Beef Mushroom Stir Fry Recipe
This stir fry combines everything you crave in a satisfying meal — quick preparation, deep umami flavor, and a beautiful contrast of textures. The beef is thinly sliced and marinated to perfection, the mushrooms soak up the sauce like sponges of flavor, and the silky glaze ties everything together. With its fragrant aroma and rich taste, this recipe brings that irresistible wok-fired essence to your table in minutes.
Ingredient Breakdown
The key to this dish lies in its balance. Flank steak, skirt steak, or flat iron steak are ideal choices because they offer both tenderness and structure. When sliced against the grain, the beef becomes delightfully soft yet retains its bite. The mushrooms — cremini or button — contribute a meaty texture and a mild nuttiness that perfectly complements the richness of the beef.
Aromatic ingredients play a pivotal role here. The onions add natural sweetness as they soften, while garlic infuses the sauce with a savory depth. Green onions lend a burst of freshness right at the end, balancing out the intensity of the flavors. The marinade and sauce work hand in hand: cornstarch gives the beef that velvety coating, soy sauce provides saltiness and complexity, and oyster sauce adds a hint of sweetness and depth. When brought together in the hot pan, these elements form a glossy, flavorful harmony.
Step-by-Step Preparation Guide
Start by slicing the beef thinly against the grain — this technique ensures every bite is tender and easy to chew. Combine it with the marinade of soy sauce, cornstarch, baking soda, water, and oil. This mixture not only seasons the meat but also tenderizes it, creating that restaurant-style texture. Allow it to rest briefly so the flavors can penetrate without compromising the beef’s natural juiciness.
Next, prepare the sauce. Whisk together the chicken stock, oyster sauce, dark soy sauce, Shaoxing wine, cornstarch, sugar, sesame oil, and minced garlic. This mixture will transform into a glossy glaze once heated, thick enough to cling beautifully to the beef and vegetables.
In a hot wok or skillet, add oil and cook the marinated beef in a single layer. The goal is to sear it quickly, creating light caramelization while keeping the interior tender. Once browned, remove it from the pan. Add the onions and mushrooms to the same pan, allowing them to sauté just long enough to release their natural flavors. As they begin to soften, pour in the prepared sauce and stir until it thickens slightly.
Return the beef to the pan, along with the green onions, and toss everything together. The sauce should envelop each piece in a silky sheen, locking in the flavors. Serve immediately, while it’s still steaming hot and fragrant.
Recipe Tips & Frequently Asked Questions
How to cut beef thinly and evenly for quick cooking:
Partially freezing the beef for 15 minutes before slicing makes it easier to achieve uniform, thin cuts.
Tips for avoiding over-marinating and overcooking:
Limit marination to 15–30 minutes and stir-fry in small batches to maintain tenderness.
The secret to thick, glossy stir-fry sauce without clumping:
Always whisk the cornstarch mixture thoroughly before adding it to the pan and stir constantly as it thickens.
Recommended wok or skillet types for the best results:
A carbon steel wok or heavy-bottomed stainless-steel skillet distributes heat evenly, preventing the sauce from burning.
Make-ahead options for prepping ingredients in advance:
Slice beef, mushrooms, and onions ahead of time and store them separately; mix the sauce in a jar and refrigerate until ready to use.
Can I use a different cut of beef?
Yes, sirloin tip or ribeye are also excellent alternatives for a tender texture.
What can replace oyster sauce for a vegetarian version?
Substitute with vegetarian stir-fry sauce or mushroom-based oyster alternatives.
How do I prevent the sauce from becoming too salty?
Use low-sodium soy sauce and chicken stock, and adjust sugar for balance.
Can I freeze leftovers or reheat them later?
Store in an airtight container and reheat in a skillet over medium heat with a splash of water to loosen the sauce.
What’s the best oil to use for stir-frying?
Use neutral oils like vegetable, canola, or sunflower oil that can withstand high temperatures.
What to Serve With This Recipe
This stir fry shines when paired with a simple base. Steamed jasmine rice absorbs the rich sauce beautifully, while fried rice or lo mein noodles add extra texture and flavor. For a lighter variation, serve it over cauliflower rice for a lower-carb alternative.
Balance the meal with crisp, refreshing sides such as garlic sautéed bok choy, steamed broccoli, or an Asian cucumber salad tossed with sesame oil and rice vinegar. If you’re looking to round out the experience, pair the dish with a chilled light lager, floral jasmine tea, or sparkling water with a squeeze of lime for a clean finish.
Creative Variations
This recipe offers endless room for experimentation. Add a hint of spice with chili flakes, fresh ginger, or a drizzle of Sriracha for a bold kick. Swap out the protein and try the same sauce with chicken, pork, or tofu — it adapts seamlessly. For a vibrant presentation, introduce colorful vegetables like bell peppers, snow peas, or baby corn. Each addition brings its own character while maintaining the harmony of flavors.
