Beef Mushroom Stir Fry Recipe
This Beef Mushroom Stir Fry is a quick and flavorful meal bursting with savory richness, tender beef slices, and earthy mushrooms coated in a glossy, umami-packed sauce — perfect for any night of the week.
Print
Pin
Servings: 4
Calories: 360kcal
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.
Nutrition
Calories: 360kcal