Tender, savory beef is tossed with juicy mushrooms in a rich, glossy sauce. This easy beef mushroom stir-fry is ready in just 30 minutes. Every bite is packed with restaurant-style flavor and tender beef.
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Beef mushroom stir-fry is a Chinese restaurant-style dish made with tender sliced flank steak, mushrooms, and onions in a savory brown sauce.
I love making this takeout favorite at home because it easily saves me $20 over ordering it from a restaurant, and the leftovers are great for meal prep throughout the week.
I found that slicing the beef thinly against the grain and using a quick velveting marinade gives it that ultra-tender restaurant-style texture. Slicing against the grain shortens the muscle fibers, while the baking soda tenderizes the meat and the cornstarch helps it stay juicy during cooking.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Flank Steak: Its loose grain works well with the marinade and stays tender when cooked quickly. Sirloin tip, tri-tip, or hanger steak also work.
- Cremini Mushrooms: These hold their texture well when cooked. White button mushrooms also work.
- Green Onions
- Onion: Thinly slice so it cooks quickly with the mushrooms.
- Vegetable Oil: Use a neutral, high-smoke-point oil for cooking. Canola or refined avocado oil also work.
Beef Marinade
- Cold Water: Helps the beef absorb moisture during marinating so it stays juicy when cooked.
- Cornstarch: Coats the beef to help retain moisture and create a tender texture. Potato starch also works.
- Regular Soy Sauce: Light soy sauce also works. For a less salty option, use low-sodium soy sauce.
- Baking Soda: Do not skip this, as it tenderizes the beef.
- Vegetable Oil: Helps coat the beef and keep the slices separated during cooking. Any neutral, high-smoke-point oil also works.
Stir-Fry Sauce
- Chicken Stock: Use low-sodium chicken stock to control the saltiness. Low-sodium beef stock also works.
- Garlic Cloves: Freshly minced garlic is best, but jarred minced garlic also works.
- Oyster Sauce: Vegetarian stir-fry sauce also works.
- Dark Soy Sauce: I prefer Pearl River Bridge Superior Dark Soy Sauce for its thick consistency and deep color. Dark mushroom soy sauce also works.
- Shaoxing Wine: Dry sherry is the best substitute. Dry white wine also works.
- Cornstarch: Thickens the sauce. Potato starch also works.
- White Granulated Sugar
- Toasted Sesame Oil: Use toasted sesame oil, which has a stronger flavor than untoasted sesame oil.
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Prep everything first because the stir-frying process moves quickly once you start cooking.
- Use a large pan to prevent overcrowding so the beef browns instead of steams.
- Preheat the pan and oil before adding the beef so it starts browning right away.
- Let the beef sear without constantly stirring so the edges have time to brown.
Instructions
Below are step-by-step instructions on how to make beef mushroom stir-fry:
- Cut the beef: Slice the beef against the grain at a 45-degree angle into ¼-inch-thick strips. Transfer to a large bowl. Tip: For easier slicing, freeze the beef uncovered for 45 minutes to slightly firm it up.
- Marinate the beef: Toss the sliced beef with the marinade ingredients until evenly coated. Let sit for 15-20 minutes.
- Prepare the sauce: In a small bowl, whisk the stir-fry sauce ingredients until well combined and the sugar has fully dissolved. Set aside.
- Sear the beef: Heat the vegetable oil in a large pan over medium heat. Once hot, add the beef in a single layer and cook for 4-5 minutes in total, flipping over halfway, until lightly browned on the edges and just cooked through. Remove and set aside.
- Cook the vegetables: Add the onions and mushrooms to the pan in an even layer and cook until slightly softened, about 2-3 minutes.
- Finish the dish: Re-whisk the sauce, then pour it into the pan and simmer for about 30 seconds until slightly thickened. Return the beef to the pan with the green onions. Toss for about 30 seconds until evenly coated and warmed through. Remove from heat and serve immediately.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled leftovers in a freezer-safe container for up to 3 months. The mushrooms will have a softer texture after freezing and thawing. Thaw overnight in the refrigerator before reheating.
- Reheating: Microwave for 3-4 minutes until hot or reheat in a pan over medium heat until hot throughout.
Variations
- Spicy: Mix 1 teaspoon chili oil or red pepper flakes into the sauce for some heat.
- Gluten-Free: Use gluten-free soy sauce, oyster sauce, chicken stock, and dry sherry instead of Shaoxing wine.
