Beef, Onion & Mushroom Stir-Fry Over Rice is a hearty, flavorful dish that’s quick to prepare and perfect for busy weeknights. I love the tender strips of beef, caramelized onions, and savory mushrooms tossed in a rich stir-fry sauce—all served over fluffy rice. It’s simple, satisfying, and always hits the spot when I’m craving something savory and filling.
Why You’ll Love This Recipe
I like this recipe because it comes together fast and uses ingredients I usually have on hand. The combination of beef, onions, and mushrooms creates a deep umami flavor, especially when paired with a savory stir-fry sauce. It’s customizable too—I can add more veggies or adjust the spice level depending on my mood. Best of all, it tastes like takeout, but better and healthier.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Thinly sliced beef (like flank steak, sirloin, or skirt steak)
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Yellow or white onion, sliced
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Mushrooms (button, cremini, or shiitake), sliced
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Cooked white or brown rice
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Soy sauce
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Oyster sauce (or hoisin for a sweeter option)
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Garlic, minced
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Ginger, grated or minced
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Cornstarch
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Water or beef broth
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Vegetable oil or sesame oil
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Green onions or sesame seeds (optional for garnish)
Directions
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I start by slicing the beef thinly and tossing it with a little soy sauce and cornstarch. This helps keep it tender and gives it a slight crisp when seared.
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In a hot skillet or wok, I heat the oil and quickly sear the beef in batches until browned, then remove it and set it aside.
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In the same pan, I add a bit more oil and sauté the onions and mushrooms until soft and slightly caramelized.
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I add garlic and ginger, then return the beef to the pan.
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I stir in soy sauce, oyster sauce, and a splash of water or broth, letting it all simmer for a few minutes until the sauce thickens and coats everything evenly.
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I serve the stir-fry hot over cooked rice and top it with green onions or sesame seeds if I’m using them.
Servings and timing
This recipe serves about 4 people and takes around 30 minutes to make from start to finish. It’s great for a quick dinner that still feels like a full, satisfying meal.
Variations
Sometimes I add bell peppers, snow peas, or broccoli for more color and crunch. I’ve also swapped the beef for chicken or tofu when I want something different. For a spicy version, I toss in some red pepper flakes or a dash of sriracha.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave it or warm it in a skillet with a splash of water or broth to loosen the sauce. It also makes great meal prep for lunches during the week.
FAQs
What’s the best cut of beef for stir-fry?
I usually use flank steak, sirloin, or skirt steak—anything that’s lean and cooks quickly when sliced thin.
Can I make this dish gluten-free?
Yes, I swap regular soy sauce for tamari or a gluten-free soy sauce alternative. Just double-check the oyster sauce too.
Do I have to use cornstarch?
Cornstarch helps tenderize the beef and slightly thickens the sauce, but I’ve made it without and it still tastes great—just a little less glossy.
Can I use pre-cooked rice?
Absolutely. I usually have some leftover rice in the fridge, and this stir-fry is the perfect way to use it up.
What mushrooms work best?
I like using cremini or shiitake for a deeper flavor, but even basic white mushrooms work just fine in this recipe.
Conclusion
Beef, Onion & Mushroom Stir-Fry Over Rice is one of my favorite quick dinners when I want something comforting, flavorful, and packed with protein. I love how easy it is to switch things up with different veggies or sauces, and how it always delivers on taste without much effort. It’s a true weeknight winner in my kitchen.
PrintBeef, Onion & Mushroom Stir-Fry Over Rice
Beef, Onion & Mushroom Stir-Fry Over Rice is a savory, satisfying meal featuring tender beef, sautéed onions, and earthy mushrooms in a rich stir-fry sauce. Served over fluffy rice, this quick and customizable dish is perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Halal
Ingredients
- 1 lb thinly sliced beef (flank steak, sirloin, or skirt steak)
- 1 medium yellow or white onion, sliced
- 2 cups sliced mushrooms (button, cremini, or shiitake)
- 4 cups cooked white or brown rice
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or hoisin for a sweeter option)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated or minced
- 1 tablespoon cornstarch
- 1/4 cup water or beef broth
- 2 tablespoons vegetable oil or sesame oil
- Optional: sliced green onions or sesame seeds for garnish
Instructions
- In a bowl, toss sliced beef with 1 tablespoon soy sauce and cornstarch. Let it sit for 5–10 minutes.
- Heat 1 tablespoon oil in a large skillet or wok over high heat. Sear the beef in batches until browned, about 1–2 minutes per side. Remove and set aside.
- Add another tablespoon of oil to the same pan. Sauté onions and mushrooms for 5–7 minutes, until softened and slightly caramelized.
- Stir in garlic and ginger, cooking for another 30 seconds until fragrant.
- Return the beef to the pan. Add remaining soy sauce, oyster sauce, and water or broth. Stir well and simmer for 2–3 minutes until the sauce thickens slightly and coats the ingredients.
- Serve hot over cooked rice and garnish with green onions or sesame seeds if desired.
Notes
- Add bell peppers, broccoli, or snow peas for extra veggies.
- Swap beef for chicken, tofu, or shrimp for variety.
- Use tamari and a gluten-free oyster sauce to make it gluten-free.
- Pre-cooked rice works great—just reheat before serving.
- Add red pepper flakes or sriracha for a spicy kick.
Nutrition
- Serving Size: 1 serving (with rice)
- Calories: 460
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 70mg
