Stir Fried Asado with Mushrooms
Tender strips of asado beef are quick-seared and tossed with savory mushrooms in a rich, glossy garlic-soy sauce.
Ingredients
- •1.5 lbs beef asado strips (short ribs boneless or thin chuck flank cuts) (700g)
- •8 oz cremini mushrooms, sliced (225g)
- •2 tablespoons olive oil (30ml)
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •1 medium yellow onion, sliced
- •1 red bell pepper, sliced
- •3 tablespoons soy sauce (45ml)
- •2 tablespoons coconut aminos or tamari (30ml)
- •1 tablespoon brown sugar (12g)
- •1 tablespoon cornstarch (8g)
- •1/4 cup low-sodium beef broth (60ml)
- •2 green onions, chopped for garnish
Instructions
- 1
In a small bowl, whisk together the soy sauce, coconut aminos, brown sugar, cornstarch, and beef broth until smooth, then set aside.
- 2
Pat the beef asado strips completely dry with paper towels to ensure a good sear.
- 3
Heat 1 tablespoon of olive oil in a large skillet or wok over high heat until shimmering.
- 4
Add the beef strips in a single layer, searing for 2 minutes per side until nicely browned, then remove the beef from the pan and set aside on a plate.
- 5
Add the remaining tablespoon of olive oil to the same pan and toss in the sliced mushrooms.
- 6
Cook the mushrooms without moving them too much for 4-5 minutes until golden brown.
- 7
Add the sliced onions, bell pepper, minced garlic, and grated ginger to the mushrooms, stirring frequently for 3 minutes until the vegetables soften.
- 8
Return the cooked beef and any resting juices back into the skillet with the vegetables.
- 9
Give the sauce mixture a quick stir and pour it directly into the skillet over the beef and mushrooms.
- 10
Cook, stirring constantly, for 2 minutes until the sauce bubbles, thickens, and coats everything in a glossy glaze.
- 11
Remove from heat, garnish with chopped green onions, and serve hot.
💡 Chef tips
- Slice the beef against the grain for the most tender bite, and make sure the pan is piping hot before searing.
- You can substitute shiitake or button mushrooms for cremini depending on what you have on hand.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
✅ How it should turn out
The finished dish should feature tender, savory beef slices and earthy mushrooms enveloped in a thick, glossy, umami-rich garlic sauce that smells deeply aromatic.