Stir Fried Asado with Mushrooms
Tender strips of beef asado tossed with savory mushrooms and a rich garlic-soy glaze make for a quick and impressive weeknight dinner.
Ingredients
- •1.5 lbs beef asado or boneless short ribs, sliced into thin strips (700g)
- •8 oz cremini mushrooms, sliced (225g)
- •3 tablespoons vegetable oil, divided
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •1 red bell pepper, sliced into thin strips
- •3 green onions, cut into 2-inch pieces
- •3 tablespoons soy sauce
- •2 tablespoons oyster sauce
- •1 tablespoon brown sugar
- •1 teaspoon toasted sesame oil
- •1 tablespoon cornstarch mixed with 2 tablespoons water
- •Toasted sesame seeds for garnish
Instructions
- 1
In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, and sesame oil until the sugar is dissolved.
- 2
Pat the beef asado strips dry with paper towels and season lightly with a pinch of salt and pepper.
- 3
Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat until shimmering.
- 4
Add the beef strips in a single layer and sear without moving for 2 minutes to get a nice crust, then stir-fry for another 2 to 3 minutes until just cooked through. Remove the beef and set aside on a plate.
- 5
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
- 6
Add the sliced mushrooms and cook undisturbed for 3 to 4 minutes to let them brown, then toss and cook for another 2 minutes.
- 7
Add the minced garlic, grated ginger, and sliced red bell pepper to the mushrooms, stir-frying for 1 minute until fragrant.
- 8
Return the cooked beef and its resting juices back into the skillet with the vegetables.
- 9
Pour the sauce mixture over the beef and mushrooms and bring to a simmer.
- 10
Stir the cornstarch slurry and pour it into the pan, tossing everything constantly for 1 to 2 minutes until the sauce thickens and glossy coats the ingredients.
- 11
Stir in the green onions and remove the skillet from the heat.
- 12
Transfer to a serving platter, garnish with toasted sesame seeds, and serve hot.
💡 Chef tips
- Partially freezing the beef for 20 minutes before slicing makes it much easier to cut into thin, uniform strips.
- You can substitute shiitake or button mushrooms if cremini are not available.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in a skillet.
✅ How it should turn out
The finished dish should feature tender, savory beef coated in a glossy, umami-rich sauce, complemented by earthy mushrooms and crisp bell peppers with a fragrant aroma of garlic and sesame.