Beef and Mushroom Stir-fry
A proper stir-fry should have seared edges and distinct textures, not mushy vegetables swimming in sauce. The whole key is having your wok ripping hot and everything prepped before you start - once you turn on the heat, this takes under 10 minutes and you can't stop to chop anything.
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.
Notes
Ensure cornstarch is fully dissolved in sauce mixture to prevent lumps. Do not overcrowd beef when searing.