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<\/figure>\n\n\n\nIngredients for Beef and Mushrooms Stir-Fry<\/h2>\n\n\n\n\n- Beef<\/strong> \u2013 You can use any cut of beef, but flank steak or skirt steak works best for stir-fries because they are tender and flavorful when sliced thinly.<\/li>\n\n\n\n
- Mushrooms<\/strong> \u2013 I like to use a mix of shiitake, king oyster, and button mushrooms. The combination gives a nice variety of textures and flavors.<\/li>\n\n\n\n
- Vegetables<\/strong> \u2013 Besides mushrooms, I add snow peas for a fresh crunch. You can also include extra veggies if you like\u2014red and green bell peppers (cut into strips) add color, bok choy gives a light freshness, and Gai Lan (Chinese broccoli) is another great alternative.<\/li>\n\n\n\n
- Seasonings<\/strong> \u2013 The sauce is made with simple pantry staples, nothing fancy. You\u2019ll need hoisin sauce<\/a>, light soy sauce, and oyster sauce<\/a>. If you prefer a deeper color, add a touch of dark soy sauce.<\/li>\n<\/ul>\n\n\n\n
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<\/figure>\n\n\n\nHow to Prepare the Beef and Mushrooms Stir-fry, Chinese Style<\/h2>\n\n\n\na. Preparation<\/h3>\n\n\n\n\n- Slice the flank steak thinly against the grain. For easier slicing, place the meat in the freezer for about 30 minutes until it is firm but not completely frozen.<\/li>\n\n\n\n
- Season the beef with salt, black pepper, and a little oil. If you like, add about half a teaspoon of baking soda <\/a>to help tenderize the meat (this step is optional). Mix well, then set aside to marinate for 15 minutes.<\/li>\n\n\n\n
- Slice the king oyster mushrooms and button mushrooms. Soak the dried shiitake mushrooms in water until softened, then slice them as well.<\/li>\n\n\n\n
- Prepare the snow peas by removing their tough strings. Simply snap one end of the pod and pull the string along its length to strip it off. Finally, cut the red and green bell peppers into thin strips.<\/li>\n\n\n\n
- In a small bowl, mix together the light soy sauce, oyster sauce, dark soy sauce, and hoisin sauce to make the stir-fry sauce.<\/li>\n<\/ol>\n\n\n\n
b. The cooking process<\/h3>\n\n\n\n\n- Heat 1 tablespoon of oil in a pan and sear the beef slices in a single layer over medium heat until golden brown on both sides. Remove and set aside.<\/li>\n\n\n\n
- In a large wok, heat 2 tablespoons of vegetable oil. Add the chopped garlic and saut\u00e9 until fragrant.<\/li>\n\n\n\n
- Add the mushrooms and stir-fry over medium heat for about 2 minutes, until tender. Then add the snow peas and bell peppers, cooking for another minute.<\/li>\n\n\n\n
- Pour in the stir-fry sauce and toss to coat the vegetables evenly. Return the beef to the wok, increase the heat to medium-high, and stir-fry for about 1 minute.<\/li>\n\n\n\n
- Mix 1 teaspoon of cornstarch with 2 tablespoons of water to make a slurry, then add it to the wok to thicken the sauce.<\/li>\n\n\n\n
- Finish by drizzling in the Shaoxing wine<\/a> and sesame oil<\/a>. Give everything a quick stir, then remove from the heat.<\/li>\n\n\n\n
- Garnish with thinly sliced green onions and serve immediately.<\/li>\n<\/ol>\n\n\n
<\/figure>\n\n\n\nHow to Prepare the Beef and Mushrooms Stir-fry, Chinese Style<\/h2>\n\n\n\na. Preparation<\/h3>\n\n\n\n\n- Slice the flank steak thinly against the grain. For easier slicing, place the meat in the freezer for about 30 minutes until it is firm but not completely frozen.<\/li>\n\n\n\n
- Season the beef with salt, black pepper, and a little oil. If you like, add about half a teaspoon of baking soda <\/a>to help tenderize the meat (this step is optional). Mix well, then set aside to marinate for 15 minutes.<\/li>\n\n\n\n
