Stir-Fried Beef with Shiitake Mushrooms and Vegetables
A tasty lunch or dinner in 20 minutes? Easy! One of my favorite Korean dishes. Not spicy, but full of rich flavor. It’s very quick and easy to make and turns out incredibly delicious. Give it a try!
Updated : 08 January, 2026
Easy
About 10 min.
Ingredients
140 grams
Beef
30 grams
Shiitake
1
Carrot
0.5
Onion
1
Garlic
230 milliliters
Chicken broth
1 tablespoon
Cornstarch
1 tablespoon
Sesame oil
2 tablespoon
Soy sauce
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Soak the dried shiitake in warm water for about 1 hour. The mushrooms should swell and become soft.
Step 2
Slice the beef into thin sheets, then cut into large cubes. I usually use thigh meat.
Step 3
Cut the carrot into thin strips, then cut into larger pieces.
Step 4
Slice the onion into thin half-rings.
Step 5
Crush a garlic clove with a knife, then finely chop it.
Step 6
Drain and squeeze the mushrooms, then slice them thinly.
Step 7
Add 1 tbsp cornstarch to the chicken broth and mix well until smooth. If you don’t have cornstarch, you can use potato starch. This time I didn’t have chicken broth on hand, so I used a bouillon cube.
Step 8
Heat a skillet over high heat and add 1 tbsp sesame oil (sunflower/vegetable oil works if you don’t have sesame oil). Add the beef and stir-fry for 2 minutes.
Step 9
Add the chopped garlic and stir-fry for about 1 minute.
Step 10
Add the shiitake and stir-fry over high heat for 2-3 minutes.
Step 11
Add the onion and carrot and stir-fry, stirring occasionally, for 2-3 minutes.
Step 12
Pour in soy sauce and mix. Then add salt and pepper to taste and mix again. Be careful with salt because soy sauce is salty, and if you made broth from a bouillon cube you may need very little or none. If you used a bouillon cube, it’s better to salt closer to the end - taste first and decide if salt is needed.
Step 13
Pour in the chicken broth mixed with cornstarch and stir lightly.
Step 14
Reduce heat to low and cook for 5-7 minutes, until the broth thickens. You can cook longer if you like - the longer it cooks, the less sauce/gravy remains.
Step 15
Serve the finished dish with boiled rice.
Author note
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