Beef, Onion & Mushroom Stir-Fry Over Rice

I love making this Beef, Onion & Mushroom Stir-Fry Over Rice when I want a comforting, savory meal that comes together quickly. The tender beef, caramelized onions, and earthy mushrooms coated in a rich sauce make this dish feel hearty and satisfying, especially served over warm rice.

Why You’ll Love This Recipe

I like this recipe because it’s simple, flavorful, and perfect for busy weeknights. I enjoy how the onions turn slightly sweet as they cook and how the mushrooms soak up the sauce. It’s a classic stir-fry that feels familiar, cozy, and filling every time I make it.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 pound beef sirloin or flank steak, thinly sliced
2 tablespoons vegetable oil
1 large onion, sliced
2 cups mushrooms, sliced
2 cloves garlic, minced
¼ cup soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
½ cup beef broth or water
½ teaspoon black pepper
2 cups cooked white rice

Directions

I start by mixing the soy sauce, oyster sauce, cornstarch, beef broth, and black pepper in a small bowl until smooth. I set the sauce aside.

I heat one tablespoon of oil in a large skillet or wok over high heat. I add the sliced beef and cook it quickly until just browned, then remove it from the pan and set it aside.

I add the remaining oil to the skillet and cook the onions until softened and lightly golden. I add the mushrooms and cook until they release their moisture and start to brown. I stir in the garlic and cook briefly until fragrant.

I return the beef to the skillet and pour in the sauce. I stir everything together and cook for a few minutes until the sauce thickens and coats the beef and vegetables evenly.

I serve the stir-fry hot over cooked rice.

Servings And Timing

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

Variations

I sometimes add bell peppers or snap peas for extra color and crunch. When I want a little heat, I add chili flakes or a drizzle of chili oil. I also enjoy using brown rice or jasmine rice depending on what I have.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently in a skillet or microwave, adding a splash of water if the sauce thickens too much.

FAQs

What cut of beef works best for stir-fry?

I prefer sirloin or flank steak because they stay tender when sliced thinly.

Can I make this ahead of time?

I usually cook it fresh, but I prep the ingredients ahead to save time.

Can I use frozen beef?

I use thawed frozen beef and slice it thin while it’s still slightly firm for easier cutting.

Is this dish freezer-friendly?

I don’t usually freeze it because the texture of the mushrooms changes, but it can be frozen if needed.

What can I serve with this besides rice?

I like serving it with noodles or cauliflower rice for a lighter option.

Conclusion

I keep making this Beef, Onion & Mushroom Stir-Fry Over Rice because it’s quick, comforting, and packed with savory flavor. It’s a dependable recipe that always delivers a satisfying meal with minimal effort.

Print