pan and add the beansprouts; heat through.


    Instead of mushrooms, use a packet of your favourite stir fry veg.

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