Beef and Mushroom in Oyster Sauce
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A delicious Beef and Mushroom Stir Fry made with simple Asian inspired ingredients. Tender rib eye steak, earthy mushrooms and stir fry veggies cooked to perfection in a homemade sauce.
There is nothing I love more than an easy, delicious, throw together recipe. This Beef Mushroom Stir Fry is loaded with tender steak and mushrooms, all topped with a simple Asian inspired sauce and ready in just 16 minutes. This is one of my favorite stir fry, the beef is like candy and literally melts in your mouth. There's no need to order takeout when you have recipes like this!
The homemade stir fry sauce is created from a classic selection of Asian-inspired ingredients, such as dark soy sauce and oyster sauce. They may seem foreign to some, but I always keep these ingredients on hand and I think you will too after tasting this stir fry!
Sure fry stir fry
The great thing about stir fry is that they are really quiteaffordable to put together and they can be super versatile! It's a great way to use up some of those veggies left in the fridge and an awesome way to test out new flavors. This recipe can be customized to your liking, whether it be the protein, veggies or sauce – you can make it your own!
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the "Jump to Recipe" button at the top of the page!
Beef
- Beef – I used a large rib eye steak, thinly sliced.
- Soy Sauce – I always use low sodium soy sauce, to control the sodium in the dish.
- Baking Soda – This is my secret ingredient here, and it's added to tenderize the beef, this beef will literally melt in your mouth. This works on beef, chicken or pork.
- Cornstarch – A little bit to coat the beef and to thicken our sauce.
Stir Fry Sauce
- Oyster Sauce – This will add an earthy, slightly sweet and a bit salty taste to our sauce.
- Soy Sauce – I used both, low sodium anddark soy sauce. I like to add dark soy sauce to darken the stir fry a bit, so it's mostly for color. If you don't find dark soy sauce, just add a bit more soy sauce.
- Sugar – A bit of granulated sugar to add a bit of sweetness to the sauce and help in caramelization.
- Rice Vinegar – A bit of rice vinegar to balance out all the flavors.
- Sesame Oil – I basically add sesame oil to all stir fry, I really love its nutty flavor.
Stir Fry
- Olive Oil – substitute with sunflower, safflower or avocado oil.
- Garlic – Fresh is best and minced.
- Onion – You'll want to slice the onion, not chop it.
- Ginger – Fresh ginger, julienned. You can really taste the ginger in this dish, so feel free to reduce the amount if you're not a fan of ginger.
- Mushrooms – Use your preference, quartered. I used regular white mushrooms, but shiitake mushrooms, or cremini mushrooms would be great too.
- Green Onions – Just a bit for some garnish.
How to make beef mushroom stir fry
- Prep Beef: Add the beef, baking soda, cornstarch and 2 tbsp of soy sauce to a bowl. Toss everything together and set aside.
- Combine Stir Fry Ingredients: Combine all the stir fry sauce ingredients together in a bowl and set aside.
- Cook: Heat the olive oil in a large skillet or wok over high heat. Add the beef and spread it out. Don't touch it for 2 minutes, allowing it to sear. Toss it around a bit, then add the garlic, onion, ginger and cook for 1 minute. Stir in the mushrooms and cook for an additional 2 minutes, just until they start to brown a bit. Pour the sauce over everything and toss until well combined.
- Garnish & Serve: Garnish with green onions and serve.
Can I substitute the protein?
Of course you can! If beef isn't your thing, switch it up. You are more than welcome to customize this with your choice of protein. Chicken, pork and tofu can all be used as substitutes – just make sure you slice them into small bite-sized pieces!
Additions
Want to boost your stir fry? Try adding these options!
- Peppers
- Bean Sprouts
- Celery
- Red Pepper Flakes
- Sesame Seeds
- Cabbage
- Snap Peas
- Carrot
- Broccoli
- Sriracha
- Water Chestnuts
What to serve with your stir fry
I'm all about easy and classic! It's almost a given to serve this beef mushroom stir fry over rice (basmati or jasmine rice are great choices) but I also love it over slurp-able noodles as well! (ramen, soba, udon, egg or rice noodles are all excellent options.
Leftovers
This will last3–4 days in thefridge when stored in an airtight container! You can reheat it either in the microwave, or covered in a pan over medium heat.
Freezing
If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover stir fry will keep for 3–4 months in thefreezer.
Did you like this stir fry recipe? Try these!
- Hoisin Beef Noodles
- Ginger Beef
- Quick and Easy Beef Stir Fry
- Easy Chicken Stir Fry
- Asian Style Udon Noodles with Pork and Mushrooms
- Tofu Drunken Noodles
- Sesame Noodles
- Mongolian Beef
- Spicy Peanut Noodles
- Chicken Ramen Stir Fry
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A delicious Beef and Mushroom Stir Fry made with simple Asian inspired ingredients. Tender rib eye steak, earthy mushrooms and stir fry veggies cooked to perfection in a homemade sauce.
Beef
- 1 large rib eye steak thinly sliced
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 2 tablespoon soy sauce
Stir Fry
- 2 tablespoon olive oil
- 3 cloves garlic minced
- 1 large onion sliced
- 2 inch ginger piece julienned
- 8 ounce mushrooms quartered
- 3 green onions sliced
-
Prep Beef: Add the beef, baking soda, cornstarch and 2 tbsp of soy sauce to a bowl. Toss everything together and set aside.
-
Combine Stir Fry Ingredients: Combine all the stir fry sauce ingredients together in a bowl and set aside.
-
Cook: Heat the olive oil in a large skillet or wok over high heat. Add the beef and spread it out. Don't touch it for 2 minutes, allowing it to sear. Toss it around a bit, then add the garlic, onion, ginger and cook for 1 minute. Stir in the mushrooms and cook for an additional 2 minutes, just until they start to brown a bit. Pour the sauce over everything and toss until well combined.
-
Garnish & Serve: Garnish with green onions and serve.
- This will last3–4 days in thefridge when stored in an airtight container! You can reheat it either in the microwave, or covered in a pan over medium heat.
- If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover stir fry will keep for 3–4 months in thefreezer.
Serving: 1 serving Calories: 258 kcal (13%) Carbohydrates: 14 g (5%) Protein: 15 g (30%) Fat: 16 g (25%) Saturated Fat: 5 g (31%) Cholesterol: 34 mg (11%) Sodium: 1337 mg (58%) Potassium: 464 mg (13%) Fiber: 2 g (8%) Sugar: 5 g (6%) Vitamin A: 90 IU (2%) Vitamin C: 6 mg (7%) Calcium: 27 mg (3%) Iron: 2 mg (11%)
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Source: https://www.jocooks.com/recipes/beef-mushroom-stir-fry/
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