Stir Fried Asado with Mushrooms
A savory, umami-packed dish featuring tender strips of beef short ribs stir-fried with earthy mushrooms in a rich, glossy glaze.
Ingredients
- •1.5 lbs (700g) boneless beef asado (short ribs), sliced into thin strips against the grain
- •8 oz (225g) cremini or shiitake mushrooms, sliced
- •3 tablespoons soy sauce
- •2 tablespoons mirin
- •1 tablespoon dark brown sugar
- •1 tablespoon sesame oil
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •2 tablespoons neutral oil (such as avocado or grapeseed oil)
- •2 stalks green onions, sliced diagonally
- •1 teaspoon toasted sesame seeds
- •1/4 teaspoon black pepper
Instructions
- 1
In a small bowl, whisk together the soy sauce, mirin, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper until the sugar is fully dissolved.
- 2
Heat one tablespoon of neutral oil in a large skillet or wok over high heat until shimmering.
- 3
Add the beef strips in a single layer and sear without moving for 2 minutes to develop a crust, then stir-fry until browned but not fully cooked through; remove beef from the pan and set aside.
- 4
Add the remaining tablespoon of oil to the same pan and toss in the mushrooms; sauté for 4-5 minutes until they are golden brown and have released their moisture.
- 5
Return the beef to the pan and pour the prepared sauce over the mixture.
- 6
Toss everything together over high heat for 1-2 minutes until the sauce reduces slightly and coats the beef and mushrooms in a glossy glaze.
- 7
Garnish with sliced green onions and toasted sesame seeds before serving immediately over steamed white rice.
💡 Chef tips
- For the most tender result, ensure you slice the asado against the grain and keep the strips thin to ensure quick cooking.
- If you prefer a thicker sauce, stir in a teaspoon of cornstarch mixed with a tablespoon of water during the final minute of cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a pan.
✅ How it should turn out
The finished dish should have a deep, mahogany-colored glaze that clings to the tender beef and earthy mushrooms, offering a perfect balance of savory, sweet, and aromatic flavors.