This Chinese beef and mushroom stir fry features tender beef, with a delicious garlicky, sweet and savory sauce stir-fried with bite-sized button mushrooms. It’s easy to make, and so much better than takeout!
Table of Contents
- Why You’ll Love This Recipe
- Chinese Beef And Mushroom Ingredients
- How to Make Chinese Beef Mushroom
- Joyce’s Tips For Making the Best Chinese Beef With Mushrooms
- Serving Suggestions
- Recipe Variation Ideas
- Frequently Asked Questions
- Storing and Reheating
- More Chinese Stir Fry Recipes You May Like
- More Beef and Takeout Recipes You May Like
- Recipe Card
This recipe is quick, easy, and requires simple ingredients. Follow it closely for a result as good as or better than Chinese restaurants. Tender beef strips and flavorful mushrooms make a perfect match.
Want to try other classic Chinese stir fries? Try making this easy beef and broccoli stir fry, or my beef and onion stir fry! You might also want to try my sesame beef for a similar stir-fry fix.
Why You’ll Love This Recipe
- Incredibly Flavorful and Tender Beef: I use rib eye steak (or chuck steak) for this beef and mushroom stir fry which gives you an incredible texture and beefy flavor, especially if your steak has a good fat to meat marble ratio.
- Quick and Easy: With a simple marinade and a fast stir-fry, this dish is perfect for busy weeknights.
- Classic Combination, Just like Takeout: The combination of beef and mushrooms is a classic in Chinese dishes, and for good reason – it's delicious! Every bite of this stir-fry is bursting with the flavors of the beef, mushrooms, and the savory sauce.
Chinese Beef And Mushroom Ingredients
- Rib Eye Steak: For this beef and mushroom recipe, I like to use rib eye steak or chuck steaks. These 2 cuts of beef is incredibly tender on its own and has fantastic beefy flavor. When picking rib eye steaks or chuck, try to find one with good fat marbling within the meat. This will create an even more flavorful stir fry dish. If you can't find chuck steaks, you can buy a chuck roast (also called top or bottom blade roast) and slice them into 1 inch thick steaks and freeze the rest to use another time.
- Mushrooms: To keep this dish simple, I like to use white button mushrooms or cremini mushrooms.
- Onions: I highly recommend using onions in this stir fry because it adds a lot to the final dish. The fried onions become sweet and balances out the saltiness from the sauce as well. Any type of onion will work for this beef and mushroom stir fry.
- Garlic: This will add a delicious aromatic garlic flavor to both the beef and the mushrooms.
- Butter: This ingredient adds a rich, buttery flavor to the dish.
- Soy Sauce and Oyster Sauce: I use these base sauces to create the beef and mushroom stir fry sauce for that classic Chinese stir fry flavor. These sauces are loaded with umami, and oyster sauce also provides a hint of sweetness as well.
- Cornstarch: When you stir fry the mushrooms, they will release water into the stir fry. To create a silky and thicker sauce, I add cornstarch to it to prevent a soggy stir fry. To keep things simple, I mix it directly with the sauce.
- Green Onions: These are used as a garnish and add a fresh, slightly spicy flavor to the dish.
How to Make Chinese Beef Mushroom
Making this incredible Chinese beef mushroom stir fry at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparation
Clean the Mushrooms: Start by wiping the mushrooms clean with a paper towel. We don't want to use any water during this step, because it will cause the mushrooms to become soggy while stir frying.
Cut the Mushrooms: Next, cut the mushrooms in half. If they're large, cut them into quarters. The goal is to have small, bite-sized pieces.
Prepare the Onions and Garlic: Next, prepare the garlic by slicing it into thin pieces. Reserve 1 tablespoon for the marinade, and set the rest aside, then peel the onion and thinly slice it. Set it aside for later.
Cut the Green Onions: Cut the root end of the green onions and discard it, then cut the green onions into 2-inch length pieces. Cut the white parts again length-wise so that it's not so thick. set it a side for the end.
Prepare the Sauce Mixture: Mix together the sauce ingredients and set the mixture aside.
