Beef, mushroom & greens stir-fry

There’s no need to resort to ready-chopped veg and bottled sauces – make your own in 20 mins

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 273
  • fat 17g
  • saturates 5g
  • carbs 7g
  • sugars 5g
  • fibre 3g
  • protein 25g
  • salt 3.13g


  • 4 tbsp oyster sauce
  • 2 tbsp dark soy sauce
  • 1-2 tbsp vegetable oil
  • 400g beef rump steak, thinly sliced across the grain into ½cm thick pieces
  • finger-tip length chunk fresh root ginger, chopped
  • 300g spring greens, sliced
  • 150g pack chestnut mushrooms, sliced


Make it veggie
Instead of using steak, add 1 deseeded, chopped pepper and 4 thickly sliced celery sticks. Scatter over 50g roasted cashew nuts to finish.


  1. Mix the sauces together and set aside. Heat a wok until smoking hot, add 1 tsp oil, then stir-fry the meat until browned all over. You may need to do this in 2 batches, adding a little more oil. Remove the meat, then wipe the wok clean.

  2. Add a little more oil. Stir-fry the ginger until golden, then add the spring greens and mushrooms. Cook for 3 mins, stirring often, then add the steak and soy sauce mixture. Cook for 3-4 more mins until the sauce has thickened a little and everything is warmed through. Serve over rice or noodles.

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