Chinese Beef & Mushroom Stir Fry
Tender strips of beef and sliced mushrooms glazed with a rich brown sauce.
Equipment
- wok or large heavy bottom skillet
Ingredients
- 1 lb Sirloin steak, sliced into thin strips
- 1½ tbsp baking soda
- 8 oz Crimini or Button mushrooms, sliced
- 3 cloves garlic, minced
- 3 stalks green onions, sliced
- 2 tbsp oil
For the sauce:
- ¾ cup beef broth
- 2 tbsp corn starch
- 2 tbsp Shaoxing cooking wine
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp mushroom seasoning
- ½ tsp pepper
- 1 tsp sugar
Instructions
Prepare beef:
- Place beef strips in a mixing bowl.
- Sprinkle beef with baking soda. Toss to coat the beef with the baking soda.
- Set aside for 15 to 20 minutes while you prepare remaining ingredients.
Make the sauce:
- Combine beef broth, corn starch, Shaoxing wine, soy sauce, oyster sauce, sesame oil, mushroom seasoning, pepper and sugar in a small bowl. Stir sauce and set aside.
Stir Fry:
- Slice mushrooms. Set aside.
- Slice green onions, separate green and white parts. Set aside.
- Place tenderized beef strips in a colander and rinse beef thoroughly to remove all the baking soda. The baking soda will leave a bitter taste, so be sure to wash beef well to remove it completely.
- Pat beef strips dry with a paper towel.
- Heat oil in a wok or large skillet over medium high heat.
- Add the sliced mushrooms and cook them until they release their liquid. Continue to cook until mushrooms begin to brown along the edges.
- Add the white part of the green onions and the minced garlic to the pan and cook, stirring continuously for another minute, until green onions start to soften.
- Add the beef strips to the wok. Cook for another 1-2 minutes until beef is cooked through.
- Stir the sauce and add it to the pan. Cook until the sauce thickens, 1-2 more minutes, stirring constantly.
- Remove from heat.
- Serve immediately over a bed of steamed rice and garnish with reserved green onions.