Marinate the Steak
Remove and Cut the Steak: If there is a large bone in your ribeye steak, remove it. (I like to save them in a ziploc in the freezer until I have enough, then I use them to make beef broth.) Then cut the steak into 1 inch cubes.
Marinate the Steak: Add the steak into a bowl, with the marinade (soy sauce and water) and 1 tablespoon of reserved sliced garlic and mix well, then mix in some oil to coat the beef. Let it marinade for about 30 minutes at room temperature. (The longer the more flavorful it will be.)
Cook the Beef and Mushroom Stir Fry
Heat the Skillet and Add Oil: Begin by adding oil to a hot skillet over medium-high heat.
Cook the Beef: Add the beef cubes in a single layer and cook them until they are 50% done (about 30 seconds per side). Don't touch the beef to let it crust. You may need to do this in batches. Once cooked, plate the beef. (It's okay if they are still pink, this will keep it tender and you'll cook them again later.)
Add Butter, Onions and Mushrooms: Next, add butter and 2 tablespoons of oil to the skillet. Once melted, add in the mushrooms and sliced onions. Stir fry them for 2-3 minutes.
Add the Garlic: Add in the garlic and keep stir frying until they are golden.
Add Sauce and Beef Back In: Add the cooked beef back into the skillet. Pour in the sauce mixture. Coat everything in the sauce and stir fry for about 2 minutes.
Add Green Onions: Add the green onions and stir fry for 1 minute.
Enjoy: Your Chinese beef and mushroom stir fry is ready to be served! This dish is best enjoyed with steamed rice.
Joyce’s Tips For Making the Best Chinese Beef With Mushrooms
- Best Beef Cuts to Use: For this beef stir-fry, I highly recommend using rib eye steaks or chuck steaks, because they are incredibly flavorful and tender. When shopping for rib eye steak or chuck, always try to find a good fat marbling within the meat. This will give you the best flavor and tenderness. (If you can't find chuck steaks, you can buy a chuck roast (also called top or bottom blade roast) and slice them into 1 inch thick steaks and freeze the rest to use another time.)
- Cube the Beef Instead of Slicing: I like cutting the steak into cubes and making them into steak bites gives you more beef flavor than a thin slice of beef because there's more beef in each bite. This is also why I also cut the mushrooms in chunks instead of slices as well. That being said, you can opt to cut your mushrooms in slices, if that's what you prefer.
- Don't Wash the Mushrooms with Water: Whenever you deal with button mushrooms, you never want to wet it or wash it with water because it will absorbs a bit of the water and it makes the mushroom soggy. To clean them, you just need to take a paper towel, and wipe off all the dirt.
- Don't Crowd the Pan: When browning the beef, make sure not to overcrowd the pan. This will ensure that the beef sears and browns nicely, adding a rich flavor to the dish.
- Don't Overcook the Beef: It's okay if you see a bit of pink after you brown the beef because you will cook it again with the sauce at the end, which will further cook the beef. If you overcook the beef, it may be tough and chewy.
- Add More Oil Before Adding the Butter: It's important to add oil to the pan before you add in the butter. The oil will keep the smoking point low, which will help the butter melt without burning and smoking.
Serving Suggestions
- This Chinese beef and mushroom stir fry is a perfect main dish for a simple weeknight dinner. Serve it over a bed of steamed jasmine rice to soak up the flavorful sauce. It’s also great with stir fried rice like egg fried rice or garlic fried rice.
- For a more traditional Chinese dining feel, pair this beef and mushroom stir fry with a side of stir-fried vegetables like bok choy, gai lan, stir-fried cabbage or honey soy brussels sprouts. The combination of the tender beef and crisp, fresh veggies is a true treat.
- If you're a fan of noodles, serve this beef stir-fry over a bowl of hot, cooked egg noodles or udon noodles. The noodles will absorb the sauce, giving you a hearty and satisfying meal.
- You can also serve this dish with a side of a refreshing Korean cucumber salad. The cool and crunchy salad perfectly complements the warm and tender beef and mushrooms.
