Chinese Beef and Mushroom Stir-Fry
Velveted beef stir-fried with shiitake and oyster mushrooms in a rich oyster sauce and soy glaze, a Chinese restaurant staple with deep umami character.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss beef with 2 tsp cornstarch, 0.5 tsp baking soda, and 2 tsp Shaoxing wine; marinate 10 minutes. Remove shiitake stems, slice thickly; tear oyster mushrooms. Mince garlic and grate ginger. Mix 1/4 cup oyster sauce, 2 tbsp light soy, 1 tsp dark soy, 1 tsp sesame oil, and 0.5 tsp sugar. Combine 1 tsp cornstarch with 2 tbsp water.
Sear
Heat 2 tbsp oil in a large wok or 14-inch skillet over high heat until smoking. Working in two batches if needed to avoid crowding, lay beef in a single layer and sear 1–2 minutes without stirring until browned. Toss, cook 30 seconds more. Transfer to a plate.
Saute 1
Add remaining 2 tbsp oil to wok over high heat. Lay mushrooms in a single layer, cook 3–4 minutes until golden without stirring. Toss and cook 1–2 minutes more until moisture evaporates.
Saute 2
Add garlic and ginger, toss 30 seconds until fragrant. Pour in sauce, stir 20 seconds. Add cornstarch slurry, stir 20 seconds until glossy.
Finish
Return beef to wok, toss to coat in sauce for 20 seconds until everything is combined and glistening.
Plate
Scatter scallions over the stir-fry and serve immediately over steamed jasmine rice.
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