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Easy and quick Beef And Mushroom Stir-Fry recipe featuring a mouthwatering dish with tender beef and fresh mushrooms in a light, flavorful brown sauce. It's healthy, rich and so delicious served over rice or noodle.
Beef And Mushroom Stir-Fry Recipe
Beef and mushroom stir-fry is a quick and easy recipe that reminds you of the most popular takeout from local Chinese restaurants, such as sesame beef and ginger and scallion beef.
This flavorful stir-fry dish yields a sweet and savory taste in every bite with tender beef and juicy mushrooms. It’s utterly delicious and full of aroma with the deep-fried crispy garlic on top. The silky brown sauce certainly adds a rich taste to the dish and is served as a delightful plate over hot steamed white rice or brown rice.
Why This Recipe Works
This homemade quick and easy stir-fry beef recipe calls for only a few simple ingredients and requires less than 30 minutes from preparation to finish.
It’s a simple and humble dish that uses zero effort to make at home. It’s a great weekday dinner recipe for busy moms or young professionals.
It tastes authentic and rivals the one from local Chinese restaurants. It’s fresh, healthy and the total cost of the dish is a fraction of the price in restaurants.
Ingredients For Beef And Mushroom Stir-Fry
This authentic Asian stir-fry dish is quickly prepared with only four essential ingredients and a handful of seasoning:
- Beef tenderloin or flank steak
- Olive oil
- Garlic
- Baby bella mushrooms
Marinate the beef with the following seasonings:
- Reduced-sodium soy sauce
- Dark soy sauce
- Corn starch
- Baking soda
The flavorful brown sauce calls for five ingredients:
- Soy sauce
- Oyster sauce
- Sugar
- Corn starch
- Water
See the recipe card for full information on ingredients.
How To Make Beef And Mushroom Stir-Fry
Making this delicious beef and mushroom stir-fry is effortless and the final result is absolutely amazing.
First, marinate the beef with soy sauce, dark soy sauce, corn starch and baking soda for 10 to 15 minutes.
Next, prepare the brown sauce in a small bowl by combining soy sauce, oyster sauce, sugar, corn starch and cold water. Set aside.
Heat the wok or a skillet with oil and deep-fry the garlic slices until crispy. Dish out and set aside.
In the same wok, stir-fry beef over high heat until 70% cooked and dish out.
Then, heat the wok with more oil and stir-fry mushrooms for a few minutes. Return the beef to the wok and stir-fry with mushroom for 2 minutes, or until the beef is cooked through.
Last but not least, add the brown sauce mixture and stir consistently until the sauce thickens. Dish out and sprinkle the crispy garlic on top. Serve immediately.
Cooking Tips
- For the best tender beef, marinate the meat with corn starch and baking soda along with other ingredients.
- To ensure the beef remains tender and juicy from the inside, stir-fry the marinated beef over high heat until 70% cooked. Dish out and set aside. The beef will be cooked through while cooking with the mushrooms and sauce in the last few minutes. Do Not overcook the meat.
- The brown sauce should be light and not sticky.
Frequently Asked Questions
Velveting the raw meat with corn starch and baking soda to get a smooth, tender texture after it’s cooked. It’s the most common cooking technique that Chinese restaurants use to make tender beef and seal the moisture of the meat while stir-frying.
There is no limit to the best beef to use for a stir-fry. There are some good options for you, such as beef tenderloin, flank steak or flap meat. You may either slice thinly or dice the meat the same size before marinating whichever will work for this recipe.
This recipe has 94 calories per serving.
What To Serve With Beef And Mushroom Stir-Fry
For an easy and wholesome Chinese meal, I recommend the following recipes:
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Other Recipes You Might Like
Beef And Mushroom Stir-Fry
Ingredients
- 13 oz (400 grams) beef tenderloin (or flank steak), diced
- 2 tablespoons olive oil, divided
- 2 cloves garlic, sliced
- 7 baby bella mushrooms, remove the steams and quartered
Marinade
- 1 tablespoon reduced-sodium soy sauce
- 1/2 tablespoon dark soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
Brown Sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/2 tablespoon cornstarch
- 4 tablespoons water
Instructions
- Marinate the beef with soy sauce, dark soy sauce, cornstarch, and baking soda for 10 to 15 minutes.
