Skip the takeout delivery tonight. This easy beef mushroom stir-fry recipe comes together in just 30 minutes and works well as a main course. It delivers perfectly seared, savory meat and juicy, golden mushrooms in every bite.
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I tested this recipe dozens of times in my own kitchen to replicate that perfect Chinese restaurant texture, and making it at home easily saves $20 over takeout. The real trick to ultra-tender beef is using a quick velveting marinade with baking soda and cornstarch. When combined, the baking soda relaxes the meat fibers to help keep the beef tender, while the cornstarch seals in the juices during searing.
Why My Recipe Works
- Flank steak selection: Flank steak's loose grain absorbs the marinade well and stays tender when sliced against the grain.
- Mushroom caramelization: Searing the mushrooms lets excess moisture evaporate quickly, producing deep browning instead of steaming.
- Two-step cooking: Searing the beef briefly before building the sauce prevents overcooking, so the steak stays juicy and tender.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
Main Ingredients
- Flank Steak: Absorbs marinade well and stays tender when sliced against the grain. (Sub: sirloin tip steak, tri-tip steak, or hanger steak)
- Cremini Mushrooms: Hold their texture and brown well with high-heat searing. (Sub: white button mushrooms)
- Green Onions: Fresh and finely chopped.
- Onion: Fresh and thinly sliced.
- Vegetable Oil: High smoke point oil for searing. (Sub: avocado oil or canola oil)
Beef Marinade
- Water: Use room temperature water.
- Cornstarch: Helps retain moisture and tenderize the beef during searing. (Sub: potato starch)
- Regular Soy Sauce: Adds salt and savory depth. (Sub: low-sodium soy sauce)
- Baking Soda: Tenderizes the beef by relaxing muscle fibers.
- Vegetable Oil: Helps coat the beef evenly. (Sub: avocado oil or canola oil)
Stir-Fry Sauce
- Chicken Stock: Creates the savory sauce base. (Sub: beef stock)
- Garlic Cloves: Fresh and finely minced. (Sub: jarred minced garlic)
- Oyster Sauce: Adds concentrated umami flavor. (Sub: vegetarian stir-fry sauce)
- Dark Soy Sauce: Adds color and deeper soy flavor. I prefer Pearl River Bridge Superior Dark Soy Sauce for its thicker texture and deeper color. (Sub: dark mushroom soy sauce)
- Shaoxing Wine: Adds fermented aroma and balances richness. (Sub: dry sherry or dry white wine)
- Cornstarch: Thickens the sauce into a glossy coating. (Sub: potato starch or tapioca starch)
- White Granulated Sugar: Balances salty flavors. (Sub: granulated cane sugar)
- Toasted Sesame Oil: Adds a nutty finishing aroma.
Note: These ingredients are typically available at most Asian grocery stores or you can check online.
Instructions
Below are step-by-step instructions on how to make beef mushroom stir-fry:
- Slice the beef: Cut the beef against the grain at a 45-degree angle into ¼-inch-thick strips. Transfer to a large bowl.
- Marinate the beef: Toss the sliced beef with the marinade ingredients as listed above until evenly coated. Let sit for 15–20 minutes.
- Prepare the sauce: In a small bowl, whisk the stir-fry sauce ingredients as listed above and set aside.
- Cook the beef: Heat vegetable oil in a large pan over medium heat. Cook the beef until just cooked through and lightly browned on the edges, about 4-5 minutes. Remove and set aside.
- Cook the vegetables: Sauté the onions and mushrooms until just softened, about 2 minutes. Add the sauce and simmer until slightly thickened, about 30 seconds.
- Finish the dish: Return the beef to the pan with the green onions. Toss until evenly coated, about 30 seconds. Remove from heat and serve immediately.
Expert Tips
- Wipe the mushrooms clean with a damp towel to prevent them from absorbing excess water.
- Freeze the flank steak for 45 minutes to slightly harden the exterior, making it easier to slice into thin strips.
- Limit the marinating time to 20 minutes so the baking soda doesn't turn the meat mushy.
- Re-whisk the stir-fry sauce right before pouring to completely dissolve settled cornstarch.
- Add the green onions during the final 30 seconds of cooking so they remain crisp.
Variations
- Spicy: Whisk 1 tablespoon of chili garlic sauce or chili crisp directly into the stir-fry sauce for a fiery kick.
- Vegetable boost: Replace the onions with crisp broccoli florets to maximize nutrients and crunch.
- Gluten-free alternative: Swap the soy sauces for tamari, use a certified gluten-free oyster sauce, and use dry sherry instead of Shaoxing wine.
Pairing Suggestions
Beef mushroom stir-fry pairs well with:
- Egg Fried Rice: Savory rice with egg adds extra texture and flavor while pairing well with the rich brown stir-fry sauce.
