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Takeout Style Chinese Beef and Mushroom Recipe
3.8 from 104 votes

Takeout Style Chinese Beef and Mushroom Recipe

This Takeout Style Chinese Beef and Mushroom recipe features tenderized flank steak stir-fried with mushrooms, garlic, and green onions, coated in a thick, savory sauce made from beef stock, soy sauce, oyster sauce, Chinese cooking wine, and spices. The beef is tenderized with baking soda to achieve a soft texture typical of Chinese takeout dishes. The sauce clings to the ingredients, delivering rich, umami flavors with a balanced depth.

Prep Time
10 mins
Cook Time
5 mins
Marinade Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 298 kcal
Course: Main Course
Cuisine: Chinese

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
    Cup of Yum
  1. Cut the flank steak into thin strips across the grain. (see bulk of post for pictures)1 lb / 450 g flank steak/skirt steak
  2. 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
  3. Wash off the baking soda and rinse the beef several times. (See note 5)
  4. Pat the beef dry with kitchen paper and set to one side.
Next, make the sauce.
  1. 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
  1. Pour the oil into a heavy-based frying pan and place over high heat.2 tbsp oil
  2. 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
  3. Add the beef to the pan and cook for 1 minute, stirring constantly.
  4. Add in the chopped mushrooms and stir fry for a further 2 minutes.2½ cups / 240 g sliced mushrooms
  5. Add the sliced garlic and continuously stir for a minute.2 clove garlic
  6. 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).
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 298

% 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.