Beef Stir-Fry with Mushrooms and Oyster Sauce

Name: Beef Stir-Fry with Mushrooms and Oyster Sauce
Prep time: 18 min
Cook time: 14 min
Total time: 32 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb (450 g) beef sirloin steak, partially frozen 15–20 minutes, then sliced ⅛-inch thick against the grain into bite-size strips; 1 tbsp (15 ml) low-sodium soy sauce; 1 tbsp (15 ml) Shaoxing wine; 2 tsp (6 g) cornstarch; ¼ tsp (1 g) baking soda; 1 tsp (5 ml) neutral oil (such as avocado or canola); 3 tbsp (45 ml) oyster sauce; 1 tbsp (15 ml) low-sodium soy sauce; ⅓ cup (80 ml) low-sodium beef or chicken broth; 1 tsp (4 g) granulated sugar; 1 tsp (5 ml) toasted sesame oil; 2 tsp (6 g) cornstarch; ¼ tsp (½ g) ground white pepper; 12 oz (340 g) cremini mushrooms, wiped clean, trimmed, and sliced ¼-inch thick; 3 tbsp (45 ml) neutral oil (such as avocado or canola), divided; 4 cloves (12 g) garlic, minced; 1 tbsp (8 g) fresh ginger, peeled and finely grated or minced; 4 whole (60 g) scallions, whites and greens separated, cut into 1-inch (2.5 cm) pieces; 4 cups (660 g) cooked jasmine rice, hot

From the MyKitchenBank Kitchen

Tender velveted sirloin and deeply browned cremini mushrooms are tossed in a glossy, savory oyster sauce with garlic, ginger, and scallions. It comes together in about an hour, including freezing and marinating time, and is perfect over steamed rice.

Prep: 18 min
Cook: 14 min
Wait: 25 min
Total: 57 min
Makes: 4 servings (about 5 cups stir-fry, served with rice)

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Ingredients

4 servings

For the beef
1 lb (450 g) beef sirloin steak, partially frozen 15–20 minutes, then sliced ⅛-inch thick against the grain into bite-size strips
1 tbsp (15 ml) low-sodium soy sauce
1 tbsp (15 ml) Shaoxing wine
2 tsp (6 g) cornstarch
¼ tsp (1 g) baking soda
1 tsp (5 ml) neutral oil (such as avocado or canola)
For the sauce
3 tbsp (45 ml) oyster sauce
1 tbsp (15 ml) low-sodium soy sauce
⅓ cup (80 ml) low-sodium beef or chicken broth
1 tsp (4 g) granulated sugar
1 tsp (5 ml) toasted sesame oil
2 tsp (6 g) cornstarch
¼ tsp (0.5 g) ground white pepper
For the stir-fry
12 oz (340 g) cremini mushrooms, wiped clean, trimmed, and sliced ¼-inch thick
3 tbsp (45 ml) neutral oil (such as avocado or canola), divided
4 cloves (12 g) garlic, minced
1 tbsp (8 g) fresh ginger, peeled and finely grated or minced
4 whole (60 g) scallions, whites and greens separated, cut into 1-inch (2.5 cm) pieces
To serve
4 cups (660 g) cooked jasmine rice, hot

Equipment (6)

14-inch (35 cm) flat-bottomed wok or 12-inch (30 cm) large heavy skillet
Sharp chef's knife and cutting board
Small bowl for the sauce
Medium bowl for marinating the beef
Wok spatula or wooden spoon
Instant-read thermometer

Steps

Before you start

Freeze the steak for 15–20 minutes so it is firm and easy to slice thinly against the grain.
Start the rice first, or have it ready, because the stir-fry cooks in about 15 minutes of hands-on time.
Measure and prep every ingredient before turning on the heat; stir-frying moves fast.
Use a very large skillet or wok and cook the beef and mushrooms in batches so they brown instead of steaming.

