Takeout Style Chinese Beef and Mushroom Recipe
User Reviews
3.8
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Prep Time
10 mins
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Cook Time
5 mins
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Marinade Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
298 kcal
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Course
Main Course
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Cuisine
Chinese
Takeout Style Chinese Beef and Mushroom Recipe
Description
The recipe begins by slicing flank steak thinly across the grain and tenderizing it using baking soda. After rinsing the baking soda off, the beef is dried and set aside. The sauce combines cold beef stock with soy sauce, oyster sauce, cooking wine, sesame oil, cornstarch, black pepper, and sugar, stirred until smooth to prevent clumping. Green onions and sliced garlic are fried in hot oil briefly before adding the beef and mushrooms.
Stir-frying over high heat ensures the beef cooks quickly while maintaining its tenderness, and the sauce thickens rapidly to coat all ingredients in a glossy glaze typical of classic Chinese stir-fry dishes. The combination of soy and oyster sauces with sesame oil gives a rich and layered umami taste, balanced with a touch of sweetness from sugar and acidity from black pepper.
This dish is suited for serving over rice or alongside simple vegetables, offering an accessible home-cooked version of Chinese takeout beef and mushrooms with a focus on tender beef and a thick sauce. Following the tip to thoroughly wash the beef after tenderizing ensures no residual baking soda flavor remains, preserving the clean taste of the dish.
Ingredients
For the stir fry
- 1 lb flank steak or skirt steak
- 1 ½ tablespoon baking soda Note 1
- 2½ cups mushroom sliced
- 2 clove garlic - thinly sliced
- 2 green onions 2-inch/5cm length chunks Note 2)
- 2 tablespoon neutral cooking oil generic cooking oil
For the sauce
- ¾ cup beef stock Note 3, cold or broth
- 2 ½ tablespoon cornstarch
- 2 tablespoon Chinese cooking wine (Note 4)
- 3 tablespoon soy sauce
- 2 teaspoon oyster sauce
- 2 teaspoon sesame oil
- ¼ teaspoon black pepper white is traditional
- 1 teaspoon sugar
Instructions
Start with tenderizing the beef
- Cut the flank steak into thin strips across the grain. (see bulk of post for pictures)1 lb / 450 g flank steak/skirt steak
- Place in a bowl and sprinkle with baking soda, stir gently to coat all of the beef. Then cover and let the beef marinate for 15 minutes.1 ½ tbsp / 1 ½ tablespoon bicarb of soda
- Wash off the baking soda and rinse the beef several times. (See note 5)
- Pat the beef dry with kitchen paper and set to one side.
Next, make the sauce.
- Add all the sauce ingredients into a large measuring cup/jug and stir well. Ensure the beef broth is cold to stop the cornstarch from clumping.¾ cup / 165 ml cold beef stock/broth2 ½ tbsp cornstarch2 tbsp Chinese cooking wine3 tbsp soy sauce2 tsp oyster sauce2 tsp sesame oil¼ tsp pepper1 tsp sugar
For the stir fry
- Pour the oil into a heavy-based frying pan and place over high heat.2 tbsp oil
- Add the green onions lengths to the oil (be careful it can spit) and stir fry them for 1 minute to flavor the oil.2 green onions
- Add the beef to the pan and cook for 1 minute, stirring constantly.
- Add in the chopped mushrooms and stir fry for a further 2 minutes.2½ cups / 240 g sliced mushrooms
- Add the sliced garlic and continuously stir for a minute.2 clove garlic
- Give the prepared sauce a good stir and then pour it into the pan. The sauce will thicken quickly, so stir it to coat your stir fry and cook for 1 minute to heat through. (see note 6).
- Serve immediately.
Notes
- Baking soda, also called bicarbonate of soda, tenderizes beef effectively but must be rinsed off thoroughly to avoid off-flavors.
- Green onions (scallions) can be termed spring onions in some countries.
- Use cold beef broth when mixing sauce to prevent starch clumping.
- Chinese cooking wine can be substituted with dry sherry if unavailable.
- Reduce cornstarch amount for a thinner sauce if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 29g | 58% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 2215mg | 92% |
| Potassium | 713mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| 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.
User Reviews
Overall Rating
3.8
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