Beef Stir Fry

By Chef Patrick Evans-Hylton




1/3 cup olive oil
3 cloves garlic, minced
2/3 cup soy sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds top round steak, cut into thin strips
1 medium onion, diced
4 cloves garlic, minced
1 pound oyster mushrooms, chopped
3 medium tomatoes, chopped
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1 small bunch flat leaf parsley, chopped


In a medium bowl, prepare marinade by combining olive oil, garlic, 1/3 cup soy sauce, salt and pepper and whisking to combine. Add the steak strips to marinade, covering and refrigerating at least two hours.

In a large sauté pan, heat  half the olive oil and add onion and garlic, stirring occasionally, until the onion becomes translucent, just a few minutes. Add mushrooms and tomatoes, then salt, basil, oregano, black pepper and red pepper and stir continually, cooking for about 4-5 minutes or until mushrooms and tomatoes have softened. Transfer vegetables to a bowl.

Add the remaining oil and add the beef, stirring to brown all sides. Cook for a minute or so on each side, then return the vegetables to the mix and cook an additional 3-4 minutes. Remove from heat and add remaining soy sauce and parsley, and stir to incorporate.

To serve: spoon stir fry mixture over rice. Alternatively, spoon in a quarter baguette cut in half and top with sliced cheese for a Philly-style sandwich. Serves 4-6.


Read more of HRM’s food editor Chef Patrick Evans-Hylton’s adventures in food on his blog,

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