Korean Beef & Mushroom Plate - 15 Minute Plate.
Let’s hop into the kitchen this week ya’ll – start the week off strong!
Today, we’re doing one of my favorite weekday meals called Korean Beef & Mushroom Over Rice.
It’s healthy, filling and fast – and takes less than 15 minutes!
It works great as a quick meal after gym or work… and especially for beginner cooks (yes, we see you!)
Spread this delicious beef and mushroom sauce over a bowl of freshly cooked rice. And if you’re into cauliflower rice, works beautifully as well!
In our recipe, we’ll use Shiitake Mushrooms. But feel free to substitute with a mushroom of your choice – button mushrooms, oyster mushrooms, etc!
Key Flavor Variable
The key flavor for this dish is the combination of oyster sauce, soy sauce and sugar. This mixture – when diluted with some water – produces an incredibly balanced flavor.
Don’t forget (or substitute) the oyster sauce!
This recipe will make roughly 2-3 servings. 2 big servings or 3 “decent-sized” servings.
If you want to make for a family of 4, simply double-up the ingredients!
I recommend using a well-marbled piece of beef! That fat will keep the beef tasting tender and soft after its braised.
Also, start with marinating the beef. That way, it has sometime to soak in flavor while you prep the other ingredients.
Prepare the starch mixture before you start to stir-fry – that way you have everything at hand (and don’t get anxiety searching for that little bag of starch powder in the back of your cabinets!)
For the starch mixture, I recommend using 1 Tablespoon of Starch Powder with 3 Tablespoons of Water. Mix that thoroughly before adding into the pan – this ratio works well for getting the consistency of the sauce just right.
Remember to spread on some diced scallions at the end - to provide an uplifting green contrast to the brownish gravy color! Makes it look much more appetizing.
If you enjoyed this dish, tag us on IG! (We enjoy flipping through your pictures in the morning!)
Until next time, Bon Appetit and don’t forget to fit in your nightly walks (or runs!) 🏃♂️🏃♀️
- 100 - 150 grams of Beef Steak (Sirloin, Flank Steak)
- 4 Whole Shiitake Mushrooms (Or use mushroom of choice)
- ½ Whole Onion
- ⅕ Whole Carrot
- 1 Stalk Green Onion
- 1 Tablespoon Soy Sauce
- ½ Tablespoon Minced Garlic
- 1 Tablespoon Mirim (Rice Wine)
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Oyster Sauce
- ½ Tablespoon Sugar
- 1.25 cups of Water
- ½ Tablespoon Sesame Oil
- Few cracks Black Pepper
Starch Mixture (For Thickening Sauce)
- 1 Tablespoon Potato Starch Powder (Corn Starch Powder Ok too!)
- 3 Tablespoons Water
- Cut beef into thin strips. Then place into a bowl. Add in Soy Sauce (1 Tablespoon), Minced Garlic (½ Tablespoon), Mirim (1 Tablespoon). Mix and set aside to mariante while you prep other ingredients.
- Cut Onion into thin strips. Julienne Carrots into thin strips. Dice Mushrooms into thin strips. Set aside for later.
- Then take out a small bowl and mix Potato Starch Powder (1 Tablespoon) with Water (3 Tablespoons). Set aside for later.
- Place some vegetable oil into a wok or frying pan. Place it on a medium-heat. Once the oil is hot, place in the marinated beef. Stir-fry the beef until its 50% cooked or until the pieces start to get a slight browning on the outside.
- Then, add in the diced onions and carrots. Stir-fry everything until onion slices start to turn translucent. Now add in the mushroom slices. Stir-fry everything for another 30 seconds.
- Now briefly reduce the heat - we don't want the ingredients to burn while we season. Add in Soy Sauce (2 Tablespoons), Oyster Sauce (1 Tablespoon) and Sugar (½ Tablespoon). Stir-fry everything together so it gets evenly coated.
- Now raise the heat back to a medium-high. Add in 1.25 cups (~300 ml) of water.
- Once it comes to boil, let it gently simmer away for 30 seconds. Now give your starch mix another stir... and add it around the pot in a circular motion. Stir the pot around until you see the sauce thicken up.
- Turn off the heat. Finish by adding in Sesame Oil (½ Tablespoon) and Black Pepper (Few Cracks).
Plating & Serving
- Serve over rice... and of course say, Bon Appetit!
Cristina Elkins says
Omg...I had a couple of ribeye steaks and dried shitake mushrooms...I will definitely be making this dish again!
This is one of my new favorite recipes and one of my new staples for dinner. I love the simplicity and the video that goes along with this makes me so happy. (All of your videos make me so happy, thank you so much for sharing!)
This is NOT KOREAN.
Oyster sauce? Starch water? Beef Stock?
It’s made with Korean Beef... What’s the problem?! Hehehe