Recipe Variation Ideas
- Spicier: If you're a fan of spicy food, this variation is for you. Simply add an extra teaspoon of sriracha to the sauce mixture for an extra twist.
- Other Types of Mushrooms: While the original recipe calls for button mushrooms, feel free to experiment with other types of mushrooms. Oyster mushrooms, shiitake, or cremini mushrooms can add a different depth of flavor to the dish, making it a hit for mushroom lovers.
- More Veggies: If you want to add more vegetables to your meal, this variation is perfect. You can add bell peppers, carrots, or broccoli along with the mushrooms. Just make sure to cut them into bite-sized pieces and add them at the same time as the mushrooms.
Frequently Asked Questions
I recommend using rib eye steak, chuck steak (or chuck roast which is also called top or bottom blade roast) for this recipe. These cuts of beef are tender and when cooked properly, they add a rich beef flavor to the dish.
Yes, you can substitute the steak with other types of meat like chicken or pork. However, the cooking time may vary depending on the type of meat you use.
If you prefer a milder flavor, you can omit the sriracha from the sauce mixture. The dish will still be delicious with the natural flavors of the mushrooms and beef.
Absolutely! You can marinate the steak and prepare the sauce mixture in advance. This will save you time when you're ready to cook the beef stir-fry.
Storing and Reheating
- Fridge: Leftovers can be stored in the fridge. Simply place the dish in an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days.
- Reheating: You can reheat this on the stove top by stir frying it for a few minutes, or you can microwave it as well. Keep in mind that reheating it may make the mushrooms soggy and the beef tougher, so this dish is best eaten fresh.
- Freezing: Unfortunately, this dish doesn't freeze well due to the tender nature of the beef and mushrooms. Freezing may cause the texture to become mushy upon thawing.
More Chinese Stir Fry Recipes You May Like
More Beef and Takeout Recipes You May Like
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Recipe Card
Chinese Beef and Mushroom Stir Fry
Joyce's Recipe Notes
- Best Beef Cuts to Use: For this beef stir-fry, I highly recommend using rib-eye steaks or chuck steaks because they are incredibly flavorful and tender. When shopping for rib eye steak or chuck, always try to find a good fat marbling within the meat. This will give you the best flavor and tenderness. (If you can't find chuck steaks, you can buy a chuck roast (also called top or bottom blade roast) and slice them into 1-inch thick steaks and freeze the rest to use another time.)
- Cube the Beef Instead of Slicing: I like cutting the steak into cubes and making them into steak bites gives you more beef flavor than a thin slice of beef because there's more beef in each bite. This is also why I also cut the mushrooms in chunks instead of slices as well. That being said, you can opt to cut your mushrooms in slices, if that's what you prefer.
- Don't Wash the Mushrooms with Water: Whenever you deal with button mushrooms, you never want to wet it or wash it with water because it will absorbs a bit of the water and it makes the mushroom soggy. To clean them, you just need to take a paper towel, and wipe off all the dirt.
- Don't Crowd the Pan: When browning the beef, don't overcrowd the pan. This will ensure that the beef sears and browns nicely, adding a rich flavor to the dish.
- Don't Overcook the Beef: It's okay if you see a bit of pink after you brown the beef because you will cook it again with the sauce at the end, which will further cook the beef. If you overcook the beef, it may be tough and chewy.
- Add More Oil Before Adding the Butter: It's important to add oil to the pan before you add the butter. The oil will keep the smoking point low, helping the butter melt without burning and smoking.
- Why I Don't Use Baking Soda to Tenderize Beef: Most people will use baking soda to tenderize beef, but I find that it completely removes all the beefy flavor, so you sacrifice flavor for texture. This is why I highly recommend using only rib eye, and chuck steaks (bottom or top blade roast), for this recipe. It gives you incredible beefy flavor in every bite and has an excellent tender texture without any special preparation.
