Beef and Chestnut Mushroom Recipe Stir Fry

Beef and Mushroom Stir Fry is a quick and easy dish that will take you lot thinking of your mom'due south cooking, or your favorite Chinese restaurant's effortless rice plate luncheon.

Some Brief Nostalgia

I remember we used to brand this dish regularly when I was working as a teenager in upstate New York at my parents' Chinese eatery.

Despite beingness an quondam favorite, somewhere along the way, this dish went out of vogue with Chinese restaurants. Perhaps it was because most restaurants would use canned mushrooms that resulted in a rubbery stir fry, or maybe the fresh mushrooms were improve used elsewhere.

But that's abreast the signal, considering you can still make this great beef and mushroom stir-fry at home!

A Quick & Easy Rice Plate

This apprehensive Beef and Mushroom Stir Fry makes the perfect quick and easy weeknight rice plate repast. With a wok-full of sauce to pour over your rice, y'all really can't get wrong. Use the fresh mushrooms of your option.

We used button mushrooms, but you could go fancy and use shiitake mushrooms, or even add other dark-green veggies and maybe a sliced carrot. It's all up to you. That'due south the dazzler of a elementary stir fry like this—you tin can make it your own!

A little trick I've used to modify this recipe from the archives is stirring in a tablespoon or two of butter in at the end. Because nosotros all know that beef and mushrooms love butter, and if yous caught wind of our Soy Butter Ribeye Steak or Soy Butter Shrimp and Shiitake Mushroom Pasta , y'all also know that butter + soy sauce is a winning combo.

Note that the beef marinade in this recipe calls for ¼ teaspoon baking soda, which is optional. The baking soda volition tenderize the beef and requite it the texture you might be familiar with in stir-fries from your local Chinese eating house. That said, you don't take to use it if you'd rather not have that texture.

Give this beef and mushroom stir-fry a whirl!

Beef & Mushroom Stir-fry Recipe Instructions

Prepare the Beef:

Combine 12 ounces of sliced beefiness, 1 tablespoon water, i teaspoon cornstarch, 1 teaspoon oil, two teaspoons oyster sauce, and ¼ teaspoon baking soda (if using). Mix all of the ingredients into the beefiness. Ready aside for 10 minutes.

For more detailed information on preparing beef for stir fry just like restaurants do it, see our post on How to Prepare Beef for Stir Fry.

Prepare the Beef and Mushroom Sauce

Combine warmed beef stock or h2o with 2 tablespoons soy sauce , 1 teaspoon dark soy sauce , 2 tablespoons oyster sauce , ½ teaspoon sesame oil , ½ teaspoon salt, ¼ teaspoon sugar and 1/eight teaspoon ground white pepper .

Use pure beef stock just. Many are fabricated with celery, tomato, and carrot, which volition make this stir-fry taste like beef stew! If y'all can't observe a purer stock, utilise water and/or a beef bullion cube.

Just call up to adjust the seasoning accordingly, as they can be salty. You can add more water and cornstarch slurry to commencement this effect.

Gather the Stir-fry

Heat your carbon steel wok until information technology's just smoking. Spread 2 tablespoons oil effectually the perimeter, and add the beefiness.

Use your wok spatula to spread the beef out, and sear for 30 seconds. Stir-fry the beef for another 30 seconds until information technology's fourscore% washed, and transfer the beef back to the bowl.

Without washing the wok, turn the heat dorsum on to medium. Add 1 tablespoon of oil to the wok, and immediately add the ginger, white portion of the scallions and garlic .

Stir-fry for xv seconds, and add the mushrooms.

Next spread 1½ tablespoons of Shaoxing wine around the perimeter of the wok to deglaze…

And stir-fry everything for xx seconds.

Add the stock and sauces to the wok, and bring to a simmer, stirring occasionally to deglaze the wok and heat the sauce.

Once the mixture starts to simmer, add the beefiness and any juices from the bowl forth with the rest of the scallions. Stir-fry everything to combine.

Immediately stir up your cornstarch slurry (the water and cornstarch has probable separated by now).

Slowly drizzle well-nigh 2 thirds of the slurry into the sauce while stirring. For more detailed information on the many ways to utilize cornstarch to get authentic results at home with our recipes, see our post on How to Use Cornstarch in Chinese Cooking.

Within 10 seconds, you should meet the sauce thicken. Add more cornstarch slurry if you like your sauce thicker, or add more stock or water if the sauce is likewise thick. (Retrieve your sauce will thicken slightly equally information technology cools.) Either way, move quickly during this pace and then you don't overcook your beef. Turn the heat off equally shortly equally the sauce is to your desired consistency.

At this point, if you like a little extra richness and the combination of soy sauce and butter, stir in a tablespoon of butter just before plating the dish!

To serve, spoon cooked white rice onto a plate and immediately serve your beef and mushroom stir-fry poured over the height.

