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Beef & Mushroom Stir-fry with Rice Noodles

5 from 1 vote
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Amazing Stir-fry Sauce

  • ¼ cup low-sodium soy sauce
  • ¼ cup oyster sauce
  • 2 Tbsp sherry
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp cornstarch
  • 1 cup water


  • 2 Tbsp canola oil
  • 8 oz 250 g Top Sirloin Beef Grilling Steak or Strip Loin Steak, trimmed of fat, sliced into thin strips
  • 1 red bell pepper, cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 3 green onions + more for garnish, sliced
  • 1 cup mushrooms, sliced (any type: cremini, oyster, white)
  • 3 cloves garlic, minced
  • 1 tsp ginger, minced
  • 125 g 1/2 package rice noodles
  • sesame seeds to garnish


  • Combine all Amazing Stir-fry Sauce ingredients together in a bowl and set aside.
  • Cook rice noodles by placing 2 minutes in boiling water, drain, rinse in cold water. Set aside, covered.
  • Heat half the oil in a non-stick pan over medium-high heat. Add beef slices and cook 1-2 minutes until brown but still pink inside. Add to bowl of Stir-fry Sauce.
  • Add remaining oil to the pan along with peppers, carrot and mushrooms. Stir-fry for 3 minutes. Add green onions and cook an additional 2 -3 minutes until softened. Push to one side and add garlic and ginger to open space, stirring for 30 seconds.
  • Add Stir-fry Sauce and beef to the pan, stirring to heat through and allow sauce to thicken. Add rice noodles and toss to coat.
  • Serve sprinkled with additional green onions and sesame seeds. Makes 2 large or 4 small portions.