Craving something delicious, quick, and packed with bold flavors? This Beef and Mushrooms Stir-Fry Chinese Style is the perfect recipe to satisfy your hunger. Combining tender slices of beef with a medley of mushrooms and crisp vegetables, this stir-fry is infused with rich umami flavors from oyster sauce, soy sauce, and Hoisin sauce. The dish is easy to prepare, making it perfect for busy weeknights when you want something hearty yet light. Let’s dive into this vibrant stir-fry that’s sure to become a family favorite!
Ingredients:
Primary Ingredients (A):
- 300 grams of flank steak, thinly sliced into strips
- 2 tablespoons of vegetable oil
- 1 tablespoon of minced garlic
- 100 grams of sliced King Oyster mushrooms
- 100 grams of sliced button mushrooms
- 4 dried shiitake mushrooms, soaked and sliced
- 50 grams of snow peas
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
Stir-Fry Sauce (B):
- 1 tablespoon of oyster sauce
- 1 teaspoon of light soy sauce
- 1 teaspoon of Hoisin sauce
- 1/2 teaspoon of dark soy sauce
Cornstarch Mixture and Aromatics (C):
- 1 teaspoon of cornstarch mixed with a little water to create a slurry
- 1 teaspoon of sesame oil
- 1 tablespoon of Shaoxing wine
- 1 tablespoon of finely chopped scallions
Instructions:
- Prepare the beef: In a medium bowl, toss the thinly sliced beef with a pinch of salt and pepper. Set aside.
- Heat the oil: In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the chopped garlic and stir-fry until fragrant, about 30 seconds.
- Cook the beef: Add the sliced beef to the wok and stir-fry for 2-3 minutes until browned but still tender.
- Cook the mushrooms and vegetables: In the same wok, add a little more oil if needed, then toss in the king oyster mushrooms, button mushrooms, and shiitake mushrooms. Next, add the snow peas and bell peppers, cooking for another 2 minutes.
- Add the sauce: Return the beef to the pan and pour in the stir-fry sauce (oyster sauce, light soy sauce, Hoisin sauce, and dark soy sauce). Mix well, ensuring all the ingredients are coated evenly in the sauce.
- Thicken with cornstarch slurry: Slowly stir in the cornstarch slurry to thicken the sauce. Stir continuously for 1 minute until the sauce reaches your desired consistency.
- Finish with aromatics: Drizzle the sesame oil over the stir-fry and pour in the Shaoxing wine.
- Garnish and serve: Sprinkle with chopped spring onions and serve immediately with steamed rice or noodles.
Conclusion:
This Beef and Mushrooms Stir-Fry is a perfect example of how simple ingredients can come together to create a delicious and nutritious meal. The combination of tender beef, savory mushrooms, and crisp vegetables with a rich, flavorful sauce will leave you wanting more. Whether you’re making it for a quick weeknight dinner or impressing guests with homemade Chinese cuisine, this stir-fry is sure to please!
Savory Beef and Mushrooms Stir-Fry: A Quick and Flavorful Chinese-Style Dish
Ingredients
Primary Ingredients:
- 300 grams of flank steak thinly sliced into strips
- 2 tablespoons of vegetable oil
- 1 tablespoon of minced garlic
- 100 grams of sliced King Oyster mushrooms
- 100 grams of sliced button mushrooms
- 4 dried shiitake mushrooms soaked and sliced
- 50 grams of snow peas
- 1/2 red bell pepper sliced
- 1/2 green bell pepper sliced
Stir-Fry Sauce:
- 1 tablespoon of oyster sauce
- 1 teaspoon of light soy sauce
- 1 teaspoon of Hoisin sauce
- 1/2 teaspoon of dark soy sauce
Cornstarch Mixture and Aromatics:
- 1 teaspoon of cornstarch mixed with a little water to create a slurry
- 1 teaspoon of sesame oil
- 1 tablespoon of Shaoxing wine
- 1 tablespoon of finely chopped scallions
Instructions
- Prepare the beef: In a medium bowl, toss the thinly sliced beef with a pinch of salt and pepper. Set aside.
- Heat the oil: In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the chopped garlic and stir-fry until fragrant, about 30 seconds.
- Cook the beef: Add the sliced beef to the wok and stir-fry for 2-3 minutes until browned but still tender.
- Cook the mushrooms and vegetables: In the same wok, add a little more oil if needed, then toss in the king oyster mushrooms, button mushrooms, and shiitake mushrooms. Next, add the snow peas and bell peppers, cooking for another 2 minutes.
- Add the sauce: Return the beef to the pan and pour in the stir-fry sauce (oyster sauce, light soy sauce, Hoisin sauce, and dark soy sauce). Mix well, ensuring all the ingredients are coated evenly in the sauce.
- Thicken with cornstarch slurry: Slowly stir in the cornstarch slurry to thicken the sauce. Stir continuously for 1 minute until the sauce reaches your desired consistency.
- Finish with aromatics: Drizzle the sesame oil over the stir-fry and pour in the Shaoxing wine.
- Garnish and serve: Sprinkle with chopped spring onions and serve immediately with steamed rice or noodles.