Beef, Shiitake, and Green Bean Stir Fry
Prep time
Total time
Recipe type: Entree
Serves: 4-6
  • 1 lb Beef sirloin or flank steak
  • 2 Tablespoons soy sauce (I really like Tamari)
  • 1½-2 Tablespoons oil
  • 1 red onion, sliced
  • 1 large bell pepper or 4-6 mini peppers, thinly sliced or julienned
  • 7 oz (2 packages 3.5 oz each) shiitake mushrooms or 8 oz any other fresh mushrooms
  • 1 lb green beans, ends trimmed and green beans cut in half
  • 3 cloves garlic, minced
  • ¼ - ½ teaspoon grated or minced fresh ginger
  • ½ cup chicken broth
  • green onions, to garnish
  • ½ cup chicken broth
  • ¼ cup oyster sauce
  • 2 Tablespoons soy sauce (1 Tablespoon if it's not reduced sodium)
  • 2 teaspoon sherry (or mirin or rice vinegar)
  • 1 teaspoon cornstarch
  1. To cut the beef into thin strips, it really helps to place it in the freezer for about 15-30 minutes, which will make it easier to cut. Cut the beef in half lengthwise, with the grain. Then slice each half of beef against the grain, into thin pieces, about ¼-1/8 inch thin strips.
  2. Marinate in 2 Tablespoons soy sauce. I really like the taste of Tamari. Set aside for 15 minutes, while prepping the rest of the ingredients.
  3. In a 12 inch nonstick skillet, heat ½ Tablespoon of oil on high heat. Drain the beef and sauté on high heat in two batches for about 3 minutes, until the beef is spotty brown on one side. You will have some of the oil left each time, just add a bit more to the skillet if needed. Set the beef aside in a large bowl.
  4. In the same skillet, add the onion and peppers. Saute on high heat for 3-5 minutes, until tender. Set aside with the beef.
  5. Using the same skillet again, add another ½ Tablespoon of oil and add the shiitake mushrooms, cook for about 3 minutes.
  6. Add the green beans, mix to combine and cook for 1-2 minutes on high heat, until the green beans are spotty brown.
  7. Make a space in the middle of the skillet and add the garlic and ginger, cooking for about 30 seconds, until fragrant.
  8. Mix to combine and pour in ½ cup of chicken broth, reduce the heat to medium, cover the skillet and cook until most of the broth is absorbed and the beans are as tender as you like them. Meanwhile, combine all the sauce ingredients together. When the beans are cooked through, pour in the sauce into the skillet, increase the heat to high and cook for just a few minutes until the sauce thickens up.
  9. Return the beef, onion and peppers to the skillet, mix to combine and just heated through.
  10. Serve with noodles or rice. Garnish with green onions.
Recipe by Olga's Flavor Factory at