Quick to prepare yet rich in complexity, this Beef Mushroom Stir Fry captures the essence of comfort food with a touch of elegance. Every element — from the tender beef to the silky sauce — contributes to a satisfying dish that’s as pleasing to the eye as it is to the palate. Serve it hot, share it generously, and savor the bold, savory notes that make it a timeless favorite.
Ingredients
1 tablespoon vegetable oil or any neutral oil
1 lb flank steak, skirt steak, flat iron steak, or sirloin tip steak
8 oz cremini or button mushrooms, quartered
½ large onion, thinly sliced
2 green onions, cut into 2-inch pieces
Beef Marinade
1 tablespoon vegetable oil or any neutral oil
3 tablespoons room-temperature water
1 tablespoon cornstarch, tapioca starch, or potato starch
1 teaspoon light or regular soy sauce
½ teaspoon baking soda (to tenderize the beef)
Stir-Fry Sauce
¼ cup low-sodium chicken stock or water
1½ tablespoons oyster sauce or vegetarian stir-fry sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine, dry sherry, dry white wine, or chicken stock
½ tablespoon cornstarch, tapioca starch, or potato starch
2 teaspoons granulated or cane sugar
2 teaspoons sesame oil
3 garlic cloves, finely minced
Instructions
Slice the flank steak thinly, cutting against the grain into ¼-inch-thick strips. Transfer the slices to a large bowl.
Add the marinade ingredients — water, cornstarch, soy sauce, baking soda, and oil — to the beef. Mix well until the slices are evenly coated. Let the beef rest for about 15 minutes at room temperature to absorb the flavors. Avoid marinating for longer than 30 minutes to preserve the texture and taste.
Meanwhile, in a small mixing bowl, whisk together the sauce ingredients: chicken stock, oyster sauce, dark soy sauce, Shaoxing wine, cornstarch, sugar, sesame oil, and minced garlic. Set the sauce aside.
Heat a tablespoon of oil in a large wok or skillet over medium-high heat. Once the oil is shimmering, add the marinated beef in a single layer. Stir-fry until browned and just cooked through, about 4 to 5 minutes. Remove the beef from the pan and set aside.
In the same pan, toss in the sliced onions and quartered mushrooms. Stir-fry for about 2 minutes until the onions begin to soften and the mushrooms release their moisture. Pour in the prepared sauce and stir continuously until it starts to thicken and coat the vegetables.
Return the cooked beef to the pan, followed by the green onions. Stir everything together for another 30 seconds, ensuring the beef is evenly coated with the rich, glossy sauce.
Serve immediately with steamed rice or noodles, and enjoy the savory harmony of tender beef and earthy mushrooms.
Beef Mushroom Stir Fry Recipe
Ingredients
- 1 tablespoon vegetable oil or any neutral oil
- 1 lb flank steak skirt steak, flat iron steak, or sirloin tip steak
- 8 oz cremini or button mushrooms quartered
- ½ large onion thinly sliced
- 2 green onions cut into 2-inch pieces
Beef Marinade
- 1 tablespoon vegetable oil or any neutral oil
- 3 tablespoons room-temperature water
- 1 tablespoon cornstarch tapioca starch, or potato starch
- 1 teaspoon light or regular soy sauce
- ½ teaspoon baking soda to tenderize the beef
Stir-Fry Sauce
- ¼ cup low-sodium chicken stock or water
- 1½ tablespoons oyster sauce or vegetarian stir-fry sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine dry sherry, dry white wine, or chicken stock
- ½ tablespoon cornstarch tapioca starch, or potato starch
- 2 teaspoons granulated or cane sugar
- 2 teaspoons sesame oil
- 3 garlic cloves finely minced
Instructions
- Slice the flank steak thinly, cutting against the grain into ¼-inch-thick strips. Transfer the slices to a large bowl.
- Add the marinade ingredients — water, cornstarch, soy sauce, baking soda, and oil — to the beef. Mix well until the slices are evenly coated. Let the beef rest for about 15 minutes at room temperature to absorb the flavors. Avoid marinating for longer than 30 minutes to preserve the texture and taste.
- Meanwhile, in a small mixing bowl, whisk together the sauce ingredients: chicken stock, oyster sauce, dark soy sauce, Shaoxing wine, cornstarch, sugar, sesame oil, and minced garlic. Set the sauce aside.
- Heat a tablespoon of oil in a large wok or skillet over medium-high heat. Once the oil is shimmering, add the marinated beef in a single layer. Stir-fry until browned and just cooked through, about 4 to 5 minutes. Remove the beef from the pan and set aside.
- In the same pan, toss in the sliced onions and quartered mushrooms. Stir-fry for about 2 minutes until the onions begin to soften and the mushrooms release their moisture. Pour in the prepared sauce and stir continuously until it starts to thicken and coat the vegetables.
- Return the cooked beef to the pan, followed by the green onions. Stir everything together for another 30 seconds, ensuring the beef is evenly coated with the rich, glossy sauce.
- Serve immediately with steamed rice or noodles, and enjoy the savory harmony of tender beef and earthy mushrooms.