200 g brown mushrooms, halved
200 g beef, thinly sliced
½ cup broccoli florets
½ cup baby corn
½ spanish onion, sliced
¼ cup vegetable oil
3 cloves garlic, sliced
23 cm piece ginger, peeled and finely chopped
2 tbsp soy sauce
2 tbsp oyster sauce
Steamed rice, to serve
1
Heat half of the vegetable oil in a wok over medium heat. Add the garlic and ginger and cook for 1-2 minutes.
2
Increase the heat to high. Add the beef to the wok and cook, stirring for 2-3 minutes. Transfer to a bowl and set aside.
3
Return the wok to the heat with the remaining oil. Cook the onion, mushrooms and broccoli for 2-3 minutes before adding the baby corn. Cook, stirring until the vegetables are tender.
4
Return the beef to the wok. Add the sauces and stir to combine. Reduce heat to low and allow to simmer for 1-2 minutes or until the sauce thickens.
5
Serve the mushroom and beef stir fry with steamed rice.
Ingredients
200 g brown mushrooms, halved
200 g beef, thinly sliced
½ cup broccoli florets
½ cup baby corn
½ spanish onion, sliced
¼ cup vegetable oil
3 cloves garlic, sliced
23 cm piece ginger, peeled and finely chopped
2 tbsp soy sauce
2 tbsp oyster sauce
Steamed rice, to serve