Beef Mushroom Stir-Fry

Tender beef and juicy mushrooms tossed in a rich, savory, glossy sauce. This easy beef mushroom stir-fry is ready in just 30 minutes. I velvet the beef with baking soda, cornstarch, and water to keep it tender and juicy during stir-frying.

Beef mushroom stir-fry is a Chinese restaurant-style dish made with tender sliced flank steak, mushrooms, and onions in a savory brown sauce.

I love making this takeout favorite at home because it easily saves me $20 over ordering it from a restaurant, and the leftovers are great for meal prep throughout the week.

When I make this for dinner, I sear the beef separately to develop lightly browned edges without overcooking it. I also cook the mushrooms and onions until slightly softened so they retain some texture when tossed in the sauce. Finally, I thicken the sauce before returning the beef so everything gets evenly coated without overcooking the meat.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

• Flank Steak: I tested various cuts of beef and found flank steak works best because its loose grain gives it a tender texture when thinly sliced against the grain and velveted. Sirloin tip, tri-tip, or hanger steak also work.
• Cremini Mushrooms: These have a meaty texture that holds up well during stir-frying. White button mushrooms also work.
• Green Onions
• Onion: Thinly slice so it cooks quickly with the mushrooms.
• Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.

Beef Marinade

• Cold Water: Adds moisture to the beef during velveting so it stays juicy during cooking.
• Cornstarch: Coats the beef to help retain moisture during stir-frying. Potato starch also works.
• Regular Soy Sauce: Light soy sauce also works. For a less salty option, use low-sodium soy sauce.
• Baking Soda: Tenderizes the beef during the short marinade for that restaurant-style texture. Don't skip it.
• Vegetable Oil: Helps coat the beef and keep the slices separated during cooking. Or use any neutral oil.

Stir-Fry Sauce

• Chicken Stock: Use low-sodium chicken stock to control the saltiness.
• Garlic Cloves: Freshly minced garlic is best, but jarred minced garlic also works.
• Oyster Sauce: Gives the brown sauce its savory flavor and body. Vegetarian stir-fry sauce also works.
• Dark Soy Sauce: Gives the sauce its deep brown color. I prefer Pearl River Bridge Superior Dark Soy Sauce for its thick consistency and deep color. Dark mushroom soy sauce also works.
• Shaoxing Wine: Adds a savory, slightly sweet depth to the stir-fry sauce. Dry sherry also works.
• Cornstarch: Thickens the sauce so it becomes glossy and clings to the beef and mushrooms. Potato starch also works.
• White Granulated Sugar: Cane sugar also works.
• Toasted Sesame Oil: Adds a rich, nutty flavor to the stir-fry sauce. Avoid untoasted sesame oil, which tastes milder.

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooled leftovers in a freezer-safe container for up to 3 months. The mushrooms will have a softer texture after thawing. Thaw overnight in the refrigerator before reheating.
• Reheating: Microwave in 1-minute intervals, stirring between each, until hot throughout. Alternatively, reheat in a pan over medium heat until hot throughout.

Variations

• Spicy: Mix 1 teaspoon chili oil or red pepper flakes into the sauce for some heat.
• Gluten-Free: Use gluten-free regular soy sauce, dark soy sauce, oyster sauce, and chicken stock. Substitute dry sherry for Shaoxing wine.

Pairing Suggestions

Serve mushroom beef stir-fry with:

• Egg Fried Rice: A hearty rice side that pairs well with the savory stir-fry sauce.
• Hot and Sour Soup: A tangy, spicy soup that balances the rich beef and mushrooms.
• Chinese Garlic Yu Choy: A simple vegetable side that adds freshness and crunch to the meal.