Our wok-ready Stir-Fry Mushroom Blend of shiitake, shredded wood ear, sliced button, cloud ear and oyster mushrooms makes this quick beef entrée very quick. Steamed Jasmine Rice holds it all together in less than 15 minutes.

Prep time: 5 min

Cook time: 25 min

Total time: 30 min

Beef, Mushroom and Greens Stir Fry
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings

  • 2 Ounces Dried Stir Fry Mushroom Blend

  • 4 Tablespoons Oyster Sauce

  • 2 Tablespoons Dark Soy Sauce

  • 2 Tablespoons Vegetable Oil

  • 1 Pound Flank Steak, thinly sliced across the grain

  • 2 Cloves Garlic, minced

  • 1 Tablespoon Fresh Ginger, grated

  • 1/2 Pound Baby Bok Choy, sliced crosswise into 1/2-inch thick pieces

  • 3 Cups Thai Jasmine Rice, steamed


  1. Place mushrooms in bowl and cover with boiling water. Let soak 20 to 25 minutes, until tender. Drain, rinse and reserve.

  2. Mix together oyster sauce and dark soy sauce. Set aside.

  3. Heat wok until smoking hot. Add 1 tablespoon oil, then beef. Stir-fry until meat is browned all over. Transfer beef to plate, and carefully wipe out wok.

  4. Add garlic, ginger, mushrooms and bok choy, and stir-fry for 2 to 3 minutes, until greens are softened. Add steak and sauce mixture. Cook until warmed through and slightly thickened, about 3 minutes more.

  5. Transfer to serving dish. Serve over rice.