Beef With Mushrooms in Oyster Sauce

Beefiness and Mushroom Stir Fry is a quick and easy dish that will accept y'all thinking of your mom'due south cooking, or your favorite Chinese restaurant's effortless rice plate lunch.

Some Brief Nostalgia

I remember we used to make this dish regularly when I was working every bit a teenager in upstate New York at my parents' Chinese restaurant.

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

Merely that'due south abreast the bespeak, because you tin can still brand this great beef and mushroom stir-fry at home!

A Quick & Easy Rice Plate

This apprehensive Beefiness and Mushroom Stir Fry makes the perfect quick and piece of cake weeknight rice plate meal. With a wok-full of sauce to cascade over your rice, yous really can't go wrong. Apply the fresh mushrooms of your choice.

Nosotros used push mushrooms, only yous could go fancy and use shiitake mushrooms, or fifty-fifty add other greenish veggies and maybe a sliced carrot. It's all up to you. That's the beauty of a simple stir fry like this—you can make information technology your own!

A niggling trick I've used to modify this recipe from the athenaeum is stirring in a tablespoon or two of butter in at the stop. Because we all know that beef and mushrooms love butter, and if you 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 will tenderize the beef and give information technology the texture you might be familiar with in stir-fries from your local Chinese restaurant. That said, y'all don't take to use it if you'd rather not have that texture.

Give this beef and mushroom stir-fry a whirl!

Beefiness & Mushroom Stir-fry Recipe Instructions

Prepare the Beef:

Combine 12 ounces of sliced beefiness, 1 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 beefiness. Set aside for 10 minutes.

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

Prepare the Beef and Mushroom Sauce

Combine warmed beef stock or water with two tablespoons soy sauce , 1 teaspoon dark soy sauce , 2 tablespoons oyster sauce , ½ teaspoon sesame oil , ½ teaspoon salt, ¼ teaspoon carbohydrate and 1/viii teaspoon ground white pepper .

Utilise pure beef stock merely. Many are made with celery, tomato plant, and carrot, which will make this stir-fry taste like beef stew! If you can't notice a purer stock, apply water and/or a beef bullion cube.

Just remember to adjust the seasoning appropriately, as they tin can exist salty. Y'all tin can add more water and cornstarch slurry to offset this event.

Get together the Stir-fry

Heat your carbon steel wok until it'south just smoking. Spread two tablespoons oil around the perimeter, and add together the beefiness.

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

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 15 seconds, and add together the mushrooms.

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

And stir-fry everything for twenty seconds.

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

One time the mixture starts to simmer, add the beef and whatever juices from the bowl along with the remainder of the scallions. Stir-fry everything to combine.

Immediately stir upwardly your cornstarch slurry (the h2o and cornstarch has likely separated by now).

Slowly drizzle about two thirds of the slurry into the sauce while stirring. For more detailed information on the many ways to employ cornstarch to get accurate results at home with our recipes, see our mail on How to Use Cornstarch in Chinese Cooking.

Within 10 seconds, yous should encounter the sauce thicken. Add more cornstarch slurry if y'all similar your sauce thicker, or add more than stock or water if the sauce is also thick. (Remember your sauce will thicken slightly as it cools.) Either way, move quickly during this footstep so you don't overcook your beef. Plough the estrus off every bit presently as the sauce is to your desired consistency.

At this point, if you similar a piffling 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 top.

Prep: 20 minutes

Cook: 10 minutes

Full: 30 minutes

• ▢ 12 ounces flank steak (340g, sliced ¼-inch thick)
• ▢ i tablespoon water
• ▢ one teaspoon cornstarch
• ▢ i teaspoon vegetable oil (plus 3 tablespoons, divided)
• ▢ 2 teaspoons oyster sauce
• ▢ ¼ teaspoon blistering soda (optional)
• ▢ 2½ cups beef stock (warmed, no added vegetable in stock or water)
• ▢ 2 tablespoons soy sauce
• ▢ 1 teaspoon dark soy sauce
• ▢ 2 tablespoons oyster sauce
• ▢ ½ teaspoon sesame oil
• ▢ ½ teaspoon salt (or to gustation)
• ▢ ¼ teaspoon sugar
• ▢ i/8 teaspoon white pepper
• ▢ 3 slices ginger
• ▢ two cloves garlic (sliced)
• ▢ 2 scallions (cutting into ii-inch pieces at an angle, white and light-green portions separated)
• ▢ 10 ounces mushrooms (white button, cremini, or shiitake mushrooms, sliced)
• ▢ ane½ tablespoons Shaoxing wine
• ▢ 3 tablespoons cornstarch (mixed with 3 tablespoons water)
• ▢ 1 tablespoon butter (optional)

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

• Combine warmed beef stock or water with 2 tablespoons soy sauce, ane teaspoon night soy sauce, 2 tablespoons oyster sauce, ½ teaspoon sesame oil, ½ teaspoon salt, ¼ teaspoon sugar and 1/8 teaspoon ground white pepper. Use pure beef stock only. Many are fabricated with celery, tomato plant, and carrot, which volition make this stir-fry taste similar beef stew! If you can't detect a purer stock, use h2o and/or a beefiness bullion cube. Just remember to adapt the seasoning accordingly, as they can be salty. You can add more than water and cornstarch slurry to beginning this result.

• Heat your carbon steel wok until it's just smoking. Spread 2 tablespoons oil around the perimeter, and add together the beef.

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

• Without washing the wok, turn the heat back on to medium. Add together 1 tablespoon of oil to the wok, and immediately add the ginger, white portion of the scallions and garlic. Stir-fry for 15 seconds, and add the mushrooms.

• Side by side spread i½ 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. Once the mixture starts to simmer, add together the beefiness and any juices from the bowl along with the rest of the scallions. Stir-fry everything to combine.

• Immediately stir upward your cornstarch slurry (the water and cornstarch has probable separated by now). Slowly drizzle about two thirds of the slurry into the sauce while stirring.

• Within 10 seconds, y'all should encounter the sauce thicken. Add more cornstarch slurry if you like your sauce thicker, or add more stock or h2o if the sauce is too thick. (Call back your sauce will thicken slightly equally it cools.) Either style, motion chop-chop during this step and then you don't overcook your beefiness. Turn the oestrus off as soon as the sauce is to your desired consistency.

• At this signal, if you similar a picayune 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 top.

Calories: 219 kcal (11%) Carbohydrates: 14 g (five%) Protein: 24 g (48%) Fat: 7 g (xi%) Saturated Fat: 3 g (xv%) Cholesterol: 51 mg (17%) Sodium: 981 mg (41%) Potassium: 673 mg (xix%) Fiber: 1 g (4%) Sugar: two k (2%) Vitamin A: sixty IU (one%) Vitamin C: three mg (4%) Calcium: 34 mg (3%) Iron: 2 mg (11%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes just. While we do our best to provide nutritional information as a general guideline to our readers, nosotros are non certified nutritionists, and the values provided should be considered estimates. Factors such equally brands purchased, natural variations in fresh ingredients, etc. will change the nutritional data in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, utilize your preferred diet computer to determine nutritional information with the actual ingredients and quantities used.

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