Beef and Mushroom Stir Fry
You are sure to enjoy this delicious beef and mushroom stir fry. Made with the finest Made in Oklahoma ingredients, this savory dish is easy to make and even easier to eat. Made In Oklahoma’s Beef and Mushroom Stir Fry makes a great easy dinner for you and your family.
MIO Products in the Beef and Mushroom Stir Fry
Daddy Hinkle’s Seasoning – Daddy Hinkle’s seasoning tenderizes and brings out the natural flavor of the meat. The seasoning is perfect and delicious in soups, casseroles, chili, stir fry, and more! The seasoning has a light onion and garlic flavor that perfectly compliments the meat and never overpowers the meal. Pro tip: try Daddy Hinkle’s low-sodium or sugar-free spice blend for a healthier version of this stir fry.
J-M Sliced Mushrooms – J-M Farms was started in 1979 in Miami, Oklahoma. The farm was originally designed to produce 2 million pounds of mushrooms a year. Today it produces 25 million. When raw, these J-M Sliced Mushrooms are mild in flavor with a crisp taste. When these shrooms are cooked, they develop a very natural tender flavor.
The J-M mushrooms and Daddy Hinkle’s seasoned beef are the perfect combination for this beef stirfry. Served over jasmine rice, this meal is delicious, filling, and easy to make. Reheat throughout the week for an easy meal prep.
A peanut sauce coats the beef, mushrooms and other vegetables in this delicious stir fry. It’s a recipe that comes together once the vegetables are chopped. Do your prep on the weekend, then throw everything together for a great weeknight dinner. We love this served over jasmine rice.
Ingredients
- 2 tablespoons cornstarch
- 3/4 cup water
- 2 tablespoons peanut butter
- 4 tablespoons soy sauce, divided
- 2 tablespoons olive oil
- 1 pound beef top sirloin, thinly sliced
- 1/4 teaspoon Daddy Hinkle’s Seasoning
- 2 bell peppers, thinly sliced
- 1/2 cup thinly sliced carrots
- 1 (8 ounce) package J-M Sliced Mushrooms
- 1 (8 ounce) can bamboo shoots, drained
- 1/2 teaspoon crushed red pepper flakes
- 2 cloves minced garlic
- In a bowl, whisk the cornstarch and water until smooth. Add peanut butter and 3 tablespoons soy sauce. Set aside.
- In a hot wok or nonstick saute pan, heat oil over medium-high heat. Sprinkle beef with Daddy Hinkle’s Seasoning, then add to hot pan. Add remaining tablespoon of soy sauce. Cook and stir about 5 minutes, until cooked through. Remove beef from pan, and set aside. To hot pan, add peppers, carrot, mushrooms and bamboo shoots. Add red pepper flakes and garlic. Cook vegetable mixture, stirring constantly, just 2 or 3 minutes. Vegetables should be tender but still a little crisp. Note: If you do not have a large wok, do your cooking in two batches to keep everything crisp.
- Add peanut butter mixture to pan. Bring to a boil, cooking until thickened, just about 1 minute. Return beef to pan to warm through. Serve over cooked rice.