Beef & Shiitake Mushroom Stir Fry
This Beef & Shiitake Mushroom Stir Fry takes just 30 minutes to make and is loaded with veggies, plus perfectly seared beef, all coated in a yummy sauce. This simply to make stir fry is perfect for weeknight dinner and can be easily modified depending on what you have on hand. This stir fry is Whole30, Paleo, Dairy Free, Grain Free, Gluten Free and Specific Carbohydrate Diet Legal.
WHY YOU WILL LOVE THIS BEEF & SHIITAKE MUSHROOM STIR FRY
- It’s quick and easy to make which means it’s perfect for weeknight dinner!
- The veggies in this stir fry are super flexible, feel free to leave some out and add others depending on what you have in your fridge.
- It’s healthy and loaded with veggies!
- The sauce is super simple requires just a few ingredients and is so much healthier then those sugar laden store bought sauces.
- Leftovers are just as tasty warmed up the following day!
WHAT IS THE BEST CUT OF BEEF TO USE?
There is a variety of cuts of beef that you could use in this stir fry. I usually use sirloin because I find it to be very tender and flavourful. Flank or skirt steak are two other cuts of beef that are often used in stir fry and are more affordable than sirloin. Flank and skirt steak are quite tough cuts of meat that should be sliced very thinly in this dish.
IS THIS BEEF & SHIITAKE MUSHROOM STIR FRY SPICY?
The only spice used in this recipe is black pepper which adds a nice kick of spice without being too overpowering. I like adding black pepper to stir fries because the spice level is always the same, unlike chilies which can often vary in heat levels. One teaspoon of black pepper gives this dish a mild to medium spice level, adding another 1 teaspoon will make this dish very spicy.
WHY USE A WOK? WHAT IF I DON’T ONE?
A wok is a great pan to use for cooking a stir fry. It holds a lot more food than a frying pan and food can be pushed up onto the sides to enable the food to cook quicker. A wok is made of carbon steel which enables it to heat up quickly and also requires less oil. If you don’t have a wok, a large frying pan will also work well.
COULD I ADD OTHER VEGGIES?
Feel free to add any other vegetables that you think might suit this recipe. While this stir fry already has shiitake mushrooms, onions, green beans and bok choy. Other veggies that would be delicious in this beef stir fry include broccoli, thinly sliced carrots, celery, zucchini, asparagus or snow peas.
HOW TO MAKE THIS WHOLE30
To make this beef stir fry Whole30, replace the honey with 1 medjool date which has been soaked in hot water for 5 minutes. Place the medjool date (don’t forget to remove the pit!) along with the apple cider vinegar, coconut aminos and beef stock in a blender or nutribullet and blend until completely smooth.
HOW TO SERVE THIS BEEF & SHIITAKE MUSHROOM STIR FRY
This beef stir fry is great on its own, but if you would like a more filling meal, it can be served on cauliflower (or regular) rice.
CAN I MAKE THIS IN ADVANCE
You absolutely can! You can make this stir fry a day in advance and reheat it in the microwave or in a pan on medium high heat until the veggies and beef are warmed through. I would recommend slightly undercooking the vegetables so that they still have a bit of a crunch, when you reheat the stir fry before serving the veggies will finish cooking and won’t be mushy and overcooked. Alternatively you can cut all of the veggies and beef and store them in the fridge up to 2 days in advance, which will cut the cooking time down to just 15 minutes!
WHAT ABOUT LEFTOVERS
Leftovers will last for up to 4 days in the fridge. I find that the stir fry can often dry out after a few days in the fridge, so I recommend adding a splash of coconut aminos to the veggies as they heat up. This Beef Stir Fry can also be stored in airtight container in the freezer for up to 2 months and then reheat it in the microwave or on the stovetop.
Here are a few more Asian inspired recipes that you might enjoy:
- Thai Basil Beef
- Black Pepper Beef & Onions
- Chicken Chop Suey
- Black Pepper Chicken
- Chicken Yakitori
- Sesame Chicken
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Beef & Shiitake Mushroom Stir Fry
- 1 tbsp sesame oil
- 7 ounces shiitake mushrooms cut into thin slices
- 2 cloves garlic minced
- 2 tbsp chopped ginger
- 1 onion cut into thin slices
- 5 ounces green beans cut in half
- 2 small bok choy greens separated from whites and cut into thin slices
- 4 green onions chopped
- 1 1/2 tsp black pepper
- 1 tsp baking soda
- 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar (or rice vinegar)
- 1.5 lbs sirloin or flank steak cut into very thin strips
- 1 tbsp sesame oil
- 1/4 cup coconut aminos
- 1/4 cup beef stock
- 1 tbsp apple cider vinegar
- 1 1/2 tsp honey (for Whole30 use 1 medjool date)*
- 2 tsp arrowroot
- In a bowl combine the thinly sliced beef, baking soda, apple cider vinegar and coconut aminos and leave it to marinate for 5-10 minutes.
- In a bowl whisk together all of the ingredients for the sauce.
- Heat 1 tbsp sesame oil in a wok or large skillet on medium high heat. Add in the beef (along with any excess liquid from the marinade) and cook the beef for approximately 4-5 minutes until its browned. Set the beef aside on a plate.
- Add 1 tbsp sesame oil to the pan and add the shiitake mushrooms. After 2 minutes of cooking add in the garlic, ginger, onions, green beans and the white part of the bok choy.
- After 3 minutes of cooking, add in the sauce and black pepper and leave the veggies to cook for another minute or two. Finally add the beef, chopped scallions and the greens of the bok choy to the pan and cook for 1 final minute.
- Serve the stir fry on its own or with cauliflower rice