Asian-Inspired Beef and Mushroom Stir Fry

This Asian-inspired beef and mushroom stir-fry is not only a delicious weeknight dinner, it’s super easy to make! The hosts at Good Chef Bad Chef combine fresh beef, mushrooms and snow peas is an excellent way of adding nutritious vegetables and flavorful ingredients. Because stir-fry cooks quickly, a pro tip is to have all of your ingredients prepped before even heating the pan.
Prep Time: 30 Minutes
Cook Time: 10 minutes
Yield: 2-4 Servings
Difficulty: Easy


  1. Combine the garlic, bonito soy and oyster sauce in a bowl and add the beef. Leave to marinate for at least 30 minutes.
  2. In a large Swiss Diamond XD Nonstick Fry Pan over medium-high heat, add the sliced lap cheong and allow the fat to render for about a minute. Add the shallots and chillis with the extra virgin olive oil and cook for another 1-2 minutes.
  3. Add all of the mushrooms and the black beans to the pan and cook off for a couple of minutes until the mushrooms reduce in size.
  4. Add the marinated beef and toss together as the beef cooks. Once the beef is brown all over, add the snowpeas, sugar snaps and choi sum, sauté briefly until the leaves wilt then remove from the heat.
  5. Serve as is or with steamed rice.


  1. Season the duck legs with salt and pepper and brown skin side down in a hot pan, then turn and brown the other side.
  2. In another hot pan, add the olive oil, onion, celery, carrots, bay leaves, cinnamon quill, cloves, cardamom pods.  Add the saffron, cumin, ginger powder, paprika, and grated garlic, turmeric and ginger.
  3. Add lemon juice
  4. Bring large Swiss Diamond Saucepan of water to boil. Drop tomatoes one at a time into boiling water. Remove with slotted spoon and cool to room temperature. Peel off skin.
  5. Place strainer over medium bowl. Cut tomatoes in quarters and remove seeds over strainer. With large spoon, rub seeds to extract juice into bowl. Coarsely chop tomatoes.
  6. In a large Swiss Diamond Saucepan, combine tomatoes, their juice, garlic and cumin. Cook over medium heat, mashing and stirring occasionally, until sauce thickens slightly, 8 to 10 minutes. Season with salt and pepper. Set aside.
  7. Preheat oven to 175C.
  8. Place carrot slices in single layer on bottom of Swiss Diamond Casserole or Dutch oven. Cover with onion slices. Spoon tomato sauce over onions. Cover casserole tightly with aluminum foil, or cover of Dutch oven. Bake in middle of oven for about 30 minutes, until carrots are soft.
  9. Spoon some of sauce over fish. Garnish with parsley or cilantro leaves. Serve over couscous if desired.