There is nothing I love more than an easy, delicious, throw together recipe. This Beef Mushroom Stir Fry is loaded with tender steak and mushrooms, all topped with a simple Asian inspired sauce and ready in just 16 minutes. This is one of my favorite stir fry, the beef is like candy and literally melts in your mouth. There’s no need to order takeout when you have recipes like this! The homemade stir fry sauce is created from a classic selection of Asian-inspired ingredients, such as dark soy sauce and oyster sauce. They may seem foreign to some, but I always keep these ingredients on hand and I think you will too after tasting this stir fry!
Sure fry stir fry
The great thing about stir fry is that they are really quite affordable to put together and they can be super versatile! It’s a great way to use up some of those veggies left in the fridge and an awesome way to test out new flavors. This recipe can be customized to your liking, whether it be the protein, veggies or sauce – you can make it your own!
Ingredients
Beef
Beef – I used a large rib eye steak, thinly sliced. Soy Sauce – I always use low sodium soy sauce, to control the sodium in the dish. Baking Soda – This is my secret ingredient here, and it’s added to tenderize the beef, this beef will literally melt in your mouth. This works on beef, chicken or pork. Cornstarch – A little bit to coat the beef and to thicken our sauce.
Stir Fry Sauce
Oyster Sauce – This will add an earthy, slightly sweet and a bit salty taste to our sauce. Soy Sauce – I used both, low sodium and dark soy sauce. I like to add dark soy sauce to darken the stir fry a bit, so it’s mostly for color. If you don’t find dark soy sauce, just add a bit more soy sauce. Sugar – A bit of granulated sugar to add a bit of sweetness to the sauce and help in caramelization. Rice Vinegar – A bit of rice vinegar to balance out all the flavors. Sesame Oil – I basically add sesame oil to all stir fry, I really love its nutty flavor.
Stir Fry
Olive Oil – substitute with sunflower, safflower or avocado oil. Garlic – Fresh is best and minced. Onion – You’ll want to slice the onion, not chop it. Ginger – Fresh ginger, julienned. You can really taste the ginger in this dish, so feel free to reduce the amount if you’re not a fan of ginger. Mushrooms – Use your preference, quartered. I used regular white mushrooms, but shiitake mushrooms, or cremini mushrooms would be great too. Green Onions – Just a bit for some garnish.
How to make beef mushroom stir fry
Can I substitute the protein?
Of course you can! If beef isn’t your thing, switch it up. You are more than welcome to customize this with your choice of protein. Chicken, pork and tofu can all be used as substitutes – just make sure you slice them into small bite-sized pieces!
Additions
Want to boost your stir fry? Try adding these options!
Peppers Bean Sprouts Celery Red Pepper Flakes Sesame Seeds Cabbage Snap Peas Carrot Broccoli Sriracha Water Chestnuts
What to serve with your stir fry
I’m all about easy and classic! It’s almost a given to serve this beef mushroom stir fry over rice (basmati or jasmine rice are great choices) but I also love it over slurp-able noodles as well! (ramen, soba, udon, egg or rice noodles are all excellent options.
Leftovers
This will last 3–4 days in the fridge when stored in an airtight container! You can reheat it either in the microwave, or covered in a pan over medium heat.
Freezing
If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover stir fry will keep for 3–4 months in the freezer.
Did you like this stir fry recipe? Try these!
Hoisin Beef Noodles Ginger Beef Quick and Easy Beef Stir Fry Easy Chicken Stir Fry Black Pepper Beef Tofu Drunken Noodles Sesame Noodles Mongolian Beef Spicy Peanut Noodles Beef Chow Fun
