Beef and Mushroom Stir-Fry Rice Plate
User Reviews
4.8
70 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
219 kcal
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Cuisine
Chinese
Beef and Mushroom Stir-Fry Rice Plate
Report
The Beef and Mushroom Stir-Fry Rice Plate features tender slices of flank steak marinated with oyster sauce and cornstarch for a silky texture, stir-fried with an assortment of mushrooms. The dish is flavored with a combination of soy sauces, beef stock, and aromatics like ginger and garlic, creating a savory sauce. The inclusion of Shaoxing wine and sesame oil enhances the complexity. The sauce thickens with a cornstarch slurry, coating the meat and vegetables, making it ideal to serve alongside steamed rice for a complete meal.
Description
This Beef and Mushroom Stir-Fry Rice Plate centers on thinly sliced flank steak marinated briefly with water, cornstarch, oil, oyster sauce, and an optional baking soda tenderizer to enhance meat softness. The stir-fry uses warmed beef stock combined with light and dark soy sauce, oyster sauce, sesame oil, and seasonings to create a rich, savory sauce base. Sliced mushrooms add an earthy element, while ginger, garlic, and scallions provide aromatic layers. Cooking in a hot wok with oil ensures rapid searing that seals in juices and flavors. The sauce is thickened with a cornstarch slurry, giving it a glossy coat that clings to the beef and mushrooms.
The stir-fry is best served immediately over steamed rice, allowing the flavorful sauce to complement the rice's neutral texture. This dish balances tender meat, umami mushrooms, and a flavorful sauce made from controlled seasoning and cooking techniques.
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Ingredients
- 12 ounces flank steak (340g, sliced ¼-inch thick)
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil (plus 3 tablespoons, divided)
- 2 teaspoons oyster sauce
- ¼ teaspoon baking soda (optional)
- 2½ cups beef stock (warmed, no added vegetable in stock or water)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons oyster sauce
- ½ teaspoon sesame oil
- ½ teaspoon salt (or to taste)
- ¼ teaspoon sugar
- 1/8 teaspoon white pepper
- 3 lices ginger
- 2 cloves garlic (sliced)
- 2 scallions (cut into 2-inch pieces at an angle, white and green portions separated)
- 10 ounces mushrooms (white button, cremini, or shiitake mushrooms, sliced)
- 1½ tablespoons Shaoxing wine
- 3 tablespoons cornstarch (mixed with 3 tablespoons water)
- 1 tablespoon butter (optional)
Instructions
- Combine 12 ounces of sliced beef, 1 tablespoon water, 1 teaspoon cornstarch, 1 teaspoon oil, 2 teaspoons oyster sauce, and ¼ teaspoon baking soda (if using). Mix all of the ingredients into the beef. Set aside for 10 minutes.
- Combine warmed beef stock or water with 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons oyster sauce, ½ teaspoon sesame oil, ½ teaspoon salt, ¼ teaspoon sugar and 1/8 teaspoon ground white pepper. Use pure beef stock only. Many are made with celery, tomato, and carrot, which will make this stir-fry taste like beef stew! If you can’t find a purer stock, use water and/or a beef bullion cube. Just remember to adjust the seasoning accordingly, as they can be salty. You can add more water and cornstarch slurry to offset this effect.
- Heat your carbon steel wok until it’s just smoking. Spread 2 tablespoons oil around the perimeter, and add the beef.
- Use your wok spatula to spread the beef out, and sear for 30 seconds. Stir-fry the beef for another 30 seconds until it’s 80% done, and transfer the beef back to the bowl.
- Without washing the wok, turn the heat back on to medium. Add 1 tablespoon of oil to the wok, and immediately add the ginger, white portion of the scallions and garlic. Stir-fry for 15 seconds, and add the mushrooms.
- Next spread 1½ tablespoons of Shaoxing wine around the perimeter of the wok to deglaze, and stir-fry everything for 20 seconds.
- Add the stock and sauces to the wok, and bring to a simmer, stirring occasionally to deglaze the wok and heat the sauce. Once the mixture starts to simmer, add the beef and any juices from the bowl along with the rest of the scallions. Stir-fry everything to combine.
- Immediately stir up your cornstarch slurry (the water and cornstarch has likely separated by now). Slowly drizzle about two thirds of the slurry into the sauce while stirring.
- Within 10 seconds, you should see the sauce thicken. Add more cornstarch slurry if you like your sauce thicker, or add more stock or water if the sauce is too thick. (Remember your sauce will thicken slightly as it cools.) Either way, move quickly during this step so you don’t overcook your beef. Turn the heat off as soon as the sauce is to your desired consistency.
- At this point, if you like a little extra richness and the combination of soy sauce and butter, stir in a tablespoon of butter just before plating the dish!
- To serve, spoon cooked white rice onto a plate and immediately serve your beef and mushroom stir-fry poured over the top.
Nutrition Information
Show Details
Calories
219kcal
(11%)
Carbohydrates
14g
(5%)
Protein
24g
(48%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
51mg
(17%)
Sodium
981mg
(41%)
Potassium
673mg
(14%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
60IU
(1%)
Vitamin C
3mg
(3%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 51mg | 17% |
| Sodium | 981mg | 41% |
| Potassium | 673mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
70 reviews
Excellent
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