- Hot and Sour Soup: Tangy, spicy broth cuts through the richness of the beef and adds contrast to the meal.
- Chinese Garlic Yu Choy: Leafy greens with crisp stalks balance the rich meat and sauce.
Storage & Reheating
- Refrigerator: Store leftover beef mushroom stir-fry in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe container or bag for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Note that the vegetables may soften and lose some texture after freezing.
- Reheating: Reheat in the microwave for 1-2 minutes, stirring halfway through, or on the stovetop over medium heat for 3-5 minutes until warmed through.
FAQ
Why do I need to re-whisk the sauce before pouring it in?
Cornstarch settles at the bottom of the bowl quickly, so a quick mix right before adding it to the pan prevents a clumpy, uneven sauce.
Why is my beef tough?
The most common causes are skipping the baking soda in the velveting step, slicing with the grain, or overcooking the beef. To keep it tender, slice thinly against the grain, marinate the beef as directed, and sear until slightly browned on the edges.
How do I keep the mushrooms from getting soggy?
Avoid rinsing mushrooms under water, as they absorb moisture easily. Wipe them clean with a damp towel and cook them over medium heat until their released moisture evaporates and they begin to brown.
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📖 Recipe
30-min. Easy Beef Mushroom Stir-Fry
Skip the takeout delivery tonight. This easy beef mushroom stir-fry recipe comes together in just 30 minutes and works well as a main course. It delivers perfectly seared, savory meat and juicy, golden mushrooms in every bite.
Ingredients
- 1 lb flank steak
- 8 oz cremini mushrooms cut into quarters
- 2 green onions cut into 2-inch-long pieces
- ½ large onion julienned
- 1 tablespoon vegetable oil or any neutral oil
Beef Marinade
- 3 tablespoon water room temp
- 1 tablespoon cornstarch
- 1 teaspoon regular soy sauce or light soy sauce
- ½ teaspoon baking soda
- 1 tablespoon vegetable oil or any neutral oil
Stir-Fry Sauce
- ¼ cup chicken stock low-sodium
- 3 garlic cloves minced
- 1.5 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- ½ tablespoon cornstarch
- 2 teaspoon white granulated sugar
- 2 teaspoon sesame oil toasted kind
Instructions
- Slice the beef against the grain at a 45-degree angle into ¼-inch-thick strips. Transfer to a large bowl.
- Toss the sliced beef with the marinade ingredients as listed above until evenly coated. Let sit for 15–20 minutes.
- In a small bowl, whisk the stir-fry sauce ingredients as listed above and set aside.
- Heat vegetable oil in a large pan over medium heat. Cook the beef until just cooked through and lightly browned on the edges, about 4-5 minutes. Remove and set aside.
- Sauté the onions and mushrooms until just softened, about 2 minutes. Add the sauce and simmer until slightly thickened, about 30 seconds.
- Return the beef to the pan with the green onions. Toss until evenly coated, about 30 seconds. Remove from heat and serve immediately.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 235kcal | Carbohydrates: 12g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 68mg | Sodium: 745mg | Potassium: 727mg | Fiber: 1g | Sugar: 4g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg
Thomas Robison
Very delicious dish, I absolutely love it
Christie Lai
Thank you so much for making my recipe and so happy you enjoyed it, Thomas!
KM
Made this for dinner tonight! It was absolutely delicious. I would make 2 small tweaks for personal preference. I would only put a small sprinkle of baking soda because it was a little gritty as you warned when I cooked the beef after marinating. And only put 1 tablespoon of sugar because the sauce was a little sweet. I will be adding this to my go to meals! Thanks so much!
Christie Lai
Happy to read this! Glad it was delicious and thanks for sharing your overall positive experience here. I also appreciate you for making my recipe 🙂
Colleen McPherson
This was amazing! I substituted the mushrooms for broccoli. I marinated the meat for 15 mins and it was delicious and super tender. I made this for our Mother’s Day brunch and everyone raved about it. I’ve made it a few times already and it’s perfect every time. Thank you!
Christie Lai
I am so happy to read this and glad the broccoli substitute worked out well! Thank you for making my recipe for Mother's Day and for your continued support 🙂
David Mcallister
Don't you rinse the baking soda off the meat before cooking?
Christie Lai
No need for that since we're using such a small amount that you can't taste it. Also if you wash it off with the other marinade ingredients, the meat won't velvet properly.
Bassie
Will be making it tonight! Would it be even better to marinade longer? Like 1 or 2 hours or so? Or should it be 15 minutes because of the baking soda?
Christie Lai
Hi Bassie, I hope you enjoy my recipe. I don't recommend marinating more than 15-20 minutes as the baking soda can cause the beef to become mushy and taste metallic. Hope this helps.