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If you’ve ever made a stir-fry before you know to have all your ingredients prepped and ready to go – even the sauce. For the beef, I used a thinly sliced chuck steak, not my usual selection for a stir-fry but it was quite inexpensive and because it was so thinly cut and sliced, with quick cooking it was actually very tender. Of course, you don’t want to cook the crap out of it so keep that in mind. Sirloin or any steak of your choice will work, just be sure to cut it very thinly across the grain.
Prep Time20 mins
Cook Time16 mins
Total Time36 mins
Course: Main Course
Cuisine: Asian
Servings: 5
Calories: 355kcal
Author: Lovoni


  • wok or large, deep skillet


  • 12 dried Chinese dried mushrooms shiitake or such similar, available from most grocery stores in the Asian aisle or Asian markets
  • 1 tablespoon canola oil or any neutral tasting oil, plus extra
  • 1 1/4 lbs very thinly sliced beef see intro
  • 1 teaspoons ground black pepper
  • 4 garlic cloves, minced
  • 3 tablespoons finely grated ginger
  • 8 oz snow peas, topped and tailed
  • 8 oz can sliced water chestnuts, drained (5 oz drained)
  • 8 green onions trimmed and cut into 1-inch lengths
  • Sesame seeds or pine nuts for garnish, optional
  • Steamed jasmine rice to serve, optional
  • 1/3 cup beef broth
  • 2 tablespoons hoisin sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons cornstarch cornflour
  • 1 teaspoon crushed red peppers chili flakes
  • 1 teaspoon sesame oil


To make the sauce:

  • Combine all the ingredients in a small measuring jug or bowl.
  • Place mushrooms in a small heatproof bowl. Cover completely with boiling water. Let stand for 30 minutes to soften; drain. Remove and discard the stems from the mushrooms; halve caps. Set aside.
  • Add 1 tablespoon to a hot wok or large frying pan set over high heat. Add one-third of the beef. Stir-fry 2 to 3 minutes until browned; remove from wok. Repeat with remaining beef in two batches so as not to overcrowd the pan. Remove all the beef from the wok.
  • Add a teaspoon or two of oil to the same wok. Add garlic, ginger, snow peas, water chestnuts and mushrooms. Stir-fry for 1 to 2 minutes until the peas are bright and crisp. Add the beef. Give the sauce mixture a stir and add to the wok. Stir-fry for 1 to 2 minutes until hot and peas are just cooked.
  • Add the green onions and stir-fry 1 minute until bright and still a little crisp. Serve on a bed of steamed rice. Sprinkle with sesame seeds.


Calories: 355kcal | Carbohydrates: 18g | Protein: 26g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 429mg | Potassium: 593mg | Fiber: 4g | Sugar: 5g | Vitamin A: 704IU | Vitamin C: 32mg | Calcium: 56mg | Iron: 4mg