Tender ribbons of beef, glossy garlic-soy sauce, and deeply caramelized mushrooms—this stir-fry hits every craving in under 30 minutes. A quick velvet marinade keeps the beef ultra-juicy while a high-heat sear builds steakhouse flavor in a skillet or wok.
Why You’ll Love It
- Big flavor, little time: Pantry sauce + hot pan = takeout-level results fast.
- Tender every time: Light cornstarch “velvet” locks in juices.
- Mushroom magic: Proper caramelization adds umami depth.
- Flexible: Great over rice, noodles, or in lettuce wraps.
Ingredients
Beef & Marinade
- 1½ lb (680 g) flank steak or sirloin, sliced against the grain into thin strips
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry (optional but recommended)
- 1 tsp sugar (or honey)
- ½ tsp baking soda (for tenderness; omit if using very tender sirloin)
- 2 tsp cornstarch
- 1 tbsp neutral oil (canola/peanut)
Caramelized Mushrooms
- 1 lb (450 g) cremini or button mushrooms, thick-sliced
- 1 tbsp butter
- 1 tbsp neutral oil
- Pinch of salt
Garlic Stir-Fry Sauce
- ¼ cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 2 tbsp water or beef stock
- 1 tbsp brown sugar
- 1 tbsp rice vinegar (or 2 tsp lemon juice)
- 1 tsp toasted sesame oil
- 4 large garlic cloves, finely minced
- 1 tsp grated fresh ginger (optional)
- ½–1 tsp black pepper
- 1–2 tsp cornstarch (for light gloss; use 2 tsp for thicker sauce)
To Finish
- 2–3 scallions, sliced on the bias
- Toasted sesame seeds (optional)
- Steamed jasmine rice or noodles, for serving
Add-ins (optional): 1 red bell pepper (strips), 2 cups broccoli florets, or a handful of snow peas.
Time & Yield
- Prep: 15 minutes (including slicing)
- Cook: 12–15 minutes
- Total: ~30 minutes
- Yield: 4 servings
Step-by-Step
1) Marinate the Beef (5 minutes)
In a bowl, toss beef with soy sauce, Shaoxing, sugar, baking soda, cornstarch, and oil. Set aside while you prep the sauce. (Baking soda quickly raises surface pH for better browning.)
2) Make the Sauce
Whisk soy sauce, oyster sauce, water/stock, brown sugar, rice vinegar, sesame oil, garlic, ginger, black pepper, and cornstarch. Keep near the stove.
3) Caramelize the Mushrooms
Heat butter + oil in a large skillet/wok over medium-high until shimmering. Add mushrooms in a single layer; do not stir for 3–4 minutes to brown. Season with a pinch of salt, then stir and cook 2–3 minutes more until deeply golden and reduced. Transfer to a plate.
Tip: Overcrowding steams mushrooms—work in two batches if needed.
4) Sear the Beef
Return pan to high heat; add a splash of oil if dry. Spread beef in an even layer; sear 60–90 seconds without moving, then stir-fry another 1–2 minutes just until mostly cooked. Work in batches for best browning. Return all beef to the pan.
5) Sauce & Finish
Add mushrooms (and any optional veg—par-steam broccoli 1–2 minutes first if using). Stir sauce, pour in, and toss 30–60 seconds until glossy and just thickened. Remove from heat; finish with scallions and a sprinkle of sesame seeds.
Nutrition (Per Serving, without rice)
Approx. 380–420 kcal, 22–25 g fat, 12–15 g carbs, 34–36 g protein, sodium varies with soy/oyster sauce brands.
Serve It
Spoon over hot jasmine rice, garlicky noodles, or into crisp lettuce cups with extra scallions and chili crisp on the side.
Pro Tips for Stir-Fry Success
- Slice smart: Freeze steak 20 minutes to firm, then slice thinly against the grain.
- High heat only: You want sizzle, not simmer. If the pan looks wet, you’re overcrowding—cook in batches.
- Sauce last: Thickened sauce can over-reduce; add at the very end for sheen, not sludge.
- Balance to taste: Adjust vinegar or sugar by ½ tsp at the end to hit your sweet-savory spot.
Variations & Swaps
- Black Pepper Beef: Add 1–2 tsp coarsely cracked black pepper; finish with a pat of butter.
- Garlic-Chili: Stir in 1–2 tsp chili-garlic sauce or gochujang with the liquids.
- Herb Lift: Finish with a handful of chopped cilantro or Thai basil.
- Low-Carb: Serve over cauliflower rice or spiralized zucchini (cook separately).
Make-Ahead & Storage
- Prep ahead: Slice beef and whisk sauce up to 24 hours in advance (refrigerate).
- Leftovers: Refrigerate up to 3 days.
- Reheat: Skillet over medium with a splash of water; warm just until hot to avoid toughening.
Why It Works
A quick velvet marinade ensures tenderness, mushrooms get real color before meeting the sauce, and the cornstarch-balanced glaze clings to every bite. It’s everything you want from a steak-and-mushroom dinner—done in one pan, any night of the week.