Ingredients
- 1 340g rib eye steak (or chuck steaks)
- 227 g mushrooms (white button or brown creminis, approx 1½ cups)
- 1 small onion (thinly sliced, approx. ¼ cup)
- 3 cloves garlic (thinly sliced, 1 tablespoon reserved for marinade)
- 2 tablespoons butter (unsalted)
- 2-3 tablespoons oil
- 2 stalks green onions
Beef Marinade
- 1 tablespoon thinly sliced garlic cloves (reserved from preparation step)
- 1 tablespoon light soy sauce
- 1 tablespoon cold water
- 1 tablespoon oil (mixed in right before searing the beef)
Stir Fry Sauce
- 1½ teaspoons light soy sauce
- ½ teaspoon dark soy (optional, for color, can sub with reg. soy sauce)
- 1½ teaspoons cornstarch
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- ½ cup cold water
- 1 tablespoon sriracha (Optional, to make it spicy)
Instructions
Preparation
- Start by wiping 227 g mushrooms (approx. 1½ cups) clean with a paper towel in a gentle brushing motion. We don't want to use any water during this step, because it will cause the mushrooms to become soggy while stir-frying.
- If the stem bottoms are very dirty, you can also slice the ends off and discard them.
- Next, cut the mushrooms in half. If they're very large, cut them into quarters. The goal is to have small, bite-sized pieces.
- Slice 3 cloves garlic into very thin pieces. Reserve 1 tablespoon thinly sliced garlic cloves for the marinade.
- Peel and finely slice 1 small onion, and set it aside for later.
- Then, cut the root end of 2 stalks green onions and discard it. Then cut the green onions into 2-inch length pieces. Cut the white parts again length-wise so that it's not so thick. set it a side for the end.
Prepare the Stir Fry Sauce
- In a small bowl, combine 1½ teaspoons light soy sauce, ½ teaspoon dark soy (optional, for color, can sub with regular soy sauce), with 1½ teaspoons cornstarch and mix well until the cornstarch has dissolved.
- Then, add 2 tablespoons oyster sauce, 1 teaspoon sugar, and ½ cup cold water and mix everything very well. If you want your sauce to be spicy, add 1 tablespoon sriracha to it, else omit it.
Marinate the Beef
- If your ribeye steak has a large bone, cut it out and remove it. (I like to save the bones in a Ziploc in the freezer until I have enough, and then I use them to make beef broth.) Then, cut the steak into 1-inch cubes.
- Add the steak cubes into a bowl, with the reserved 1 tablespoon thinly sliced garlic cloves, 1 tablespoon light soy sauce, and 1 tablespoon cold water and mix it well for about 30 seconds. The beef should absorb most of the liquid.
- Then add 1 tablespoon oil and mix everything together. Let it marinate for about 30 minutes at room temperature. (The longer you marinate it, the more flavorful it will be.)
Making the Beef and Mushroom Stir Fry
- Begin by adding oil to a hot skillet over medium-high heat.
- Add the beef cubes in a single layer and cook them until they are 50% done (about 30 seconds per side). Don't touch the beef to let it crust. You may need to do this in batches.
- Once cooked, plate the beef. (It's okay if they are still pink, this will keep it tender and you'll cook them again later.)
- Adjust the stovetop to medium heat.
- Next, add 1-2 tablespoons of oil, and 2 tablespoons butter to the skillet. Once the butter melts, add in the mushrooms and sliced onions and stir-fry them for 2-3 minutes.
- Add in the garlic slices and keep stir frying until they are golden and fragrant.
- Add the cooked beef back into the skillet. Pour in the sauce mixture. Coat everything in the sauce and stir fry for about 2 minutes.
- Add the green onions and stir fry for 1 minute.
- Your Chinese beef and mushroom stir fry is ready to be served! This dish is best enjoyed with steamed rice.
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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Susanna says
Super delicious & tasty *****
Joyce Lee says
Hi Susanna!
Yay! So happy you enjoyed this! 🙂
Ell says
Excellent recipe, super tasty and easy to prepare.
Joyce Lee says
Hi Ell!
I'm so happy you liked it! 🙂
Roma says
Came across this recipe for last minute dinner. This is really good! My picky eater husband loved it and it was quick to make.
Joyce Lee says
Hi Roma!
I'm so happy everyone liked it! This really made my day! 🙂
Anonymous says
Joyce Lee says
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