Beef and Mushroom Stir-Fry Rice Plate

4.75 from 36 votes

Beef and Mushroom Stir-Fry Rice Plate

Beef and Mushroom Stir-Fry is a quick and easy dish that will have you thinking of your mom’s cooking, or your favorite Chinese restaurant’s effortless rice plate lunch.

Prep Time20

Cook Time10

Total Time30

Course: Beef

Cuisine: Chinese

Servings:

Calories: 219kcal

Author: Bill

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 slices 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.

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