1
Slice the beef
- Freeze the sirloin for 15–20 minutes until firm but not solid.
- Trim excess fat, then slice across the grain into ⅛-inch (3 mm) thick strips about 2 inches (5 cm) long.
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Ready when: Steak feels firm when pressed but is not frozen through
Tip: Look for the lines of muscle fiber and cut perpendicular to them for tender bites.
2
Marinate the beef
- In a medium bowl, toss the beef with 1 tbsp soy sauce, the Shaoxing wine, 2 tsp cornstarch, the baking soda, and 1 tsp oil.
- Mix with your hands for 30 seconds until every slice is coated and slightly tacky.
- Let it sit at room temperature for 10 minutes.
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Ready when: Beef looks evenly coated with no dry cornstarch patches
Tip: Do not exceed ¼ tsp baking soda or the beef can turn mushy.
3
Mix the sauce
- In a small bowl, whisk the oyster sauce, 1 tbsp soy sauce, broth, sugar, sesame oil, 2 tsp cornstarch, and white pepper until the cornstarch fully dissolves.
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Ready when: Sauce is smooth with no cornstarch lumps at the bottom of the bowl
Tip: Re-whisk right before adding it to the pan because the cornstarch settles.
4
Prep aromatics and vegetables
- Mince the garlic, grate the ginger, and cut the scallions, keeping whites and greens in separate piles.
- Slice the mushrooms ¼ inch (6 mm) thick.
- Set everything next to the stove with the rice hot and ready.
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Tip: Wipe mushrooms with a damp towel rather than soaking them; water prevents browning.
5
Brown the mushrooms
- Heat a 14-inch wok or 12-inch skillet over high heat for 1–2 minutes until it just begins to smoke.
- Add 1 tbsp oil, then the mushrooms in a single layer.
- Cook undisturbed for 2 minutes, then stir and cook 2–3 minutes more.
- Transfer to a plate.
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Ready when: Mushrooms are deep golden brown at the edges and have released and cooked off their liquid
Tip: Do not salt the mushrooms; the oyster and soy sauces provide plenty of salt.
6
Sear the beef
- Return the pan to high heat and add 1 tbsp oil.
- When it shimmers, spread the beef in a single layer (work in 2 batches if your pan is smaller).
- Sear undisturbed for 45 seconds, then flip and stir-fry 30–45 seconds more.
- Transfer to the plate with the mushrooms.
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Ready when: Beef is browned on the outside and still slightly pink in the center; it will finish cooking in the sauce
Tip: Overcrowding steams the beef and turns it grey, so use batches if needed.
7
Fry the aromatics
- Reduce the heat to medium-high and add the remaining 1 tbsp oil.
- Add the garlic, ginger, and scallion whites.
- Stir constantly for 20–30 seconds.
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Ready when: Fragrant and softened, with no browning on the garlic
Tip: Burnt garlic turns bitter; pull the pan off the heat briefly if it colors too fast.
8
Add the sauce
- Re-whisk the sauce and pour it into the pan.
- Bring to a simmer over high heat, stirring, for 30–60 seconds.
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Ready when: Sauce is glossy and thick enough to coat the back of a spoon
9
Toss and finish
- Return the beef and mushrooms, with any juices from the plate, to the pan along with the scallion greens.
- Toss for 30–45 seconds to coat and heat through.
- Serve immediately over hot rice.
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Ready when: Beef is cooked through with no raw red, scallion greens are bright green, and sauce clings to everything
Tip: Do not simmer the beef in the sauce for long or it will toughen.

Good to know

Tips

Slicing against the grain and the short baking soda marinade are what make the beef tender.
Get the pan very hot before adding anything, and do not stir too early, so the beef and mushrooms brown instead of steam.
Cook in batches rather than crowding the pan; this is the most important step for good texture.
Add broccoli florets or snow peas when frying the aromatics for more vegetables, with an extra splash of broth.

Make ahead

Slice the beef up to 8 hours ahead and refrigerate it unmarinated; marinate with the baking soda no more than 1 hour before cooking. Slice the vegetables and mix the sauce up to 1 day ahead; refrigerate separately, and re-whisk the sauce before using.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: airtight container up to 3 days. Freezer: up to 2 months, though mushrooms soften. Reheat in a skillet over medium heat for 2–3 minutes with a splash of water or broth, or microwave in 30-second bursts until steaming hot (165°F/74°C).

Substitutions

beef sirloin steak → flank steak, skirt steak, or flat iron steak. Slice thinly against the grain; flank and skirt are chewier if sliced too thick.
Shaoxing wine → dry sherry. Use the same amount; avoid sweet cooking wines.
oyster sauce → vegetarian mushroom oyster sauce. Same amount; works for a shellfish-free version.
cremini mushrooms → shiitake or button mushrooms. Remove shiitake stems; cook the same way.