This Chinese beef and mushrooms recipe is downright delicious.

It is quick and easy and requires only some simple ingredients.

If you follow this recipe closely, you’ll be able to get the result as good as the Chinese restaurants, if not better.

The tender strips of beef, coupled with the flavor from the mushrooms, are a perfect match.

Let’s get into the details on how to prepare this beef and mushroom stir fry recipe.

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1. Prepare the beef

1. You can use any cut of beef, but flank steak and skirt steak are my choices for stir fry.
2. Cut the flank steak across the grain into thin slices. It is easier to cut it into thin slices in a half-frozen state.
3. Season the beef with salt, black pepper, and some oil. 
4. You may add half a teaspoon of baking soda to marinate the beef, which helps tenderize the beef. However, this is optional.
5. Set it aside and let it marinate for 15 minutes.

2. Use a variety of mushrooms and vegetables

I use three mushrooms: shiitake mushrooms, king oyster mushrooms, and button mushrooms.

Besides the mushrooms, I also include snow peas to add some crunchiness.

It is also a good idea to add some extra veggies. For example, red and green bell peppers are cut into strips to add color and shapes.

Another ingredient that is suitable to add to the recipe is bok choy. Besides that, Gai Lan is also a good alternative.

Here are what you need to do:

1. First, cut the king oyster mushrooms and button mushrooms into slices.
2. Next, rehydrate the dry shiitake mushrooms, then cut them into slices.
3. Remove the string of the snow peas. The string makes the snow peas tough and stiff. Grasp the end of the snow pea, and pull it along the pod to remove the string. 
4. Lastly, cut the red and green bell pepper into strips.

3. The stir-fry sauce.

The seasoning ingredients for the sauce are commonly available in the kitchen pantry. You do not need fancy seasoning ingredients to prepare a delicious beef stir fry.

These ingredients are Hoisin sauce, light soy sauce, and oyster sauce. You can add some dark soy sauce if you prefer a deeper color.

In a small bowl, prepare the stir-fry sauce by combining the light soy sauce, oyster sauce, dark soy sauce, and hoisin sauce.

4. The cooking process

I plan to stir-fry the beef separately, then combine it with the stir-fried veggies later. I can control the doneness of the beef better if I cook them separately.

1. Add a tablespoon of oil to a pan. Pan-fry the beef slices on both sides over medium heat until golden brown. Remove and set aside.
2. Heat two tablespoons of vegetable oil in a large wok.
3. Saute the coarsely chopped garlic until aromatic.
4. Add the mushrooms and stir-fry over medium heat until tender, which takes about 2 minutes.
5. Include the snow peas and the bell pepper, and continue to stir-fry for another minute.
6. Pour the stir-fry sauce into the wok to mix with the mushrooms and vegetables.
7. Return the cooked beef to the stir-fry veggies and turn up the heat.  Stir-fry the beef over medium-high heat for about a minute.
8. Prepare the cornstarch slurry by combining one teaspoon of cornstarch with two tablespoons of water. Pour the cornstarch slurry into the wok to thicken the gravy.
9. Finally, drizzle the Shaoxing wine and sesame oil on the beef. Have a few quick stirs and dish out. 
10. Sprinkle thinly sliced green onions (spring onions) on top and serve.

Note:

• The best kitchen utensil for preparing Chinese stir-fry is a cast iron wok. You can use a large frying pan or a large skillet to stir-fry.  The result is pretty close to the wok.
• You can use dry sherry as the substitute for Shaoxing wine if unavailable.
• This great recipe is best to serve with white rice.

5. Other beef-related recipes on this blog

If you like this recipe and this is, you will also enjoy other beef-related recipes on this blog. Here are the most popular beef recipes.

• Beef rendang. This recipe was written a few years ago and remains the most popular recipe on this blog. It is an authentic Indonesian-style recipe.
• This traditional Cantonese beef Stew will blow your mind if you like beef Stew. This recipe is just like the one I tried in Aberdeen, Hong Kong, when I visited my mom a few years ago.
• How about beef noodles? Beef chow fun 干炒牛河 is classic Cantonese food served at the roadside as well as at most Cantonese restaurants in Kuala Lumpur. Give it a try!

Continue to Content

Beef and mushrooms stir-fry Chinese style

Yield: 3 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Simple beef and mushroom stir-fry recipe with unbelievable flavor. Great for a quick meal and loved by everyone.

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Ingredients

Ingredients A

• 300g beef (flank steak preferred)
• 2 tbsp of vegetable oil
• 1 tbsp of chopped garlic
• 100g king oyster mushroom
• 100g button mushrooms
• 4 dried shitake mushrooms
• 50g snow pea
• 1/2 bell pepper (red and green)

Ingredients B (the stir-fry sauce)

• 1 tbsp of oyster sauce
• 1 tsp of light soy sauce
• 1 tsp Hoisin sauce
• 1/2 tsp of dark soy sauce

Ingredients C

• 1 tsp of cornstarch ( to make cornstarch slurry)
• 1 tsp sesame oil
• 1 tbsp Shaoxing wine
• 1 tbsp thinly sliced spring onions

Instructions

Prepare the beef

1. Cut the flank steak across the grain into thin slices. 
2. Season the beef with salt, black pepper, and some oil. 
3. Set it aside and let it marinate for 15 minutes.

Prepare the mushrooms and vegetables

1. Cut the king oyster mushrooms and button mushrooms into slices.
2. Rehydrate the dry shiitake mushrooms, then cut them into slices.
3. Remove the string of the snow peas. 
4. Cut the bell pepper, both red and green, into strips.

Make the stir-fry sauce

1. Combine all the ingredients B in a small bowl.

Cook the beef and mushrooms

1. Pan-fry the beef slices with oil on both sides over medium heat until golden brown. Remove and set aside.
2. Saute the coarsely chopped garlic until aromatic with some oil.
3. Add the mushrooms and stir-fry over medium heat until tender, which takes about 2 minutes.
4. Include the snow peas and the bell pepper, and continue to stir-fry for another minute.
5. Mix the stir-fry sauce with the mushrooms and vegetables.
6. Return the cooked beef to the wok. Stir-fry the beef over medium-high heat for about a minute.
7. Thicken the gravy with cornstarch slurry.
8. Drizzle the Shaoxing wine and sesame oil on the beef and mix well. Dish out and serve.

Recommended Products

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• 
  Rice Cooking Wine (Red) - 750ml (Pack of 1) by Shaohsing
• 
  Benriner Japanese Vegetable Slicer, Old Version
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  Havista Dried Premium Flower Shiitake Mushrooms, 6 Ounce
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  Pre-Seasshioned Cast Iron Skillet 2-Piece Set (10-Inch and 12-Inch) Oven Safe Cookware - 2 Heat-Resistant Holders - Indoor and Outdoor Use - Grill, Stovetop, Induction Safe

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 410Total Fat: 28gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 87mgSodium: 421mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 30g

This data was provided and calculated by Nutritionix on 19/9/2022