Chinese Beef and Mushroom Stir Fry
This Chinese beef and mushroom stir fry features tender beef, with a delicious garlicky, sweet and savory sauce stir-fried with bite-sized button mushrooms. It’s easy to make, and so much better than takeout!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
- 1 340g rib eye steak ((or chuck steaks))
- 227 g mushrooms ((white button or brown creminis, approx 11/2 cups))
- 1 small onion ((thinly sliced, approx. 1/4 cup))
- 3 clove garlic ((thinly sliced, 1 tablespoon reserved for marinade))
- 2 tbsp butter ((unsalted))
- 2-3 tbsp oil
- 2 stalk green onions
- 1 tbsp thinly sliced garlic cloves ((reserved from preparation step))
- 1 tbsp light soy sauce
- 1 tbsp cold water
- 1 tbsp oil ((mixed in right before searing the beef))
- 11/2 tsp light soy sauce
- 1/2 tsp dark soy ((optional, for color, can sub with reg. soy sauce))
- 11/2 tsp cornstarch
- 2 tbsp oyster sauce
- 1 tsp sugar
- 1/2 cup cold water
- 1 tbsp sriracha ((Optional, to make it spicy))
Instructions
- 1
Start by wiping 227 g mushrooms (approx. 1½ cups) clean with a paper towel in a gentle brushing motion. We don't want to use any water during this step, because it will cause the mushrooms to become soggy while stir-frying.
- 2
If the stem bottoms are very dirty, you can also slice the ends off and discard them.
- 3
Next, cut the mushrooms in half. If they're very large, cut them into quarters. The goal is to have small, bite-sized pieces.
- 4
Slice 3 cloves garlic into very thin pieces. Reserve 1 tablespoon thinly sliced garlic cloves for the marinade.
- 5
Peel and finely slice 1 small onion, and set it aside for later.
- 6
Then, cut the root end of 2 stalks green onions and discard it. Then cut the green onions into 2-inch length pieces. Cut the white parts again length-wise so that it's not so thick. set it a side for the end.
- 7
In a small bowl, combine 1½ teaspoons light soy sauce, ½ teaspoon dark soy (optional, for color, can sub with regular soy sauce), with 1½ teaspoons cornstarch and mix well until the cornstarch has dissolved.
- 8
Then, add 2 tablespoons oyster sauce, 1 teaspoon sugar, and ½ cup cold water and mix everything very well. If you want your sauce to be spicy, add 1 tablespoon sriracha to it, else omit it.
- 9
If your ribeye steak has a large bone, cut it out and remove it. (I like to save the bones in a Ziploc in the freezer until I have enough, and then I use them to make beef broth.) Then, cut the steak into 1-inch cubes.
- 10
Add the steak cubes into a bowl, with the reserved 1 tablespoon thinly sliced garlic cloves, 1 tablespoon light soy sauce, and 1 tablespoon cold water and mix it well for about 30 seconds. The beef should absorb most of the liquid.
- 11
Then add 1 tablespoon oil and mix everything together. Let it marinate for about 30 minutes at room temperature. (The longer you marinate it, the more flavorful it will be.)
- 12
Begin by adding oil to a hot skillet over medium-high heat.
- 13
Add the beef cubes in a single layer and cook them until they are 50% done (about 30 seconds per side). Don't touch the beef to let it crust. You may need to do this in batches.
- 14
Once cooked, plate the beef. (It's okay if they are still pink, this will keep it tender and you'll cook them again later.)
- 15
Adjust the stovetop to medium heat.
- 16
Next, add 1-2 tablespoons of oil, and 2 tablespoons butter to the skillet. Once the butter melts, add in the mushrooms and sliced onions and stir-fry them for 2-3 minutes.
- 17
Add in the garlic slices and keep stir frying until they are golden and fragrant.
- 18
Add the cooked beef back into the skillet. Pour in the sauce mixture. Coat everything in the sauce and stir fry for about 2 minutes.
- 19
Add the green onions and stir fry for 1 minute.
- 20
Your Chinese beef and mushroom stir fry is ready to be served! This dish is best enjoyed with steamed rice.