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Beef and Mushrooms Stir-Fried Over Rice – 20-Minute Recipe

A quick Korean‑style stir‑fry of thinly sliced ribeye, shiitake and enoki mushrooms, and crisp vegetables tossed in a savory oyster‑broth sauce, served over fluffy white rice. The dish balances umami richness with a hint of heat and is finished with fresh green onion and toasted sesame oil.

Recipe by Maangchi· Structured by ReelsMeals

From: YouTube(view original)

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Beef and Mushrooms Stir-Fried Over Rice – 20-Minute Recipe

Prep Time

10 min

Cook Time

10 min

Servings

From Maangchi on youtube.com · View the original →

Ingredients

  • 2 bowls white fluffy rice
  • 4 ounces ribeye
  • 1 garlic clove
  • 2 teaspoons sesame oil
  • 1/2 teaspoon kosher salt
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon ground black pepper
  • 1 cup chicken broth
  • 2 teaspoons potato starch
  • 3 shiitake mushrooms
  • 2 ounces enoki mushrooms
  • 1 small carrot
  • 1 spicy green chili pepper
  • 2 green onions
  • 1 small onion

Instructions

  1. 1
    In a small bowl, whisk together the chicken broth and potato starch until smooth; set aside.
  2. 2
    Heat a large skillet over high heat. Add 1 teaspoon of the toasted sesame oil, then add the ribeye strips, minced garlic, kosher salt, and ground black pepper. Stir‑fry for about 2 minutes, or until the beef is roughly 80 % cooked through.
  3. 3
    Add the soaked shiitake mushrooms, enoki mushrooms, sliced onion, carrot, and the optional chopped green chili pepper. Continue stir‑frying for another 2 minutes, or until the onion becomes semi‑translucent and the vegetables are just tender.
  4. 4
    Stir in the oyster sauce followed by the broth‑starch mixture. Mix well until the sauce thickens and coats the ingredients. Reduce the heat to low and let the mixture simmer gently for 1–2 minutes.
  5. 5
    Place the warm rice on a serving platter or divide it between two plates. Increase the heat to high and bring the sauce to a rapid boil, then pour the hot sauce evenly over the rice.
  6. 6
    Garnish with the chopped green‑onion tops, drizzle the remaining 1 teaspoon of toasted sesame oil, and serve immediately with kimchi on the side.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Prep the sauce first

Whisk the chicken broth with potato starch until smooth before heating the pan.

Partial cook the beef

Stir‑fry the ribeye strips for about 2 minutes until roughly 80 % done before adding vegetables.

Let the sauce thicken

After adding the broth‑starch mixture, simmer on low for 1–2 minutes until the sauce coats the ingredients.

Finish with garnish and oil

Add green‑onion tops and drizzle the remaining toasted sesame oil just before serving.

Tags

Main dishKoreanBeefStir‑fryRice

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Cooking context

20 min estimated total time for 2 servings.

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Main dishKoreanBeefStir‑fry

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Frequently asked questions

How long does it take to make Beef and Mushrooms Stir‑Fried Over Rice (Soegogi‑beoseot‑deopbap)?
About 20 minutes in total: 10 minutes of prep and 10 minutes of cooking.
How many servings does this Beef and Mushrooms Stir‑Fried Over Rice (Soegogi‑beoseot‑deopbap) recipe make?
This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
Where does this Beef and Mushrooms Stir‑Fried Over Rice (Soegogi‑beoseot‑deopbap) recipe come from?
It was shared by Maangchi on youtube.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.