Beef Mushroom Stir-Fry

Tender beef strips stir-fried with mushrooms and aromatics in a savory brown sauce. This quick and easy beef mushroom stir-fry is ready in 30 minutes in one pan! A delicious main dish that's both family-friendly, better-than-takeout, and great for busy weeknights or meal prep.

If you love beef and mushrooms, then you must try this classic Chinese dish! Beef stir-fry is a common Asian dish served at Chinese restaurants and there are many variations of it.

This easy beef recipe hits the spot and is best served with steamed rice. The sauce is perfectly balanced, and the beef is exceptionally tender, thanks to the velveting marinade used in Chinese restaurant cooking.

I love making this at home - it's quick to cook, saves about $20 compared to takeout, and tastes just like restaurant-quality stir-fry.

Why This Recipe

• We tenderize the beef with a mix of cornstarch, baking soda, and oil, creating a protective coating that keeps it juicy under high heat.
• After testing different cuts, flank steak works best - its looser grain ensures maximum tenderness.
• Unlike most stir-fry recipes that can make beef tough, my technique of removing the cooked beef from the pan and returning it later keeps it perfectly juicy.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

• Flank Steak: Recommended for its fine muscle fibers and tenderness. Substitutions: Sirloin tip steak, tri-tip steak, or hanger steak.
• Cremini Mushrooms (aka Baby Bella Mushrooms): This is the star ingredient. Substitutions: White Button Mushrooms.
• Green Onions: To add color and aroma.
• Onion: To add flavor and fragrance.
• Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).

Beef Marinade

• Cold Water
• Cornstarch: Used for velveting to keep meat juicy. Substitution: Use potato starch 1:1.
• Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
• Baking Soda: Crucial for velveting; it raises the meat's pH to tenderize fibers for a silkier texture. Do not skip.
• Neutral Oil: See notes above.

Stir-Fry Sauce

• Chicken Stock/Broth: Use low-sodium or unsalted to control saltiness. Substitution: Beef stock or cold water.
• Garlic Cloves: To add flavor and aroma. Substitution: Jarred minced garlic.
• Oyster Sauce: A thick, savory sauce rich in umami [I recommend Lee Kum Kee Panda or Premium]. Substitution: Vegetarian stir-fry sauce.
• Dark Soy Sauce: Adds a deep brown color and umami [I recommend Pearl River Bridge Superior or Lee Kum Kee Premium]. Mushroom-flavored dark soy sauce is also a great option.
• Shaoxing Wine: A fermented Chinese rice wine for depth and acidity [I recommend Pagoda or Double Phoenix]. Substitutions: Use dry sherry, dry white wine, or chicken broth.
• Cornstarch: To thicken the sauce. Substitution: Potato starch or tapioca starch.
• White Granulated Sugar: To balance the salty flavors. Substitution: Granulated cane sugar.
• Toasted Sesame Oil: Adds a nutty aroma [I recommend Kadoya or Maruhon]. Avoid substituting with untoasted sesame oil as it doesn't taste the same.

Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.

Instructions

Below are step-by-step instructions on how to make beef mushroom stir-fry:

1. Slice the beef: Cut the beef on an angle against the grain into ¼-inch-thick strips. Transfer to a large bowl.

2. Marinate the beef: Toss the sliced beef with the marinade ingredients as listed above and let sit for 15-20 minutes.

3. Prepare the sauce: In a small bowl, mix the sauce ingredients as listed above and set aside.

4. Cook the beef: Heat vegetable oil in a large pan over medium heat. Sear the beef until cooked through and slightly browned at the edges, about 4-5 minutes. Remove and set aside.

5. Cook the vegetables: Sauté onions and mushrooms until just softened, about 2 minutes. Add the sauce and simmer until slightly thickened, about 30 seconds.

6. Finish the dish: Return the beef to the pan along with green onions. Toss to coat evenly, about 30 seconds. Remove from heat and serve immediately.

Variations

• Chicken version: Swap the beef with thinly sliced chicken thigh or breast.
• Pork version: Swap the beef with thinly sliced pork shoulder.
• Broccoli version: Swap the mushrooms with broccoli florets.
• Gluten-free version: Replace both soy sauces with tamari sauce, coconut aminos, or gluten-free soy sauce. Use gluten-free oyster sauce, and substitute the shaoxing wine with dry sherry or chicken broth.

Pairing Suggestions

Beef mushroom stir-fry pairs well with:

• Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
• Rice Dishes: White Rice or Fried Rice.
• Noodle Dishes: Chow Mein or Lo Mein.
• Vegetable Dishes: Garlic Green Beans or Stir-fried Snow Pea Leaves.
• Protein Dishes: General Tso Chicken, Honey Walnut Shrimp, Egg Foo Young, or Soy Garlic Tofu.

Storage & Reheating

• Leftover beef mushroom stir-fry can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
• Freezer: Beef mushroom stir-fry can be frozen for up to 2-3 months when stored in a freezer-safe bag. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until heated through. Note: The vegetables will become a bit soggy after freezing.

FAQ

More Like This

• Black Pepper Beef
• Mongolian Beef
• Beef Onion Stir-Fry
• Beef and Broccoli
• Beef with Black Bean Sauce
• Beef Vegetable Stir-Fry