- Meanwhile, prepare the sauce by mixing soy sauce, oyster sauce, sugar, cornstarch, and water in a small bowl. Set aside.
- Heat 1 tablespoon of oil in a wok or skillet over medium-high heat. Add the sliced garlic and fry for 1 minute on both sides, or until crispy and golden brown. Transfer to a plate lined with paper towels and set aside.
- Turn the heat up to high, add the beef, and use the remaining oil to stir-fry until the beef is about 70% cooked. Remove from the pan and set aside.
- Heat the wok or skillet with 1 tablespoon of oil over medium-high heat. Add the mushrooms and stir-fry until soft, about 1 to 2 minutes. Then, transfer the beef to the wok or skillet and stir-fry until cooked through and no longer pink in the center, about 1 to 2 minutes. Next, stir in the prepared brown sauce.
- Once the sauce thickens, turn off the heat. Dish out and top with the crispy garlic slices. Serve immediately.
Video
Notes
- For the best tender beef, marinate the meat with corn starch and baking soda along with other ingredients.
- To ensure the beef remains tender and juicy after cooking, stir-fry the marinated beef over high heat until 70% cooked. Dish out and set aside. The beef will be cooked through while cooking with the mushrooms and sauce in the last few minutes. Do Not overcook the meat.
- The brown sauce should be light and not sticky.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I want to tell how delicious all your dishes are it’s fun to make them and delicious to eat thank you and keep them coming
Hi Sean, thanks for trying out my recipe and giving it a 5 star rating! I really appreciate your awesome comment too!
I assume one slices the tenderloin before marinating and stir frying…I’m thinking 1/4 inch…or chunks if that is what you prefer. The latter may increase cooking time slightly but not too much, especially if one likes beef rare>medium.
Hi!
I’m curious about this recipe!
Your pictures show chunks of beef, the recipe says tenderloin but has flank or flap meat diced. Both those cuts of beef aren’t tenderloin (think filet mignon) and sliced or diced flank or flap meat are usually thinner cuts, so I can’t see them looking like the chunks of beef in the picture.
Would you please clarify this? This is the second of your recipes I need to cook this week!!!
Hi Dave. Sorry about the confusion. I will look into editing the recipe. You can either tenderloin, or go with the flank steak cut across the grain. Both options would be quite tender.
Don’t hesitate to add the leftover to a bowl of ramen.
Tried and came out great. I got confused about how much oil to use. Recipe calls for 2 but directions say3. I used 3 and it came out wonderful.
I know what you meant by using 2 or 3 oil in the recipe. Yes, I used 2 tablespoons of oil only. One for frying the garlic and one for cooking the dish. “use the remaining oil for stir-frying the beef until 70 % cooked” which was the oil left from frying the garlic. You don’t have to add extra oil to stir-fry the beef.
Thank you for clarifying. Great recipe
:)
Hi Bee,
Always like your simple recipe. I like to cook different kind of food. Thank you for your various kinds of recipe. Looking forwards to more. :)
Thank you for your support, Jenny.
Hi Bee, I haven’t tried this recipe yet so couldn’t give 5☆ but as regards to the ingredients and method and simplicity I really can’t wait to try it.
Question, can I substitute cold pressed rapeseed oil Instead of olive oil.
Regards Archie
Yes, you may use any cooking oil for this recipe, such as vegetable oil or cold pressed grapeseed oil.
Can I use chicken instead of beef?
Yes, this recipe goes well with chicken.
Hi Bee thanks for your recipe for the beef stirfry, love your recipes.
Maria Valente
Thanks! :)
Could you use pork instead of beef
Hi Marie. Yes, you can certainly use pork instead of beef.