If you are in the mood for something quick and flavorful, this Chinese-style beef and mushrooms stir-fry is downright delicious. With just a handful of simple ingredients, you can prepare a dish that tastes every bit as good as what you’d find in the Chinese restaurants, maybe even better.

The tender beef paired with the earthy richness of mushrooms creates a combination that’s hard to resist. Best of all, the recipe is straightforward to follow, making it perfect for a weeknight dinner or whenever you want a satisfying meal without much fuss.

Let’s dive into the details and see how you can bring this classic beef and mushroom stir-fry to life in your own kitchen.

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Ingredients for Beef and Mushrooms Stir-Fry

• Beef – You can use any cut of beef, but flank steak or skirt steak works best for stir-fries because they are tender and flavorful when sliced thinly.
• Mushrooms – I like to use a mix of shiitake, king oyster, and button mushrooms. The combination gives a nice variety of textures and flavors.
• Vegetables – Besides mushrooms, I add snow peas for a fresh crunch. You can also include extra veggies if you like—red and green bell peppers (cut into strips) add color, bok choy gives a light freshness, and Gai Lan (Chinese broccoli) is another great alternative.
• Seasonings – The sauce is made with simple pantry staples, nothing fancy. You’ll need hoisin sauce, light soy sauce, and oyster sauce. If you prefer a deeper color, add a touch of dark soy sauce.

How to Prepare the Beef and Mushrooms Stir-fry, Chinese Style

a. Preparation

1. Slice the flank steak thinly against the grain. For easier slicing, place the meat in the freezer for about 30 minutes until it is firm but not completely frozen.
2. Season the beef with salt, black pepper, and a little oil. If you like, add about half a teaspoon of baking soda to help tenderize the meat (this step is optional). Mix well, then set aside to marinate for 15 minutes.
3. Slice the king oyster mushrooms and button mushrooms. Soak the dried shiitake mushrooms in water until softened, then slice them as well.
4. Prepare the snow peas by removing their tough strings. Simply snap one end of the pod and pull the string along its length to strip it off. Finally, cut the red and green bell peppers into thin strips.
5. In a small bowl, mix together the light soy sauce, oyster sauce, dark soy sauce, and hoisin sauce to make the stir-fry sauce.

b. The cooking process

1. Heat 1 tablespoon of oil in a pan and sear the beef slices in a single layer over medium heat until golden brown on both sides. Remove and set aside.
2. In a large wok, heat 2 tablespoons of vegetable oil. Add the chopped garlic and sauté until fragrant.
3. Add the mushrooms and stir-fry over medium heat for about 2 minutes, until tender. Then add the snow peas and bell peppers, cooking for another minute.
4. Pour in the stir-fry sauce and toss to coat the vegetables evenly. Return the beef to the wok, increase the heat to medium-high, and stir-fry for about 1 minute.
5. Mix 1 teaspoon of cornstarch with 2 tablespoons of water to make a slurry, then add it to the wok to thicken the sauce.
6. Finish by drizzling in the Shaoxing wine and sesame oil. Give everything a quick stir, then remove from the heat.
7. Garnish with thinly sliced green onions and serve immediately.

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Beef and mushrooms stir-fry Chinese style

Yield: 3 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Simple beef and mushroom stir-fry recipe with unbelievable flavor. Great for a quick meal and loved by everyone.

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Ingredients

Ingredients A

• 300g beef (flank steak preferred)
• 2 tbsp of vegetable oil
• 1 tbsp of chopped garlic
• 100g king oyster mushroom
• 100g button mushrooms
• 4 dried shitake mushrooms
• 50g snow pea
• 1/2 bell pepper (red and green)

Ingredients B (the stir-fry sauce)

• 1 tbsp of oyster sauce
• 1 tsp of light soy sauce
• 1 tsp Hoisin sauce
• 1/2 tsp of dark soy sauce

Ingredients C

• 1 tsp of cornstarch ( to make cornstarch slurry)
• 1 tsp sesame oil
• 1 tbsp Shaoxing wine
• 1 tbsp thinly sliced spring onions

Instructions

Prepare the beef

1. Cut the flank steak across the grain into thin slices. 
2. Season the beef with salt, black pepper, and some oil. 
3. Set it aside and let it marinate for 15 minutes.

Prepare the mushrooms and vegetables

1. Cut the king oyster mushrooms and button mushrooms into slices.
2. Rehydrate the dry shiitake mushrooms, then cut them into slices.
3. Remove the string of the snow peas. 
4. Cut the bell pepper, both red and green, into strips.

Make the stir-fry sauce

1. Combine all the ingredients B in a small bowl.

Cook the beef and mushrooms

1. Pan-fry the beef slices with oil on both sides over medium heat until golden brown. Remove and set aside.
2. Saute the coarsely chopped garlic until aromatic with some oil.
3. Add the mushrooms and stir-fry over medium heat until tender, which takes about 2 minutes.
4. Include the snow peas and the bell pepper, and continue to stir-fry for another minute.
5. Mix the stir-fry sauce with the mushrooms and vegetables.
6. Return the cooked beef to the wok. Stir-fry the beef over medium-high heat for about a minute.
7. Thicken the gravy with cornstarch slurry.
8. Drizzle the Shaoxing wine and sesame oil on the beef and mix well. Dish out and serve.

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• 
  Rice Cooking Wine (Red) - 750ml (Pack of 1) by Shaohsing
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  Pre-Seasshioned Cast Iron Skillet 2-Piece Set (10-Inch and 12-Inch) Oven Safe Cookware - 2 Heat-Resistant Holders - Indoor and Outdoor Use - Grill, Stovetop, Induction Safe

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 410Total Fat: 28gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 87mgSodium: 421mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 30g

This data was provided and calculated by Nutritionix on 19/9/2022

Cook’s Notes & Tips

• This dish pairs beautifully with freshly steamed white rice.
• A cast-iron wok is the best tool for Chinese stir-frying, but a frying pan or a large skillet works well too and gives results close to a wok.
• For better control over doneness, stir-fry the beef separately before combining it with the vegetables.
• If Shaoxing wine is unavailable, dry sherry makes a good substitute.

Other Beef-related Recipes on This Blog

If you like this beef stir-fry recipe, you will also enjoy other beef-related recipes on this blog. Here are the most popular beef recipes.

• Beef rendang. This recipe was written a few years ago and remains the most popular recipe on this blog. It is an authentic Indonesian-style recipe.
• This traditional Cantonese beef Stew will blow your mind if you like beef Stew. This recipe is just like the one I tried in Aberdeen, Hong Kong, when I visited my mom a few years ago.
• How about beef noodles? Beef chow fun 干炒牛河 is classic Cantonese food served at the roadside as well as at most Cantonese restaurants in Kuala Lumpur. Give it a try!