Beef Mushroom Stir-Fry

Tender beef stir-fried with mushrooms, onions and scallions in a savory sauce. This quick and easy beef mushroom stir-fry is delicious and ready in 30 minutes! A great main dish that's better-than-takeout, saving you money.

If you love beef and mushrooms, then you must try my version of this classic Chinese dish! It features tender flank steak velveted in a marinade and stir-fried with cremini mushrooms, onions, green onions in a flavorful brown sauce.

Beef stir-fry is a common Asian dish served at many Chinese restaurants and the star vegetable can vary. In this stir-fry we're using cremini mushrooms, but you can also use white button mushrooms. I share other substitutes below.

This easy beef recipe truly hits the spot, especially with steamed rice. The sauce is perfectly balanced, and the beef is so tender thanks to the velveting process that many Chinese restaurants use.

You'll love this recipe because it's:

• easily made in 30 minutes or less!
• made in one-pan.
• great for yourself or the whole family when you're craving Chinese takeout.
• restaurant quality, saving you money in the long run!
• made of simple ingredients.
• great for meal preparation.

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

• Flank Steak: or substitute with skirt steak, flat iron steak, sirloin tip steak or hanger steak. Not a fan of beef? Substitute with chicken breast or pork shoulder.
• Cremini Mushrooms or White Button Mushrooms: or substitute with oyster mushrooms, portobello mushrooms or shiitake mushrooms.
• Green Onions
• Onion
• Neutral Cooking Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or coconut oil.

Beef Marinade

• Water: room temperature or cold.
• Cornstarch: or substitute with tapioca starch or potato starch.
• Regular Soy Sauce: or substitute with low sodium soy sauce or light soy sauce. If you're gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
• Baking Soda
• Neutral Cooking Oil: like avocado oil, sunflower oil, canola oil or see more examples above.

Stir-Fry Sauce

• Low-Sodium Chicken Stock: or substitute with cold water.
• Garlic Cloves: or substitute with ½ teaspoon garlic powder.
• Oyster Sauce: or substitute with vegetarian stir-fry sauce. If you're gluten-free, substitute with a gluten-free version.
• Dark Soy Sauce: this is darker and thicker than regular soy sauce. Or substitute with mushroom soy sauce. If you're gluten-free, substitute with a gluten-free dark soy sauce.
• Shaoxing Wine: a Chinese rice cooking wine available at Asian grocers. Or substitute with dry sherry wine, dry white wine or chicken broth.
• Cornstarch: or substitute with tapioca starch or potato starch.
• White Granulated Sugar: or substitute with cane sugar.
• Sesame Oil: or substitute with 1 teaspoon of sesame seeds.

Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check online stores, like Amazon. 

Instructions

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

1. Slice flank steak against the grain into ¼-inch-thick pieces. Transfer beef slices to a large bowl. 

2. Marinate sliced beef with marinade ingredients as listed above and set aside to marinate for 15 minutes at room temperature.

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

4. Heat vegetable oil in a large pan on medium heat, fry beef until cooked through and slightly browned, about 4-5 minutes. Remove cooked beef from the pan and set aside. 

5. Sauté onions and mushrooms until slightly softened, about 2 minutes. Then pour in the sauce and simmer to thicken it.

6. Toss in cooked beef and green onions until beef is evenly coated in sauce, about 30 seconds. Serve and enjoy!

Storage & Reheating

• Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
• Freezer friendly? Beef mushroom stir-fry can be stored in a freezer friendly bag after cooling down and frozen up to 3 months. To reheat, defrost it and reheat in the microwave or on the stovetop in a pan.

Pairing Suggestions

Beef mushroom stir-fry serves well with:

• starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
• white or brown rice, cauliflower rice, or fried rice
• chow mein, lo mein, plain noodles, soup noodles 
• cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
• protein dishes like Sweet Chili Chicken, Honey Walnut Shrimp, Shrimp Omelet, Soy Garlic Tofu, and more!

FAQ

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