- Slice the king oyster mushrooms and button mushrooms. Soak the dried shiitake mushrooms in water until softened, then slice them as well.<\/li>\n\n\n\n
- Prepare the snow peas by removing their tough strings. Simply snap one end of the pod and pull the string along its length to strip it off. Finally, cut the red and green bell peppers into thin strips.<\/li>\n\n\n\n
- In a small bowl, mix together the light soy sauce, oyster sauce, dark soy sauce, and hoisin sauce to make the stir-fry sauce.<\/li>\n<\/ol>\n\n\n\n
b. The cooking process<\/h3>\n\n\n\n\n- Heat 1 tablespoon of oil in a pan and sear the beef slices in a single layer over medium heat until golden brown on both sides. Remove and set aside.<\/li>\n\n\n\n
- In a large wok, heat 2 tablespoons of vegetable oil. Add the chopped garlic and saut\u00e9 until fragrant.<\/li>\n\n\n\n
- Add the mushrooms and stir-fry over medium heat for about 2 minutes, until tender. Then add the snow peas and bell peppers, cooking for another minute.<\/li>\n\n\n\n
- Pour in the stir-fry sauce and toss to coat the vegetables evenly. Return the beef to the wok, increase the heat to medium-high, and stir-fry for about 1 minute.<\/li>\n\n\n\n
- Mix 1 teaspoon of cornstarch with 2 tablespoons of water to make a slurry, then add it to the wok to thicken the sauce.<\/li>\n\n\n\n
- Finish by drizzling in the Shaoxing wine<\/a> and sesame oil<\/a>. Give everything a quick stir, then remove from the heat.<\/li>\n\n\n\n
- Garnish with thinly sliced green onions and serve immediately.<\/li>\n<\/ol>\n\n\n
- \n
- Slice the flank steak thinly against the grain. For easier slicing, place the meat in the freezer for about 30 minutes until it is firm but not completely frozen.<\/li>\n\n\n\n
- Season the beef with salt, black pepper, and a little oil. If you like, add about half a teaspoon of baking soda <\/a>to help tenderize the meat (this step is optional). Mix well, then set aside to marinate for 15 minutes.<\/li>\n\n\n\n
- Slice the king oyster mushrooms and button mushrooms. Soak the dried shiitake mushrooms in water until softened, then slice them as well.<\/li>\n\n\n\n
- Prepare the snow peas by removing their tough strings. Simply snap one end of the pod and pull the string along its length to strip it off. Finally, cut the red and green bell peppers into thin strips.<\/li>\n\n\n\n
- In a small bowl, mix together the light soy sauce, oyster sauce, dark soy sauce, and hoisin sauce to make the stir-fry sauce.<\/li>\n<\/ol>\n\n\n\n
b. The cooking process<\/h3>\n\n\n\n
- \n
- Heat 1 tablespoon of oil in a pan and sear the beef slices in a single layer over medium heat until golden brown on both sides. Remove and set aside.<\/li>\n\n\n\n
- In a large wok, heat 2 tablespoons of vegetable oil. Add the chopped garlic and saut\u00e9 until fragrant.<\/li>\n\n\n\n
- Add the mushrooms and stir-fry over medium heat for about 2 minutes, until tender. Then add the snow peas and bell peppers, cooking for another minute.<\/li>\n\n\n\n
- Pour in the stir-fry sauce and toss to coat the vegetables evenly. Return the beef to the wok, increase the heat to medium-high, and stir-fry for about 1 minute.<\/li>\n\n\n\n
- Mix 1 teaspoon of cornstarch with 2 tablespoons of water to make a slurry, then add it to the wok to thicken the sauce.<\/li>\n\n\n\n
- Finish by drizzling in the Shaoxing wine<\/a> and sesame oil<\/a>. Give everything a quick stir, then remove from the heat.<\/li>\n\n\n\n
- Garnish with thinly sliced green onions and serve immediately.<\/li>\n<\/ol>\n\n\n