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sliced mushrooms and beef in a white bowl with a brown sauce
SERVINGS 4 | PREP TIME 10 mins | COOK TIME 5 mins | MARINADE TIME 15 mins | TOTAL TIME 30 mins

In this Takeout Style Chinese Beef and Mushrooms Stir Fry, the beef is cooked together with plenty of mushrooms, green onions and 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 stir fry

  • 1 lb flank steak/skirt steak
  • 1 ½ tablespoon bicarb of soda – see note 1
  • 2½ cups sliced mushrooms
  • 2 clove garlic – thinly sliced
  • 2 green onions – see note 2
  • 1 teaspoon coconut oil

For the sauce

  • ¾ cup cold beef stock/broth – see note 3
  • 2 ½ tablespoon cornstarch
  • 2 tablespoon Chinese cooking rice vinegar – see note 4
  • 3 tablespoon soy sauce
  • 2 teaspoon oyster sauce
  • ¼ teaspoon pepper – white is traditional
  • 1 teaspoon sugar (optional)

INSTRUCTIONS 

Start with tenderizing the beef

  1. Cut 1lb of flank steak into thin strips across the grain.
  2. Place in a bowl and sprinkle with 1 ½ tablespoon of baking soda, stir gently to coat all of the beef. Then cover and let the beef marinate for 15 minutes.
  3. Wash off the baking soda and rinse the beef several times. (See note 5)
  4. Pat the beef dry with kitchen paper and set to one side.

Next, make the sauce.

  • Add all the sauce ingredients into a large measuring cup/jug and stir well. Ensure the beef broth is cold to stop the cornstarch from clumping.

For the stir fry

  1. Pour the oil into a heavy-based frying pan and place over high heat.
  2. While the oil is heating up, remove the roots from the green onions and chop them into 2-inch (5cm) length chunks.
  3. Add the green onions to the oil (be careful it can spit) and stir fry them for 1 minute to flavor the oil.
  4. Add the beef to the pan and cook for 1 minute, stirring constantly.
  5. Add in the chopped mushrooms and stir fry for a further 2 minutes.
  6. Add the sliced garlic and continuously stir for a minute.
  7. Give the prepared sauce a good stir and then pour it into the pan. The sauce will thicken quickly, so stir it to coat your stir fry and cook for 1 minute to heat through. (see note 6).
  8. Serve immediately.

NOTES

  1. Baking soda is also known as bicarb of soda, bicarbonate of soda, and sodium bicarbonate. Don’t get it muddled with baking powder that won’t tenderize your meat.
  2. Green onions are also known as scallions in the US. And are known as Spring Onions in the UK and Australia.
  3. Make sure the broth is cold, this will ensure that the cornstarch/cornflour dissolves fully and doesn’t clump together.
  4. You can buy Chinese cooking rice vinegar in the Asian section of the grocery store, but if you can’t find it, then you can use dry sherry.
  5. Make sure you wash the beef really well to remove any traces of baking soda. It is incredible at tenderizing meat but has a terrible taste, so you want to remove it.
  6. The sauce thickens quickly to that real thick Chinese takeout style sauce. If you aren’t a fan of the thick coating takeaway style sauces, then you can reduce the quantity of cornstarch to 1 ½ tablespoon if you just want a thinner sauce.

Tried this recipe?Let us know how it was!

NUTRITION

Calories: 298kcal | Carbohydrates: 10g | Protein: 29g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 2215mg | Potassium: 713mg | Fiber: 1g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 2mg