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Quick & Easy Beef Mushroom Stir-Fry Recipe

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4 from 7 reviews

A quick and easy beef mushroom stir-fry that features tender marinated flank steak cooked with savory mushrooms, green onions, and a flavorful oyster-soy based sauce. Perfect for a delicious weeknight dinner, this stir-fry combines tender meat with aromatic vegetables and a slightly sweet, umami-rich sauce.

Ingredients

Beef and Marinade

  • 1 lb flank steak (or skirt steak / flat iron steak / sirloin tip steak)
  • 1/2 tsp baking soda (to tenderize the beef)
  • 1 tbsp vegetable oil (or any neutral oil)
  • 3 tbsp water (room temperature)
  • 1 tbsp cornstarch (or tapioca starch / potato starch)
  • 1 tsp regular soy sauce (or light soy sauce)

Vegetables

  • 8 oz cremini mushrooms (or button mushrooms, sliced into quarters)
  • 2 green onions (chopped into 2-inch-long pieces)
  • 1/2 large onion (julienned)

Sauce

  • 1/4 cup chicken stock (low sodium or substitute with water)
  • 3 garlic cloves (minced)
  • 1.5 tbsp oyster sauce (or vegetarian stir-fry sauce)
  • 1 tbsp dark soy sauce
  • 1 tbsp Shaoxing wine (or dry sherry wine / dry white wine / chicken stock)
  • 1/2 tbsp cornstarch (or tapioca starch / potato starch)
  • 2 tsp white granulated sugar (or cane sugar)
  • 2 tsp sesame oil
  • 1 tbsp vegetable oil (or any neutral oil) for cooking

Instructions

  1. Slice and prepare beef: Slice flank steak against the grain into 1/4-inch-thick pieces and transfer to a large bowl to prepare for marination.
  2. Marinate beef: In the bowl with the beef, add 1/2 tsp baking soda, 1 tbsp vegetable oil, 3 tbsp room temperature water, 1 tbsp cornstarch, and 1 tsp soy sauce. Mix well to coat the slices evenly. Let marinate for 15 minutes at room temperature but do not exceed 30 minutes to avoid over-tenderizing.
  3. Prepare the sauce: In a small bowl, combine 1/4 cup low sodium chicken stock, 3 minced garlic cloves, 1.5 tbsp oyster sauce, 1 tbsp dark soy sauce, 1 tbsp Shaoxing wine, 1/2 tbsp cornstarch, 2 tsp granulated sugar, and 2 tsp sesame oil. Stir to combine and set aside.
  4. Cook beef: Heat 1 tbsp vegetable oil in a large pan over medium heat. Add marinated beef and fry until cooked through and slightly browned, about 4 to 5 minutes. Remove beef from the pan and set aside.
  5. Sauté vegetables: In the same pan, add the julienned onions and quartered mushrooms. Sauté until slightly softened, about 2 minutes.
  6. Simmer with sauce: Pour the prepared sauce into the pan with the vegetables and simmer until the sauce thickens slightly.
  7. Combine beef and green onions: Return the cooked beef to the pan and add chopped green onions. Toss everything together to evenly coat the beef in the sauce and heat through, approximately 30 seconds.
  8. Serve: Remove from heat and serve immediately while warm. Enjoy your flavorful beef mushroom stir-fry!

Notes

  • Do not marinate the beef for longer than 30 minutes; over-marinating with baking soda can alter the texture adversely.
  • Use low sodium chicken stock to better control the saltiness of the dish.
  • Feel free to substitute Shaoxing wine with dry sherry, dry white wine, or additional chicken stock for a non-alcoholic option.
  • Cutting the beef against the grain ensures it stays tender.
  • This dish pairs well with steamed rice or noodles.

Find it online: http://bitezly.com/quick-and-easy-beef-mushroom-stir-fry-recipe/