Pairing Suggestions
Serve mushroom beef stir-fry with:
- Egg Fried Rice: A hearty rice side that pairs well with the savory stir-fry sauce.
- Hot and Sour Soup: A tangy, spicy soup that balances the rich beef and mushrooms.
- Chinese Garlic Yu Choy: A simple vegetable side that adds freshness and crunch to the meal.
FAQ
How do I keep the mushrooms from getting soggy?
Use a large pan and cook the mushrooms in an even layer to prevent overcrowding. Cook just until slightly softened before adding the sauce.
Do I need to rinse the beef after velveting?
No. This recipe uses a very small amount of baking soda, so you won't be able to taste it and there's no need to rinse the beef after marinating. Cook it directly from the marinade as instructed.
More Like This
Check out my other beef recipes:
📖 Recipe
Easy Beef Mushroom Stir-Fry (30 Minutes)
Tender, savory beef is tossed with juicy, golden mushrooms in a rich, glossy sauce. This easy beef mushroom stir-fry is ready in just 30 minutes. Every bite is packed with restaurant-style flavor and tender beef.
Ingredients
- 1 lb flank steak
- 8 oz cremini mushrooms cut into quarters
- 2 green onions cut into 2-inch-long pieces
- ½ large onion julienned
- 1 tablespoon vegetable oil or any neutral oil
Beef Marinade
- 3 tablespoon water cold
- 1 tablespoon cornstarch
- 1 teaspoon regular soy sauce or light soy sauce
- ½ teaspoon baking soda
- 1 tablespoon vegetable oil or any neutral oil
Stir-Fry Sauce
- ¼ cup chicken stock low-sodium
- 3 garlic cloves minced
- 1.5 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- ½ tablespoon cornstarch
- 2 teaspoon white granulated sugar
- 2 teaspoon sesame oil toasted kind
Instructions
- Slice the beef against the grain at a 45-degree angle into ¼-inch-thick strips. Transfer to a large bowl.
- Toss the sliced beef with the marinade ingredients until evenly coated. Let sit for 15-20 minutes.
- In a small bowl, whisk the stir-fry sauce ingredients until well combined and the sugar has fully dissolved. Set aside.
- Heat the vegetable oil in a large pan over medium heat. Once hot, add the beef in a single layer and cook for 4-5 minutes in total, flipping over halfway, until lightly browned on the edges and just cooked through. Remove and set aside.
- Add the onions and mushrooms to the pan in an even layer and cook until slightly softened, about 2-3 minutes.
- Re-whisk the sauce, then pour it into the pan and simmer for about 30 seconds until slightly thickened. Return the beef to the pan with the green onions. Toss for about 30 seconds until evenly coated and warmed through. Remove from heat and serve immediately.
For easier slicing, freeze the beef uncovered for 45 minutes to slightly firm it up.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 235kcal | Carbohydrates: 12g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 68mg | Sodium: 745mg | Potassium: 727mg | Fiber: 1g | Sugar: 4g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg
Thomas Robison
Very delicious dish, I absolutely love it
Christie Lai
Thank you so much for making my recipe and so happy you enjoyed it, Thomas!
KM
Made this for dinner tonight! It was absolutely delicious. I would make 2 small tweaks for personal preference. I would only put a small sprinkle of baking soda because it was a little gritty as you warned when I cooked the beef after marinating. And only put 1 tablespoon of sugar because the sauce was a little sweet. I will be adding this to my go to meals! Thanks so much!
Christie Lai
Happy to read this! Glad it was delicious and thanks for sharing your overall positive experience here. I also appreciate you for making my recipe 🙂
Colleen McPherson
This was amazing! I substituted the mushrooms for broccoli. I marinated the meat for 15 mins and it was delicious and super tender. I made this for our Mother’s Day brunch and everyone raved about it. I’ve made it a few times already and it’s perfect every time. Thank you!
Christie Lai
I am so happy to read this and glad the broccoli substitute worked out well! Thank you for making my recipe for Mother's Day and for your continued support 🙂
David Mcallister
Don't you rinse the baking soda off the meat before cooking?
Christie Lai
No need for that since we're using such a small amount that you can't taste it. Also if you wash it off with the other marinade ingredients, the meat won't velvet properly.
Bassie
Will be making it tonight! Would it be even better to marinade longer? Like 1 or 2 hours or so? Or should it be 15 minutes because of the baking soda?
Christie Lai
Hi Bassie, I hope you enjoy my recipe. I don't recommend marinating more than 15-20 minutes as the baking soda can cause the beef to become mushy and taste metallic. Hope this helps.