Fast Recipes

Beef with mushrooms and sesame

Australian Gourmet Traveller recipe for beef with mushrooms and sesame.

By Lisa Featherby
  • Serves 4
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Beef with mushrooms and sesame
This stir-fry is a great way to turn two steaks into a meal for four. Any selection of mushrooms will do, although the shiitakes give the dish a gutsier flavour hit.


  • 60 ml (¼ cup) grapeseed oil
  • 2 sirloin (porterhouse) steaks (200gm each), trimmed of fat, thinly sliced
  • 250 gm assorted Asian mushrooms, such as enoki, shiitake, oyster and black fungi
  • 2 garlic cloves, crushed
  • 50 gm (10cm piece) ginger, pounded with a mortar and pestle
  • 60 ml (¼ cup) Shaoxing wine
  • 60 ml (¼ cup) light soy sauce
  • 2 tbsp oyster sauce
  • Pinch of caster sugar
  • 1 tsp sesame oil
  • 2 spring onions, thinly sliced
  • To serve: roasted sesame seeds and steamed jasmine rice


  • 1
    Heat half the oil to smoking in a large wok over high heat, add half the steak and stir-fry until just seared (1-2 minutes). Set aside and repeat with remaining steak. Set aside.
  • 2
    Add mushrooms, garlic, ginger and remaining oil to wok and stir-fry to combine, then add Shaoxing wine, soy sauce, oyster sauce and sugar and stir-fry until mushrooms are tender (1-2 minutes). Add sesame oil and return steak to wok, stir-fry to coat (1 minute) and season to taste. Scatter with spring onions and sesame seeds, then serve with steamed rice.