Chinese Beef and Mushroom is a classic stir-fry dish that perfectly balances savory flavors, tender textures, and comforting warmth. It combines thinly sliced beef with earthy mushrooms. These are tossed together in a glossy sauce made from soy, oyster, and hoisin sauce. Every bite is full of umami depth. Aromatic garlic and ginger enhance each bite. It is a true representation of simple yet satisfying Chinese home cooking.
This easy stir-fry comes together in less than 30 minutes, making it an ideal choice for busy weeknights. The beef remains tender due to a quick marinade. The mushrooms absorb all the rich flavors from the sauce. Serve it hot over a bowl of steamed rice. Alternatively, toss it with noodles for a hearty, restaurant-style meal. You can make this right in your kitchen.
This Chinese Beef and Mushroom recipe is a must-try. Whether you’re craving takeout flavors, it will satisfy. If you want to impress your family with a quick homemade dinner, it will do the trick. It’s flavorful and healthy. It is also incredibly versatile. You can easily add vegetables like bok choy, bell peppers, or snow peas for extra crunch. Once you try it, this dish will surely become a weeknight favorite!
🥘 Ingredients for Chinese Beef and Mushroom
For the beef marinade:
- 1 lb (450 g) beef sirloin or flank steak – thinly sliced against the grain
- 2 tsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
- 1 tsp Shaoxing wine (optional but adds flavor)
For the stir-fry:
- 2 tbsp vegetable oil
- 2 cups mushrooms (shiitake, cremini, or button), sliced
- 1 small onion, sliced
- 2–3 garlic cloves, minced
- 1 inch piece ginger, grated
- 2–3 green onions, cut into 2-inch pieces
For the sauce:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional for sweetness)
- 1 tsp sugar
- ½ cup beef broth or water
- 1 tsp cornstarch (mixed with 2 tsp water to make a slurry)
🔪 Instructions for Making Chinese Beef and Mushroom
- Marinate the beef:
In a bowl, combine the sliced beef with soy sauce, cornstarch, sesame oil, and Shaoxing wine. Toss to coat and let it marinate for at least 15–20 minutes. - Prepare the sauce:
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sugar, and beef broth. Set aside. - Cook the beef:
Heat 1 tablespoon of oil in a wok or large skillet over high heat. Stir-fry the beef for 2–3 minutes until browned but not fully cooked. Remove and set aside. - Sauté the aromatics and mushrooms:
Add the remaining oil to the wok. Stir-fry garlic, ginger, and onion for 1 minute until fragrant. Add the mushrooms and cook until they soften and release their juices, about 3–4 minutes. - Combine and thicken:
Return the beef to the wok and pour in the sauce. Stir well and cook for 2–3 minutes until the sauce starts to bubble. Add the cornstarch slurry and cook until the sauce thickens and coats the beef and mushrooms. - Finish and serve:
Toss in the green onions. Give everything one last stir. Serve hot with steamed jasmine rice or noodles.
🍚 Tips & Variations
- Tender beef: Slice the beef thinly against the grain and don’t overcook it.
- Add veggies: Try snow peas, bok choy, or bell peppers for extra crunch.
- Make it spicy: Add a dash of chili oil or sliced red chilies for heat.
- Gluten-free version: Use tamari or gluten-free soy sauce.
🍲 Serving Ideas
Serve your Chinese Beef and Mushroom Stir-Fry with:
- Steamed jasmine or basmati rice
- Fried rice for a heartier meal
- Stir-fried noodles for a takeout-style dish
📝 Notes & Tips Chinese Beef and Mushroom
- Slice thinly: Cutting beef against the grain into thin slices keeps it tender.
- Marinate for flavor: Even a 15 – minute marinade makes a big difference in taste and texture.
- Don’t overcrowd the pan: Stir-fry beef in batches if needed to get a nice sear instead of steaming.
- Mushroom choice matters: Shiitake adds deep umami, while button mushrooms are mild and soak up sauce beautifully.
- Make ahead: Prep beef and sauce in advance for a faster weeknight meal.
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❓ Frequently Asked Questions
Q1: What cut of beef is best for this recipe?
A: Flank steak, sirloin, or ribeye work best because they’re tender and cook quickly. Slice them thinly against the grain for best results.
Q2: Can I use other mushrooms?
A: Yes! Shiitake, cremini, oyster, or button mushrooms all work well. You can even mix different varieties for more texture and flavor.
Q3: Can I make this dish vegetarian?
A: Absolutely! Substitute beef with tofu or seitan, and use vegetable broth instead of beef broth.
Q4: How do I store and reheat leftovers?
A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth.
Q5: Is this dish freezer-friendly?
A: The cooked stir-fry can be frozen for up to 2 months. Thaw overnight in the fridge and reheat gently before serving.
Chinese Beef and Mushroom
In this Takeout Style Chinese Beef and Mushrooms Stir Fry, the beef is cooked with plenty of mushrooms. It is also cooked with green onions. It is mixed with a delicious savory brown Chinese sauce. This takeaway style Chinese recipe is healthy and quick to make, and it tastes so much better than takeout! Serve it with fried rice or noodles for a family dinner that is quick and healthy. Plus, I'll show you how to get the soft, tender beef, just like your favorite takeaway.
Ingredients
For the beef marinade:
- 1 lb (450g) beef sirloin or flank steak – thinly sliced against the grain
- 2 tsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
- 1 tsp Shaoxing wine (optional but adds flavor)
For the stir-fry
- 2 tbsp vegetable oil
- 2 cups mushrooms (shiitake, cremini, or button), sliced
- 1 small onion, sliced
- 2–3 garlic cloves, minced
- 1 inch piece ginger, grated
- 2–3 green onions, cut into 2-inch pieces
For the sauce:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional for sweetness)
- 1 tsp sugar
- ½ cup beef broth or water
- 1 tsp cornstarch (mixed with 2 tsp water to make a slurry)
Instructions
- Marinate the beef: In a bowl, combine the sliced beef with soy sauce, cornstarch, sesame oil, and Shaoxing wine. Toss to coat and let it marinate for at least 15–20 minutes.
- Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sugar, and beef broth. Set aside.
- Cook the beef: Heat 1 tablespoon of oil in a wok or large skillet over high heat. Stir-fry the beef for 2–3 minutes until browned but not fully cooked. Remove and set aside.
- Sauté the aromatics and mushrooms: Add the remaining oil to the wok. Stir-fry garlic, ginger, and onion for 1 minute until fragrant. Add the mushrooms and cook until they soften and release their juices, about 3–4 minutes.
- Combine and thicken:Return the beef to the wok and pour in the sauce. Stir well and cook for 2–3 minutes until the sauce starts to bubble. Add the cornstarch slurry and cook until the sauce thickens and coats the beef and mushrooms.
- Finish and serve:Toss in the green onions. Give everything one last stir. Serve hot with steamed jasmine rice or noodles.
Notes
- Slice thinly: Cutting beef against the grain into thin slices keeps it tender.
- Marinate for flavor: Even a 15 - minute marinade makes a big difference in taste and texture.
- Don’t overcrowd the pan: Stir-fry beef in batches if needed to get a nice sear instead of steaming.
- Mushroom choice matters: Shiitake adds deep umami, while button mushrooms are mild and soak up sauce beautifully.
- Make ahead: Prep beef and sauce in advance for a faster weeknight meal.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 502Total Fat: 27gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 121mgSodium: 1178mgCarbohydrates: 24gFiber: 5gSugar: 7gProtein: 43g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
