Chinese · Lunch
Chinese Beef and Mushroom Stir-Fry
Velveted beef stir-fried with shiitake and oyster mushrooms in a rich oyster sauce and soy glaze, a Chinese restaurant staple with deep umami character.
$$
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
440Calories
34gProtein
20gFat
26gCarbs
4gSugar
4gFiber
780mgSodium
75mgChol
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Instructions
1
Prep
Toss beef with 2 tsp cornstarch, 0.5 tsp baking soda, and 2 tsp Shaoxing wine; marinate 10 minutes. Remove shiitake stems, slice thickly; tear oyster mushrooms. Mince garlic and grate ginger. Mix 1/4 cup oyster sauce, 2 tbsp light soy, 1 tsp dark soy, 1 tsp sesame oil, and 0.5 tsp sugar. Combine 1 tsp cornstarch with 2 tbsp water.
2
Sear
Heat 2 tbsp oil in a wok over high heat until smoking. Working in two batches if needed to avoid crowding, lay beef in a single layer and sear 1–2 minutes without stirring until browned. Toss, cook 30 seconds more. Transfer to a plate.
3
Saute 1
Add remaining 2 tbsp oil to wok over high heat. Lay mushrooms in a single layer, cook 2–3 minutes until golden without stirring. Toss and cook 1–2 minutes more until moisture evaporates.
4
Saute 2
Add garlic and ginger, toss 30 seconds until fragrant. Pour in sauce, stir 20 seconds. Add cornstarch slurry, stir 20 seconds until glossy.
5
Finish
Return beef to wok, toss to coat in sauce for 20 seconds until everything is combined and glistening.
6
Plate
Scatter scallions over the stir-fry and serve immediately over steamed jasmine rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) beef sirloin or flank
- 160g (5.6 oz) fresh shiitake mushrooms
- 160g (5.6 oz) oyster mushrooms
- 8 garlic cloves
- 2 tsp fresh ginger
- 4 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 0.5 tsp sugar
- 2 tsp cornstarch
- 0.5 tsp baking soda
- 2 tsp Shaoxing rice wine
- 2 tbsp water
- 4 tbsp neutral oil
- 2 scallions
- 400g (14 oz) jasmine rice