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Beef Mushroom Stir Fry

This Beef Mushroom Stir Fry is a quick, flavorful delight! Tender beef and earthy mushrooms come together for a satisfying meal.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian
Keyword: Beef, Mushroom, Quick, Stir-Fry
Servings: 4 servings

Ingredients

  • 1 larger ribeye steak (thinly sliced)
  • 1 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons rice vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons olive oil
  • 3 cloves garlic (minced)
  • 1 large onion (sliced)
  • 2 inches ginger piece (julienned)
  • 8 ounces mushrooms (quartered)
  • 3 green onions (sliced)

Instructions

  • In a bowl, combine the thinly sliced ribeye steak with baking soda. Let it sit for about 15 minutes. Rinse the beef under cold water and pat it dry with paper towels.
  • In a separate bowl, mix together the cornstarch, soy sauce, oyster sauce, low sodium soy sauce, dark soy sauce, sugar, rice vinegar, and sesame oil. Add the beef to this marinade and toss until evenly coated. Let it marinate for at least 15 minutes.
  • Heat 2 tablespoons of olive oil in a wok or large skillet over medium-high heat. Add the minced garlic, sliced onion, and julienned ginger. Sauté for about 2-3 minutes until fragrant and the onion begins to soften.
  • Add the marinated beef to the wok, spreading it out in a single layer. Allow it to sear for about 2 minutes without stirring, then stir-fry the beef for an additional 2-3 minutes until it's cooked through.
  • Add the quartered mushrooms to the pan and stir-fry for another 3-4 minutes until they become tender and start to release their moisture.
  • Finally, add the sliced green onions to the stir-fry. Toss everything together for another minute to combine the flavors.
  • Remove the stir fry from the heat and serve immediately, pairing it with steamed rice or noodles.

Equipment

  • Wok or large skillet
  • Cutting Board
  • Sharp knife
  • Spatula or Wooden Spoon
  • Measuring spoons

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • Freeze for up to 2 months; cool completely before freezing.
  • Reheat in a skillet with a splash of water or broth to prevent drying out.