This Beef and Mushroom Stir Fry is a quick and delicious dish that brings together tender marinated beef and earthy shiitake mushrooms in a flavorful sauce. With hints of ginger, garlic, and the rich umami of oyster sauce, this stir fry is both satisfying and nutritious. It’s the perfect choice for a weeknight dinner or when you’re craving something hearty but simple. Serve it over rice or noodles for a complete meal that’s sure to please everyone at the table.
Ingredients:
For the Beef:
- 200 g beef butt or tenderloin, thinly sliced
For the Marinade:
- 1/4 teaspoon salt (optional)
- 1/2 tablespoon cooking wine
- 1/2 tablespoon oyster sauce
- 2 tablespoons water or chicken stock
- 1/4 teaspoon white pepper
- 3 teaspoons cornstarch
- 1/2 tablespoon vegetable oil
For Stir Fry:
- Cooking oil as needed
- 1/2 thumb ginger, skin removed and sliced
- 1 garlic clove, sliced
- 10 fresh shiitake mushrooms, roots removed and sliced
- 4 scallions, cut into small sections (white part and green part separated)
- 1/2 tablespoon oyster sauce
- 1/2 tablespoon light soy sauce
- 1 teaspoon sesame oil (optional)
Instructions:
- Marinate the beef: In a medium bowl, combine the thinly sliced beef with salt (if using), cooking wine, oyster sauce, water or chicken stock, and white pepper. Mix thoroughly. Add the cornstarch and vegetable oil, ensuring the beef is well-coated. Let the beef marinate for at least 15 minutes while you prepare the other ingredients.
- Prepare the vegetables: Slice the ginger and garlic, remove the roots from the shiitake mushrooms and slice them, and cut the scallions into sections, separating the white and green parts.
- Cook the beef: Heat a tablespoon of cooking oil in a wok or large skillet over medium-high heat. Once hot, add the marinated beef in a single layer. Stir-fry for 1-2 minutes until the beef is browned on the outside but still tender. Remove the beef from the wok and set aside.
- Stir fry the aromatics and vegetables: In the same wok, add another tablespoon of oil if needed. Add the sliced ginger and garlic, stir-frying for 30 seconds until fragrant. Add the white parts of the scallions and the sliced shiitake mushrooms. Stir-fry for 2-3 minutes until the mushrooms are tender and lightly browned.
- Combine and season: Return the cooked beef to the wok, mixing it with the mushrooms and aromatics. Stir in the remaining oyster sauce, light soy sauce, and sesame oil (if using). Toss everything together, allowing the sauce to coat the beef and mushrooms. Stir-fry for another 1-2 minutes to combine the flavors.
- Finish and serve: Turn off the heat and stir in the green parts of the scallions. Serve the beef and mushroom stir fry hot over rice or noodles, garnished with additional scallions if desired.
Conclusion:
This Beef and Mushroom Stir Fry is a satisfying combination of tender marinated beef and earthy shiitake mushrooms, elevated by the fragrant flavors of ginger, garlic, and soy. It’s a quick and easy dish that’s perfect for any busy evening. Serve it with rice or noodles for a complete, nourishing meal that’s sure to become a household favorite.
Beef and Mushroom Stir Fry
A flavorful stir fry featuring tender beef andearthy shiitake mushrooms, seasoned with ginger, garlic, and a rich soy-basedsauce. Perfect for a quick and hearty meal.
Ingredients
For the Beef:
- 200 g beef butt or tenderloin thinly sliced
For the Marinade:
- 1/4 teaspoon salt optional
- 1/2 tablespoon cooking wine
- 1/2 tablespoon oyster sauce
- 2 tablespoons water or chicken stock
- 1/4 teaspoon white pepper
- 3 teaspoons cornstarch
- 1/2 tablespoon vegetable oil
For Stir Fry:
- Cooking oil as needed
- 1/2 thumb ginger skin removed and sliced
- 1 garlic clove sliced
- 10 fresh shiitake mushrooms roots removed and sliced
- 4 scallions cut into small sections (white part and green part separated)
- 1/2 tablespoon oyster sauce
- 1/2 tablespoon light soy sauce
- 1 teaspoon sesame oil optional
Instructions
- Marinate the beef: In a medium bowl, combine the thinly sliced beef with salt (if using), cooking wine, oyster sauce, water or chicken stock, and white pepper. Mix thoroughly. Add the cornstarch and vegetable oil, ensuring the beef is well-coated. Let the beef marinate for at least 15 minutes while you prepare the other ingredients.
- Prepare the vegetables: Slice the ginger and garlic, remove the roots from the shiitake mushrooms and slice them, and cut the scallions into sections, separating the white and green parts.
- Cook the beef: Heat a tablespoon of cooking oil in a wok or large skillet over medium-high heat. Once hot, add the marinated beef in a single layer. Stir-fry for 1-2 minutes until the beef is browned on the outside but still tender. Remove the beef from the wok and set aside.
- Stir fry the aromatics and vegetables: In the same wok, add another tablespoon of oil if needed. Add the sliced ginger and garlic, stir-frying for 30 seconds until fragrant. Add the white parts of the scallions and the sliced shiitake mushrooms. Stir-fry for 2-3 minutes until the mushrooms are tender and lightly browned.
- Combine and season: Return the cooked beef to the wok, mixing it with the mushrooms and aromatics. Stir in the remaining oyster sauce, light soy sauce, and sesame oil (if using). Toss everything together, allowing the sauce to coat the beef and mushrooms. Stir-fry for another 1-2 minutes to combine the flavors.
- Finish and serve: Turn off the heat and stir in the green parts of the scallions. Serve the beef and mushroom stir fry hot over rice or noodles, garnished with additional scallions if desired.