Beef and mushroom stir fry in a pan

When you’re craving a savory, satisfying dinner that comes together in under 30 minutes, beef and mushroom stir fry is a reliable go-to. Mushrooms soak up the savory sauce and release their earthy essence, while the thinly sliced beef sears quickly for maximum tenderness and flavor. The sauce is a classic brown sauce made with soy sauce, oyster sauce and aromatics with additional black pepper, giving the dish a rich, slightly sweet depth with a kick. Top it on steamed rice to soak up the sauce, and you’ll have a hearty meal in no time.

Beef and mushroom stir fry served in a plate

Mise en place

Make sure you have everything cut and prepared before starting the stir fry. Have these ingredients close to your stove:

  • Sliced mushrooms: I used white button mushrooms. You can also use brown mushrooms.
  • Aromatics: Scallion and garlic
  • Marinated beef: The Shaoxing wine and oyster sauce add flavor. Baking soda tenderizes the meat, and the cornstarch gives it a silky mouthfeel.
  • Mixed brown sauce: It’s a basic brown sauce with chicken stock, soy sauce, oyster sauce and sugar. I added black pepper to give the dish a kick. The cornstarch thickens the sauce.
  • Butter and oil: I added butter to the cooking oil, to make the stir fry extra rich.  
Beef and mushroom stir fry mise en place

How to cook beef and mushroom stir fry

  1. Sear the beef. The key is to sear the beef until just cooked, then transfer it to a plate. It ensures the mushrooms cook properly and the meat is not overcooked. 
Sear steak in a pan
  1. Cook the mushrooms until tender and the liquid evaporates.
Cook mushroom in a pan
  1. Pour in the sauce, add back the beef and add the scallion. Cook and mix until the sauce thickens. 
Finish up the dish by adding sauce and scallion

That’s it! Now you can serve it over steamed rice or noodles. It’s so hearty and delicious.

Tips for Success

  • Slice the beef thinly and against the grain for the most tender texture.
  • Use high heat and work quickly—stir frying should be fast to preserve the freshness and texture of each ingredient.
  • Don’t overcrowd the pan. If you want to add other veggies to the pan, make sure to reduce the amount of mushrooms to avoid cooking too many ingredients at a time.
Beef and mushroom stir fry close up

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Beef and mushroom stir fry features juicy beef slices and tender mushrooms tossed in a rich, glossy brown sauce with a hint of pepper and butter. It’s a quick and comforting dish that’s perfect for your weeknight dinner. {Gluten-Free Adaptable}

Beef and Mushroom Stir Fry (口蘑炒牛肉)

By Maggie Zhu
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
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Beef and mushroom stir fry features juicy beef slices and tender mushrooms tossed in a rich, glossy brown sauce with a hint of pepper and butter. It’s a quick and comforting dish that’s perfect for your weeknight dinner. {Gluten-Free Adaptable}

Ingredients 

Marinating

  • 12 oz flank steak
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 teaspoons Shaoxing wine (or dry sherry)
  • 2 teaspoons oyster sauce (or soy sauce)
  • 1/4 teaspoon baking soda

Sauce

  • 1/3 cup chicken stock
  • 2 tablespoons light soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons cornstarch

Stir Fry

  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1 lb mushrooms , sliced
  • 3 cloves garlic , minced
  • 2 scallions , sliced, white and green parts separated

Instructions

  • Divide the flank steak evenly along the grain into two big pieces. Then slice each piece against the grain into 1/8” (3-mm) thick pieces. Transfer into a medium bowl and add the rest of the marinating ingredients. Mix well and let marinate while preparing the other ingredients.
  • Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
  • Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Spread the beef in the skillet in a single layer. Sear until the bottom turns golden without moving it, 1 minute or so. Stir and flip to cook the other side, until it turns golden, another minute or so. Transfer the cooked beef pieces to a big plate and set aside.
  • Pour in the remaining 1 tablespoon oil and add the butter, garlic and the scallion whites. Stir a few times to release fragrance.
  • Add the mushrooms. Cook and stir until the mushrooms are cooked through and the liquid has evaporated.
  • Stir the sauce again to thoroughly dissolve the cornstarch and pour it into the pan. Stir a few times until the sauce thickens.
  • Add the butter, then add the beef back into the skillet. Stir to coat everything well with the sauce. Add the scallion greens for garnish. Transfer everything to a big plate. Serve hot over steamed rice as a main dish.

Ingredient Substitution Guide

Notes

  1. To make the dish gluten-free: use tamari to replace light soy sauce, and use dry sherry to replace Shaoxing wine. Make sure to use a gluten-free oyster sauce.

Nutrition

Serving: 1serving, Calories: 296kcal, Carbohydrates: 9g, Protein: 27.3g, Fat: 17.1g, Saturated Fat: 6.1g, Cholesterol: 54mg, Sodium: 759mg, Potassium: 619mg, Fiber: 1.3g, Sugar: 3.6g, Calcium: 28mg, Iron: 4mg

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