Chinese Beef and Mushroom Stir Fry

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!

📝 Ingredients

• 1 340g rib eye steak ((or chuck steaks))
• 227 g mushrooms ((white button or brown creminis, approx 1 1/2 cups))
• 1 small onion ((thinly sliced, approx. 1/4 cup))
• 3 cloves garlic ((thinly sliced, 1 tablespoon reserved for marinade))
• 2 tablespoons butter ((unsalted))
• 2-3 tablespoons oil
• 2 stalks green onions
• 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))
• 1 1/2 teaspoons light soy sauce
• 1/2 teaspoon dark soy ((optional, for color, can sub with reg. soy sauce))
• 1 1/2 teaspoons cornstarch
• 2 tablespoons oyster sauce
• 1 teaspoon sugar
• 1/2 cup cold water
• 1 tablespoon sriracha ((Optional, to make it spicy))

👨‍🍳 Instructions

1. 1--- Preparation ---
2. 2Start 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.
3. 3If the stem bottoms are very dirty, you can also slice the ends off and discard them.
4. 4Next, cut the mushrooms in half. If they're very large, cut them into quarters. The goal is to have small, bite-sized pieces.
5. 5Slice 3 cloves garlic into very thin pieces. Reserve 1 tablespoon thinly sliced garlic cloves for the marinade.
6. 6Peel and finely slice 1 small onion, and set it aside for later.
7. 7Then, 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.
8. 8--- Prepare the Stir Fry Sauce ---
9. 9In 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.
10. 10Then, 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.
11. 11--- Marinate the Beef ---
12. 12If 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.
13. 13Add 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.
14. 14Then 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.)
15. 15--- Making the Beef and Mushroom Stir Fry ---
16. 16Begin by adding oil to a hot skillet over medium-high heat.
17. 17Add 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.
18. 18Once cooked, plate the beef. (It's okay if they are still pink, this will keep it tender and you'll cook them again later.)
19. 19Adjust the stovetop to medium heat.
20. 20Next, 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.
21. 21Add in the garlic slices and keep stir frying until they are golden and fragrant.
22. 22Add the cooked beef back into the skillet. Pour in the sauce mixture. Coat everything in the sauce and stir fry for about 2 minutes.
23. 23Add the green onions and stir fry for 1 minute.
24. 24Your Chinese beef and mushroom stir fry is ready to be served! This dish is best enjoyed with steamed rice.