This recipe is translated from Cookpad Taiwan. See original: Taiwan

Worcestershire Sauce Mushroom Stir-Fried Beef Cubes

Name: Worcestershire Sauce Mushroom Stir-Fried Beef Cubes
Yield: Serves 2 servings
Cuisine: American
Ingredients: 250 g beef tenderloin or ribeye steak; 5 brown mushrooms; 1/4 onion; 2 cloves garlic, sliced; 1/2 teaspoon crushed black pepper; 1 1/2 tablespoons olive oil; 2 teaspoons soy sauce; 1 teaspoon Worcestershire sauce; 1 teaspoon crushed black pepper; 1/2 teaspoon cornstarch; 1 tablespoon Worcestershire sauce; 1 teaspoon brown sugar; 1 teaspoon soy sauce; 1/2 teaspoon cornstarch; 1 teaspoon water

Iris Y @iris_y

The sauce coats the beef cubes perfectly, making it delicious.

Worcestershire Sauce Mushroom Stir-Fried Beef Cubes

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Iris Y @iris_y

The sauce coats the beef cubes perfectly, making it delicious.

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Ingredients

Serves 2 servings

250 gbeef tenderloin or ribeye steak
5brown mushrooms
1/4onion
2 clovesgarlic, sliced
1/2 teaspooncrushed black pepper
1 1/2 tablespoonsolive oil
Marinade
2 teaspoonssoy sauce
1 teaspoonWorcestershire sauce
1 teaspooncrushed black pepper
1/2 teaspooncornstarch
Sauce
1 tablespoonWorcestershire sauce
1 teaspoonbrown sugar
1 teaspoonsoy sauce
1/2 teaspooncornstarch
1 teaspoonwater

Cooking Instructions

1

Cut the beef into cubes, about 2cm x 1cm. Marinate with all ingredients except cornstarch for 60 minutes. Add cornstarch and mix well in the last 5 minutes.
2

Cut the onion into small pieces, quarter the brown mushrooms, and slice the garlic. Mix the sauce ingredients together.
3

Heat a pan and add oil. Sauté 1 clove of sliced garlic over medium heat until fragrant. Turn to high heat, add the beef cubes, and sear until slightly golden. Remove and set aside.
4

In the same pan over medium heat, sauté 1 clove of sliced garlic until fragrant. Add mushrooms and stir-fry for 30 seconds. Add onions and stir-fry until slightly soft. Add beef cubes and sauce, stir-fry until heated through and the sauce thickens. Serve with freshly ground black pepper on top.

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Iris Y @iris_y

on March 05, 2024 10:53

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