Beef and Shiitake Mushroom Stir Fry
A 20-minute Chinese takeout favorite rebuilt at home with fresh shiitake instead of dried — meatier, more vibrant, and far better than anything you’ll get delivered. Thinly sliced flank steak, ginger, garlic and a glossy oyster sauce glaze come together in one wok in the time it takes to cook a pot of rice.
Ingredients
Beef Marinade
- 1 lb flank steak or sirloin thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp cornstarch
- 1 tsp toasted sesame oil
- 1/2 tsp baking soda optional for extra tenderness
Stir Fry Sauce
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp dark soy sauce optional for color
- 1 tsp sugar
- 1 tsp cornstarch
- 1/2 cup beef or chicken stock
For the Stir Fry
- 3 tbsp neutral oil such as peanut or avocado, divided
- 12 oz fresh shiitake mushrooms from KC Mushroom Co., stems trimmed, caps sliced
- 3 cloves garlic minced
- 1 inch piece fresh ginger finely minced
- 4 scallions white and green parts separated, cut into 1-inch pieces
Instructions
- Place the sliced beef in a bowl and add the soy sauce, Shaoxing wine, cornstarch, sesame oil, and baking soda if using. Toss to coat thoroughly and let marinate at room temperature for 15 minutes while you prep everything else. The baking soda is a classic Chinese restaurant trick that velvets the meat — the texture difference is real.
- In a small bowl, whisk together all the stir fry sauce ingredients: oyster sauce, soy sauces, wine, sugar, cornstarch, and stock. Set aside near the stove.
- Heat a wok or large skillet over the highest heat your stove will produce. Add 2 tablespoons of oil and swirl. When you see the first wisp of smoke, add the beef in a single layer. Let it sear undisturbed for 60 seconds, then stir fry just until barely cooked through — about 90 seconds total. Transfer to a clean plate. Do not overcook; it’ll finish in the sauce.
- Return the wok to high heat and add the remaining tablespoon of oil. Add the shiitake in a single layer and let them sear without moving for 2 minutes. Toss and stir fry another 2 minutes until they’re golden and have released their water.
- Add the garlic, ginger and white parts of the scallions. Stir constantly for 30 seconds until fragrant.
- Give the sauce a quick whisk to redistribute the cornstarch, then pour it into the wok. It will bubble immediately and thicken in about 30 seconds.
- Return the beef and any accumulated juices to the wok. Add the green parts of the scallions. Toss everything together for 30 to 60 seconds until the beef is heated through and every piece is coated in the glossy sauce.
- Tip onto a warm platter and serve immediately over steamed jasmine rice.
Notes
From the farm: Fresh shiitake hold their bite far better than dried in a stir fry. The trick is to give them a hard sear before adding the sauce — moisture is the enemy of a good stir fry.
Tip: Slice the beef while it’s still partially frozen (about 30 minutes in the freezer) for paper-thin slices. This is the closest you’ll get to restaurant-style cuts at home.
Variation: Swap the beef for sliced chicken thigh, firm tofu, or shrimp. Add a handful of snap peas or broccoli florets with the mushrooms for extra vegetables.