If you’re craving a quick and delicious Chinese-style dish, this Beef and Mushrooms Stir-Fry is the perfect answer. Tender slices of beef are combined with a variety of mushrooms and crunchy vegetables, all tossed in a savory stir-fry sauce with rich umami flavors. This dish is not only flavorful but also packed with nutrients, thanks to the mix of proteins and vegetables. It’s easy to prepare, making it a fantastic option for a weeknight dinner or a special meal for guests.
Ingredients:
For the Stir-Fry:
- 300g beef (preferably flank steak), thinly sliced
- 2 tbsp vegetable oil
- 1 tbsp garlic, chopped
- 100g king oyster mushrooms, sliced
- 100g button mushrooms, sliced
- 4 dried shiitake mushrooms, rehydrated and cut into slices.
- 50g snow peas
- 1/2 bell pepper (use a mix of red and green), sliced
For the Stir-Fry Sauce (Ingredients B):
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- 1 tsp Hoisin sauce
- 1/2 tsp dark soy sauce
For Finishing (Ingredients C):
- 1 tsp cornstarch (for slurry)
- 1 tsp sesame oil
- 1 tbsp Shaoxing wine
- 1 tbsp thinly sliced spring onions
Instructions:
- Prepare the beef: Thinly slice the beef (if not already done) and set aside. In a small dish, combine the cornstarch with one tablespoon of water to form a smooth mixture. Set aside.
- Prepare the vegetables: Slice the mushrooms, bell pepper, and prepare the snow peas. Soak the dried shiitake mushrooms in warm water for about 15 minutes, then slice them once they’ve softened.
- Make the stir-fry sauce: In a separate bowl, mix the oyster sauce, light soy sauce, Hoisin sauce, and dark soy sauce. This will be your stir-fry sauce (Ingredients B). Set aside.
- Cook the beef: In a wok or large frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beef and sauté until it’s browned and almost fully cooked, which should take about 2 to 3 minutes. Remove it from the pan and set it aside.
- Stir-fry the vegetables: In the same wok, add another tablespoon of oil. Stir-fry the garlic until fragrant, then add the king oyster mushrooms, button mushrooms, and shiitake mushrooms.
- Add remaining vegetables: Toss in the snow peas and bell peppers. Stir-fry for another 1-2 minutes until the vegetables are just tender but still crisp.
- Combine beef and sauce: Return the beef to the wok and pour in the stir-fry sauce. Combine all the ingredients until the beef and vegetables are evenly coated. Cook for another 1-2 minutes.
- Finish with flavor: Add the Shaoxing wine, sesame oil, and the cornstarch slurry. Stir for 1 minute until the sauce thickens and everything is evenly coated.
- Garnish and serve: Top with thinly sliced spring onions. Serve immediately over steamed rice for a delicious, savory meal.
Conclusion:
This Chinese-Style Beef and Mushrooms Stir-Fry is a flavorful and balanced meal that comes together quickly and effortlessly. The combination of tender beef, a variety of mushrooms, and crisp vegetables creates a delightful texture and flavor experience. With a savory sauce that perfectly complements the dish, it’s sure to become a go-to recipe for when you’re craving Chinese takeout but want something healthier and homemade.
Chinese-Style Beef and Mushrooms Stir-Fry
A savory Chinese-style beef stir-fry with a varietyof mushrooms, crunchy vegetables, and a rich, flavorful sauce. Quick and easyto make, perfect for a weeknight dinner.
Ingredients
For the Stir-Fry:
- 300 g beef preferably flank steak, thinly sliced
- 2 tbsp vegetable oil
- 1 tbsp garlic chopped
- 100 g king oyster mushrooms sliced
- 100 g button mushrooms sliced
- 4 dried shiitake mushrooms rehydrated and cut into slices.
- 50 g snow peas
- 1/2 bell pepper use a mix of red and green, sliced
For the Stir-Fry Sauce:
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- 1 tsp Hoisin sauce
- 1/2 tsp dark soy sauce
For Finishing:
- 1 tsp cornstarch for slurry
- 1 tsp sesame oil
- 1 tbsp Shaoxing wine
- 1 tbsp thinly sliced spring onions
Instructions
- Prepare the beef: Thinly slice the beef (if not already done) and set aside. In a small dish, combine the cornstarch with one tablespoon of water to form a smooth mixture. Set aside.
- Prepare the vegetables: Slice the mushrooms, bell pepper, and prepare the snow peas. Soak the dried shiitake mushrooms in warm water for about 15 minutes, then slice them once they’ve softened.
- Make the stir-fry sauce: In a separate bowl, mix the oyster sauce, light soy sauce, Hoisin sauce, and dark soy sauce. This will be your stir-fry sauce (Ingredients B). Set aside.
- Cook the beef: In a wok or large frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beef and sauté until it’s browned and almost fully cooked, which should take about 2 to 3 minutes. Remove it from the pan and set it aside.
- Stir-fry the vegetables: In the same wok, add another tablespoon of oil. Stir-fry the garlic until fragrant, then add the king oyster mushrooms, button mushrooms, and shiitake mushrooms.
- Add remaining vegetables: Toss in the snow peas and bell peppers. Stir-fry for another 1-2 minutes until the vegetables are just tender but still crisp.
- Combine beef and sauce: Return the beef to the wok and pour in the stir-fry sauce. Combine all the ingredients until the beef and vegetables are evenly coated. Cook for another 1-2 minutes.
- Finish with flavor: Add the Shaoxing wine, sesame oil, and the cornstarch slurry. Stir for 1 minute until the sauce thickens and everything is evenly coated.
- Garnish and serve: Top with thinly sliced spring onions. Serve immediately over steamed rice for a delicious, savory meal.