Tonight on the dinner menu is Chinese beef and mushroom stir fry. I”m Tess and I will show you how to make a nice rich beefy stir-fry from start to finish. Stay tuned! Beef and mushrooms go so well together and this Chinese stir-fry combines both these wonderful rich flavors and textures.
Here I have some mini dry shiitake mushrooms I’m covering with warm water and letting them soak for a good 30 to 45 minutes. Like the large dried shitake mushrooms I cut off the stems after soaking as they tend to be tough.
For the beef I have a pound of thinly sliced top sirloin or London broil cut. Whenever you’re cutting just make sure you cut across the grain. I’m adding in an eighth of a teaspoon of white pepper, two teaspoons of light soy sauce, 1 teaspoon of Chinese cooking wine, and 1 tablespoon of cornstarch.
Giving that a good mix, setting to the side and letting that marinate for 30 minutes. And now the sauce. I have a quarter cup of water and I’m adding in two tablespoons of oyster sauce, 2 teaspoons of dark mushroom soy sauce, 1 tablespoon of Chinese cooking wine, 1 tablespoon of sugar and both the cooking wine and sugar will help balance out all that saltiness from the oyster sauce and soy sauce, and finally 2 teaspoons of corn starch for a thickener.
Giving that a good mixing and setting to the side. Now that I have everything prepped we are ready to cook and this will be ready in 10 minutes. In my wok on high heat I’m adding in enough oil to coat the sides and bottom.
You can also use any skillet just make sure your pan is nice and hot before adding the oi.l I’m adding in the marinated beef and spreading out. I’m letting this cook for a good 15 to 20 seconds before stirring so gets a nice crust.
Cooking and stirring the beef for 2 to 3 minutes and then I’m removing from the pan. It doesn’t take long and be careful not to overcook or the beef will be tough. On medium-high heat I’m adding a little more oil and the minced garlic.
cooking and stirring for 20 to 30 seconds and then I’m adding in some diced onions. Cooking and stirring for 1 minute and then I’m adding in the mini shiitake mushrooms. Cooking and stirring for another minute and then I’m adding in 16 ounces of sliced bella mushrooms or you can use button mushrooms.
Cooking and stirring for 2 to 3 minutes or until the mushrooms release their moisture and become tender. I’m adding my beef back into the wok and giving it a toss to combine. And now I’m pouring in my sauce.
Make sure you stir the sauce before pouring as the cornstarch tends to stick to the bottom. Cooking and stirring for a minute until everything is coated and the sauce thickens. Right before the stir-fry is done I’m tossing in a handful green garden onions, stirring to combine and it’s ready to eat! Look at all that rich beefy mushroom goodness! It smells amazing! The shiitake mushrooms really shine in this stir-fry.
The beef is nice and tender and the sauce brings it all together and is so rich and good. This Chinese beef and mushroom stirfry is one of those dinners that you keep eating until it’s all gone! Enjoy! If you liked this video recipe please hit the like and subscribe button.
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And until next time… Much Love!