Prep: xx minutes

Cook: x minutes

Total: 30 minutes

• ▢ 12 ounces flank steak (340g, sliced ¼-inch thick)
• ▢ i tablespoon water
• ▢ one teaspoon cornstarch
• ▢ 1 teaspoon vegetable oil (plus three tablespoons, divided)
• ▢ 2 teaspoons oyster sauce
• ▢ ¼ teaspoon blistering soda (optional)
• ▢ 2½ cups beef stock (warmed, no added vegetable in stock or water)
• ▢ ii tablespoons soy sauce
• ▢ 1 teaspoon dark soy sauce
• ▢ 2 tablespoons oyster sauce
• ▢ ½ teaspoon sesame oil
• ▢ ½ teaspoon salt (or to taste)
• ▢ ¼ teaspoon sugar
• ▢ 1/8 teaspoon white pepper
• ▢ 3 slices ginger
• ▢ 2 cloves garlic (sliced)
• ▢ two scallions (cut into ii-inch pieces at an bending, white and green portions separated)
• ▢ x ounces mushrooms (white button, cremini, or shiitake mushrooms, sliced)
• ▢ 1½ tablespoons Shaoxing wine
• ▢ 3 tablespoons cornstarch (mixed with 3 tablespoons water)
• ▢ 1 tablespoon butter (optional)

• Combine 12 ounces of sliced beefiness, i tablespoon water, 1 teaspoon cornstarch, 1 teaspoon oil, 2 teaspoons oyster sauce, and ¼ teaspoon blistering soda (if using). Mix all of the ingredients into the beef. Fix aside for ten minutes.

• Combine warmed beef stock or h2o with two tablespoons soy sauce, 1 teaspoon dark soy sauce, two tablespoons oyster sauce, ½ teaspoon sesame oil, ½ teaspoon common salt, ¼ teaspoon sugar and ane/eight teaspoon ground white pepper. Utilise pure beefiness stock only. Many are made with celery, tomato plant, and carrot, which will make this stir-fry taste similar beefiness stew! If you tin't find a purer stock, utilize water and/or a beefiness bullion cube. Just call up to adapt the seasoning accordingly, as they can be salty. You can add together more h2o and cornstarch slurry to beginning this effect.

• Heat your carbon steel wok until it'southward but smoking. Spread 2 tablespoons oil effectually the perimeter, and add the beefiness.

• Use your wok spatula to spread the beef out, and sear for 30 seconds. Stir-fry the beefiness for another 30 seconds until it'south 80% done, and transfer the beefiness back to the basin.

• Without washing the wok, turn the heat back on to medium. Add 1 tablespoon of oil to the wok, and immediately add the ginger, white portion of the scallions and garlic. Stir-fry for xv seconds, and add together the mushrooms.

• Adjacent spread 1½ tablespoons of Shaoxing vino around the perimeter of the wok to deglaze, and stir-fry everything for 20 seconds.

• Add the stock and sauces to the wok, and bring to a simmer, stirring occasionally to deglaze the wok and heat the sauce. In one case the mixture starts to simmer, add the beefiness and any juices from the bowl along with the rest of the scallions. Stir-fry everything to combine.

• Immediately stir up your cornstarch slurry (the h2o and cornstarch has likely separated by at present). Slowly drizzle nearly two thirds of the slurry into the sauce while stirring.

• Within 10 seconds, y'all should come across the sauce thicken. Add more cornstarch slurry if you like your sauce thicker, or add more than stock or water if the sauce is too thick. (Call up your sauce will thicken slightly every bit information technology cools.) Either way, move quickly during this stride so you don't overcook your beef. Turn the oestrus off as before long every bit the sauce is to your desired consistency.

• At this point, if you like a little actress richness and the combination of soy sauce and butter, stir in a tablespoon of butter simply before plating the dish!

• To serve, spoon cooked white rice onto a plate and immediately serve your beefiness and mushroom stir-fry poured over the top.

Calories: 219 kcal (11%) Carbohydrates: xiv g (v%) Protein: 24 g (48%) Fat: 7 g (11%) Saturated Fat: 3 g (15%) Cholesterol: 51 mg (17%) Sodium: 981 mg (41%) Potassium: 673 mg (19%) Fiber: 1 g (4%) Carbohydrate: 2 yard (2%) Vitamin A: 60 IU (i%) Vitamin C: 3 mg (4%) Calcium: 34 mg (3%) Iron: 2 mg (eleven%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we practice our best to provide nutritional information equally a general guideline to our readers, we are not certified nutritionists, and the values provided should exist considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will modify the nutritional information in any recipe. Diverse online calculators also provide different results, depending on their sources. To obtain accurate nutritional data for a recipe, use your preferred nutrition calculator to determine nutritional data with the bodily ingredients and quantities used.

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