Name: Beef, Onion & Mushroom Stir-Fry Over Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb flank steak or sirloin, thinly sliced against the grain; 1 large yellow or white onion, sliced; 8 oz mushrooms (cremini, button, or shiitake), sliced; 3 cups cooked white or brown rice; 2 cloves garlic, minced; 2 tbsp soy sauce (for marinade); 1 tsp sesame oil (for marinade); 1 tbsp cornstarch; 2 tbsp soy sauce (for sauce); 1 tbsp oyster sauce; 1 tsp brown sugar; 1/4 cup water or beef broth; 2 tbsp neutral oil (vegetable or canola), divided; Salt and black pepper, to taste; Optional: sliced green onions or sesame seeds for garnish

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This beef, onion, and mushroom stir-fry over rice is one of those comforting meals I turn to when I want something hearty, flavorful, and fast. Tender strips of beef, caramelized onions, and savory mushrooms come together in a glossy stir-fry sauce, all served over warm, fluffy rice. It’s simple, satisfying, and packed with umami flavor in every bite.

Why You’ll Love This Recipe

I love this recipe because it’s quick enough for a weeknight but still feels like a full, satisfying meal. The combination of juicy beef, soft onions, and earthy mushrooms never gets old, and the sauce ties everything together beautifully. It’s also easy to adjust to whatever I have in the fridge. Served over rice, it’s the kind of no-fuss dinner that fills me up and tastes even better as leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flank steak or sirloin, thinly sliced against the grain
Yellow or white onion, sliced
Mushrooms (cremini, button, or shiitake), sliced
Cooked white or brown rice
Garlic, minced
Soy sauce
Oyster sauce
Cornstarch
Water or beef broth
Brown sugar
Sesame oil
Neutral oil (vegetable or canola)
Salt and black pepper
Optional: green onions or sesame seeds for garnish

Directions

I toss the sliced beef with a little soy sauce, cornstarch, and sesame oil and let it marinate while I prep the other ingredients.
In a small bowl, I whisk together soy sauce, oyster sauce, brown sugar, and water or broth to make the stir-fry sauce.
I heat oil in a large pan or wok over medium-high heat and sear the beef until browned, then remove it from the pan.
In the same pan, I add more oil and cook the onions and mushrooms until they’re soft and starting to caramelize.
I add the garlic, cook for another 30 seconds, then return the beef to the pan.
I pour in the sauce and stir everything together, letting it simmer for a couple of minutes until thickened and glossy.
I serve the stir-fry hot over freshly cooked rice, garnished with green onions or sesame seeds if I want.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Sometimes I add thinly sliced bell peppers or snow peas for extra color and crunch. If I’m out of oyster sauce, I use hoisin or a bit more soy sauce with a splash of rice vinegar. For a spicier version, I stir in chili flakes or drizzle chili oil before serving. I’ve also used chicken or tofu as a swap for beef when I want something lighter.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The rice and stir-fry reheat well in the microwave or in a pan with a splash of water to loosen the sauce. I avoid overcooking the beef during reheating so it stays tender.

FAQs

What kind of beef is best for stir-fry?

I usually use flank steak or sirloin because they’re tender and cook quickly. Slicing thinly against the grain helps keep the beef from getting chewy.

Can I use pre-cooked rice?

Yes, I often use leftover rice or pre-cooked packets to save time. Just make sure it’s warm when serving.

Do I have to marinate the beef?

It’s not required, but I like to marinate it briefly with cornstarch and soy sauce—it makes the meat more tender and flavorful.

Can I make this ahead of time?

Yes, I prep the sauce and slice everything ahead, then stir-fry everything fresh so the texture stays great.

What mushrooms work best?

I usually use cremini or white button mushrooms, but shiitake or oyster mushrooms give a deeper flavor if I have them.

Conclusion

Beef, onion, and mushroom stir-fry over rice is one of my go-to meals when I want something quick, satisfying, and packed with flavor. The savory sauce, tender meat, and comforting rice come together perfectly, making it a reliable favorite in my dinner rotation. Whether I keep it simple or add extras, it always hits the spot.