Beef and mushroom stir fry in a pan

This is a classic Chinese home cooking dish, the kind you find at small restaurants all over Beijing. The mushrooms absorb the sauce while the thinly sliced beef stays juicy from a quick sear. The brown sauce is savory from the soy and oyster sauce, a little sweetness, and enough black pepper to give it warmth. It is similar in style to my kung pao beef, but simpler and more of an everyday dinner.

I started making this years ago when I wanted a quick stir fry that did not need a long ingredient list. Adding butter to the cooking oil was something I picked up from restaurant kitchens in Beijing, and it makes the whole dish taste richer. It became a regular in our weeknight rotation right away, up there with my Mongolian chicken for nights when I want something super satisfying for my crew.

What I love most about this dish is how simple it is to pull together. I marinate the beef, sear it quickly over high heat, cook the mushrooms until their moisture cooks off, and then bring everything together in a glossy brown sauce. My husband loves it spooned over steamed rice with extra sauce, and my son happily eats every piece of beef, though he is still negotiating with the mushrooms. I always recommend making it at home in under 30 minutes and saving your money instead of ordering takeout.

Beef and mushroom stir fry served in a plate

Ingredients

Make sure everything is cut and prepared before you start the stir fry. Once the heat is on, things move quickly. I like to keep all of these ingredients within arm’s reach of the stove. Here’s what I use:

Beef and mushroom stir fry mise en place
  • Sliced mushrooms: I used white button mushrooms. You can also use brown mushrooms.
  • Aromatics: Scallion and garlic are key ingredients.
  • 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.  

How to Make

1. Marinate the beef: Slice the flank steak along the grain into 2 big pieces, then cut each piece against the grain into thin slices. Toss with the marinade ingredients and let it sit while you prep everything else.

2. Mix the sauce: Combine all the sauce ingredients in a bowl and stir well so the cornstarch dissolves completely.

3. Sear the beef: Heat oil in a large skillet over medium high heat. Spread the beef in a single layer and let it sear without moving until the bottom turns golden. Flip and cook the other side until golden. Transfer to a plate right away so it does not overcook.

Sear steak in a pan

4. Cook the aromatics: Add the remaining oil and butter to the skillet along with the garlic and scallion whites. Stir a few times until fragrant.

5. Cook the mushrooms: Add the sliced mushrooms and cook until they are tender and all the liquid has evaporated.

Cook mushroom in a pan

6. Add the sauce and finish: Give the sauce mixture another stir to dissolve the cornstarch, then pour it into the skillet. Stir until the sauce thickens and turns glossy. Add the beef back in and toss everything together. Top with scallion greens and serve hot over steamed rice.

Finish up the dish by adding sauce and scallion

Tips for Success

Slice against the grain: Cutting the beef against the grain is the single most important step for tender stir fry. Look at the lines running through the meat and cut perpendicular to them.

Do not skip the baking soda: A tiny amount of baking soda in the marinade makes a huge difference. It breaks down the surface proteins so the beef stays tender even over high heat. This is how Chinese restaurants get a velvety texture.

High heat, do not overcrowd: Stir frying should be fast. If you pile too much into the pan at once, everything steams instead of searing. Cook the beef in a single layer, and if your skillet is small, do it in 2 batches.

Let the mushrooms dry out: Cook the mushrooms until all the liquid evaporates before adding the sauce. If you rush this step, you end up with a watery stir fry instead of a glossy one.

Beef and mushroom stir fry close up

Serving Suggestions

Most nights I serve it over a big bowl of steamed rice and let the sauce pool at the bottom. Sometimes I swap the rice for hand pulled noodles, soo good! If I have leftover vegetables in the fridge, I will stir fry some bok choy or broccoli on the side to make a complete yummy meal.

When I make this for company, I put everything on a big platter and serve it family style with a few other dishes. It pairs well with something lighter like my spicy cucumber salad or a simple egg drop soup. My family always goes for seconds, so I usually make extra sauce. It also works great next to a bowl of West Lake beef soup or some spam fried rice for a bigger spread.

Frequently Ask Questions

How do I keep the beef from getting tough?

The two keys are slicing thin against the grain and not overcooking it. Sear the beef quickly over high heat and take it out of the pan as soon as it is golden. It goes back in at the end just long enough to coat with sauce, so it stays tender.

Can I use a different cut of beef?

Flank steak is my go to because it has great flavor and slices cleanly. Sirloin and skirt steak both work too. Just make sure to slice thin against the grain and use the baking soda marinade so the texture stays right.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or chicken stock to loosen the sauce. The stovetop keeps the beef from getting rubbery, which is why I prefer it over the microwave.

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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
5 from 8 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Print
Beef and mushroom stir fry is one of my favorite quick dinners. Tender sliced beef, savory mushrooms, and a glossy brown sauce with soy sauce, oyster sauce, and black pepper come together in just 30 minutes. It really doesn't get much easier than this.

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 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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