Beef, onion & mushroom stir-fry over rice is a savory, quick, and comforting dish that I love making when I need something hearty without spending hours in the kitchen. It’s packed with tender strips of beef, caramelized onions, and juicy mushrooms, all coated in a flavorful stir-fry sauce and served over warm rice. It’s the kind of meal that feels like takeout but tastes even better because it’s homemade.
Why You’ll Love This Recipe
I love this recipe because it’s quick to prepare, full of umami flavor, and only uses a few simple ingredients. It’s a great way to turn pantry and fridge staples into a satisfying dinner that feels both easy and impressive. The onions bring natural sweetness, the mushrooms add earthiness, and the beef soaks up all the flavor from the sauce. It’s perfect for weeknights or when I want something filling and flavorful.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the stir-fry:
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Flank steak or sirloin, thinly sliced against the grain
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Onion, thinly sliced
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Mushrooms (button, cremini, or shiitake), sliced
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Garlic, minced
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Fresh ginger, grated (optional)
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Neutral oil (vegetable or canola)
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Salt
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Black pepper
For the sauce:
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Soy sauce
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Oyster sauce
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Brown sugar or honey
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Cornstarch
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Water or low-sodium beef broth
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Sesame oil (optional)
For serving:
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Steamed white or brown rice
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Green onions or sesame seeds (optional garnish)
Directions
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I whisk together the sauce ingredients: soy sauce, oyster sauce, brown sugar, cornstarch, water, and sesame oil in a small bowl.
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I heat oil in a large skillet or wok over medium-high heat.
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I add the beef in a single layer, season with salt and pepper, and cook for 2–3 minutes until browned. Then I remove it from the pan.
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In the same pan, I add a bit more oil and sauté the onions and mushrooms until soft and browned—about 5–6 minutes.
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I stir in the garlic (and ginger, if using) and cook for 30 seconds until fragrant.
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I return the beef to the pan, pour in the sauce, and stir everything together.
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I let it simmer for 2–3 minutes until the sauce thickens and coats everything evenly.
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I serve it hot over cooked rice and top with green onions or sesame seeds if I want extra flavor and crunch.
Servings and timing
This recipe makes 3–4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
Sometimes I add broccoli, snap peas, or red bell peppers for more veggies and color. I’ve also made this with chicken or tofu for a different protein option. For a spicy twist, I mix in chili garlic sauce or red pepper flakes. If I want a richer flavor, I add a splash of hoisin sauce or rice vinegar to the sauce mix.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet with a splash of water or microwave in short intervals until warmed through. It also makes great meal prep—I portion it with rice into containers and reheat for quick lunches.
FAQs
What cut of beef works best?
I use flank steak, sirloin, or any tender cut that slices thinly and cooks quickly. Slicing against the grain keeps it tender.
Can I use pre-sliced mushrooms?
Yes, pre-sliced mushrooms save time and work just fine. I just make sure to sauté them until golden and not soggy.
How do I thicken the sauce?
The cornstarch in the sauce does the trick. Once it simmers, it thickens into a nice glaze that coats the beef and veggies.
Is this dish gluten-free?
It can be! I use gluten-free soy sauce or tamari and double-check that the oyster sauce is gluten-free.
What rice should I serve this with?
I usually go with jasmine or basmati rice for a fluffy texture, but brown rice or even cauliflower rice also work well.
Conclusion
Beef, onion & mushroom stir-fry over rice is one of those comforting meals I keep coming back to. It’s simple, quick, and packed with flavor—perfect for a weeknight dinner or a cozy meal any time. With tender beef, flavorful veggies, and a rich sauce, it’s everything I love about stir-fry in one satisfying bowl.
