Beef teriyaki stir-fry with shiitake mushrooms

I. Love. Leftovers. I take leftovers to work for lunch almost every day, and I love re-using ingredients. So after I made teriyaki sauce from scratch, I decided to use it again, in a slightly different way. Yesterday, I made oven baked salmon drizzled in the sauce, and I also fried up some mangetout. Today, I used beef, onions and shiitake mushrooms and served steamed rice on the side. Another winner!


Serves 2 hungry people

  • 350g beef pieces, thinly cut
  • 1tbsp flour
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 2 tsp chilli oil
  • 1 medium-sized onion, finely chopped
  • 2 handfuls dried shiitake mushrooms
  • 2 spring onions, chopped
  • 4 tbsp homemade teriyaki sauce

Mix the beef pieces in flour, sesame oil and soy sauce and keep aside. Soak the mushrooms (if you’re using dried ones) in cold water and keep aside. Heat the chilli oil in a deep pan and add the onion. Stir and fry for about 5 minutes until well cooked and turning brown. If the pan gets too dry, add 1 tbsp vegetable oil. Then add the beef and stir fry quickly on high heat for a few minutes before reducing the heat and adding the drained mushrooms, spring onion and teriyaki sauce. Let cook for a few more minutes and then serve hot with sticky rice.

I had a little left over which wasn’t enough for tomorrow’s lunch on its own, so I decided to make fried rice. All I did was add the rice into the pan with another 3-4 tbsp of the teriyaki sauce, stir and cook for a few minutes, and then break 2 eggs over it. Leave for a couple minutes and then stir rapidly until egg is cooked.