Ingredients
For the Stir-Fry
- 0.5 lbs flank steak, thinly sliced against the grain
- 8 oz cremini (brown) mushrooms, sliced
- 1 scallion (green onion), cut into 1-inch pieces
- 2 tablespoons neutral oil, divided
- Steamed rice, for serving
For the Sauce
- 1 cup water
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon black pepper
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon oyster sauce
- 1/2 teaspoon chicken bouillon powder
- 1/2 teaspoon MSG (optional)
- 1 teaspoon cornstarch
First, Make the Sauce and Prep the Beef
The key to a fast stir-fry is having everything ready to go. In a small bowl, whisk together all the sauce ingredients, from the water to the cornstarch. Keep whisking until the cornstarch is fully dissolved so you don’t get lumps later.
Pat the sliced beef completely dry with paper towels. This step is critical for getting a good sear instead of just steaming the meat in the wok.
Next, Cook the Stir-Fry
Heat a large wok or skillet over high heat until it is just starting to smoke. Add 1 tablespoon of neutral oil.
Carefully place the beef in the wok in a single layer, being careful not to overcrowd it. Let it sear without moving for ~1-2 minutes per side, until a deep brown crust forms. Remove the beef from the wok and set it aside.
Reduce the heat to medium-high and add the remaining tablespoon of oil. Add the sliced mushrooms and stir-fry for ~3-4 minutes, until they have released their water and started to brown.
Give the sauce a final whisk and pour it into the wok with the mushrooms. Add the scallions. Bring the sauce to a simmer, and it will start to bubble and thicken almost immediately from the cornstarch.
Return the cooked beef to the wok. Toss everything together for one final minute to heat the beef through and coat everything in the glossy sauce. Serve immediately over fresh steamed rice.
Beef and Mushroom Stir-fry
Ingredients
For the Stir-Fry
- 0.5 lbs flank steak thinly sliced against the grain
- 8 oz cremini mushrooms brown, sliced
- 1 scallion green onion, cut into 1-inch pieces
- 2 tablespoons neutral oil divided
- Steamed rice for serving
For the Sauce
- 1 cup water
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon minced garlic about 3 cloves
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon black pepper
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon oyster sauce
- 1/2 teaspoon chicken bouillon powder
- 1/2 teaspoon MSG optional
- 1 teaspoon cornstarch
Instructions
- Pat beef dry with paper towels.
- Whisk together water, both soy sauces, Shaoxing wine, garlic, sesame oil, pepper, sugar, oyster sauce, bouillon powder, MSG if using, and cornstarch.
- Heat wok over high heat until smoking. Add 1 tablespoon oil.
- Sear beef in single layer 1-2 minutes per side until browned. Remove from wok.
- Reduce to medium-high heat, add remaining oil and mushrooms. Stir-fry 3-4 minutes until browned.
- Pour sauce into wok, add scallions. Simmer until bubbling and thickened.
- Return beef to wok, toss 1 minute until heated through and coated in sauce.
- Serve over steamed rice.
