Recreate the flavors of your favorite takeout with this Takeout-Style Chinese Beef and Mushroom Stir-Fry. This dish combines tender beef, savory mushrooms, and a rich, flavorful sauce, delivering a satisfying meal that’s perfect for any night of the week. Follow these straightforward instructions to enjoy a delicious and authentic Chinese stir-fry at home.
Ingredients:
For the Stir-Fry:
- 1 lb flank steak or skirt steak
- 1 ½ tablespoon bicarbonate of soda (baking soda) (Note 1)
- 2½ cups sliced mushrooms
- 2 cloves garlic, thinly sliced
- 2 green onions, cut into 2-inch (5 cm) chunks (Note 2)
- 2 tablespoons oil
For the Sauce:
- ¾ cup cold beef stock or broth (Note 3)
- 2 ½ tablespoons cornstarch
- 2 tablespoons Chinese cooking wine (Note 4)
- 3 tablespoons soy sauce
- 2 teaspoons oyster sauce
- 2 teaspoons sesame oil
- ¼ teaspoon white pepper (traditional)
- 1 teaspoon sugar
Instructions:
- Prepare the Beef:
- Slice the flank or skirt steak thinly against the grain.
- In a bowl, toss the sliced beef with bicarbonate of soda. Let it sit for 20 minutes to tenderize the meat.
- Rinse the beef thoroughly under cold water to remove the baking soda, then pat dry with paper towels.
- Prepare the Sauce:
- In a medium bowl, whisk together the cold beef stock, cornstarch, Chinese cooking wine, soy sauce, oyster sauce, sesame oil, white pepper, and sugar until smooth. Set aside.
- Cook the Beef and Mushrooms:
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add the beef and stir-fry for 2-3 minutes until browned.
- In the same skillet, add the remaining tablespoon of oil.
- Add the sliced mushrooms and stir-fry for 3-4 minutes until they begin to soften.
- Add the garlic and green onions, and stir-fry for another 1-2 minutes until fragrant.
- Combine and Finish:
- Return the beef to the skillet with the mushrooms and vegetables.
- Give the prepared sauce a quick stir and pour it over the beef and vegetables.
- Stir everything together, cooking for another 2-3 minutes until the sauce thickens and coats the beef and mushrooms evenly.
- Serve:
- Transfer the stir-fry to a serving dish.
- Serve immediately with steamed rice or noodles.
Notes:
- Bicarbonate of soda (baking soda) is used to tenderize the beef. Be sure to rinse it off thoroughly to avoid any residual taste.
- Green onions add a fresh flavor and a bit of crunch to the dish. Cutting them into 2-inch chunks helps them retain their texture during stir-frying.
- Cold beef stock helps the cornstarch dissolve more easily, creating a smooth sauce.
- Chinese cooking wine adds depth and authenticity to the flavor. If unavailable, dry sherry or Shaoxing wine can be used as substitutes.
Conclusion:
Enjoy the rich and savory flavors of this Takeout-Style Chinese Beef and Mushroom Stir-Fry, a perfect replica of your favorite takeout dish. With tender beef, earthy mushrooms, and a delectable sauce, this stir-fry is sure to become a regular addition to your meal rotation. Quick to prepare and full of flavor, it’s ideal for any busy weeknight or casual dinner. Happy cooking!