Father’s Day Lunch Idea: Sticky Beef and Mushroom Stir Fry

With Father’s Day rolling in on Sunday, 18 June, why not give your pops the meal he deserves? We’ve discovered an incredibly easy and unique recipe that will give your dad something special for the big day, while also not taking too much time and hassle. Furthermore, nothing can go wrong when you’re incorporating some steak and mushrooms into a meal.

Here’s the recipe for a simple yet delicious Sticky Beef and Mushroom Stir Fry (serves 4):

Ingredients:

Rice: 250ml uncooked white basmati rice
375ml water
1 tsp sea salt

Stir fry: 400g sirloin, rump or similar steak
2 tsp corn starch
2 Tbsp soy sauce
2 Tbsp sesame oil
1 Tbsp mirin

400g white button mushrooms, sliced
1 red pepper, julienned
1 bunch spring onions, sliced into large pieces

60ml oyster sauce
60ml hoisin sauce

125ml beef stock
1 tsp cornstarch

Sesame seeds, for serving
Peanut oil, for cooking

Method:

For the rice:

• Place rice, water and salt in a small pot over medium high heat, lid off.
• Bring to a boil.
• Place lid on, then turn heat down to very low.
• Cook for 12 minutes.
• Switch the heat off and leave for 5 to 10 minutes with the lid on to steam, then fluff with a fork.

For the stir fry:

• Slice the steak into slices about 5cm long and 5mm thick.
• Be sure to cut against the grain of the meat so it is tender.
• Place slices in a bowl.
• Scatter over the cornstarch and then the soy sauce, sesame oil and mirin.
• Leave to marinate for 20 minutes.

Then…

Heat a wok or large nonstick frying pan until very hot.
Add a drizzle of peanut oil and swirl it around.

Add the beef slices and stirfry quickly until lightly browned.
Remove the meat from the wok and set aside.

Wipe the wok clean and reheat it on high heat.
Add a drizzle of peanut oil.

Add the mushrooms and cook until lightly golden.

Add the red pepper and spring onions and cook for a minute until slightly softened.

Pour in the oyster and hoisin sauces.

Mix the beef stock and cornstarch.

Add to the wok and mix everything together.

Bring to a simmer and cook until the sauce thickens.
Add the beef back into the pan and toss in the sauce for a minute to reheat and glaze.

Serve the saucy sticky beef and mushrooms with the fluffy white basmati.

Sprinkle with sesame seeds and enjoy!