Beef Mushroom Stir Fry
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A delicious Beef and Mushroom Stir Fry made with simple Asian inspired ingredients. Tender rib eye steak, earthy mushrooms and stir fry veggies cooked to perfection in a homemade sauce.
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
- Prep Beef: Add the beef, baking soda, cornstarch and 2 tbsp of soy sauce to a bowl. Toss everything together and set aside.
- Combine Stir Fry Ingredients: Combine all the stir fry sauce ingredients together in a bowl and set aside.
- Cook: Heat the olive oil in a large skillet or wok over high heat. Add the beef and spread it out. Don’t touch it for 2 minutes, allowing it to sear. Toss it around a bit, then add the garlic, onion, ginger and cook for 1 minute. Stir in the mushrooms and cook for an additional 2 minutes, just until they start to brown a bit. Pour the sauce over everything and toss until well combined.
- Garnish & Serve: Garnish with green onions and serve.
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
- Asian Style Udon Noodles with Pork and Mushrooms
- Tofu Drunken Noodles
- Sesame Noodles
- Mongolian Beef
- Spicy Peanut Noodles
- Beef Chow Fun
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Beef Mushroom Stir Fry
Ingredients
Beef
- 1 large rib eye steak (thinly sliced)
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 2 tablespoon soy sauce
Stir Fry Sauce
- 3 tablespoon oyster sauce
- 2 tablespoon soy sauce (low sodium)
- 1 teaspoon dark soy sauce
- 2 teaspoon sugar
- 2 teaspoon rice vinegar
- 1 teaspoon sesame oil
Stir Fry
- 2 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 large onion (sliced)
- 2 inch ginger piece (julienned)
- 8 ounce mushrooms (quartered)
- 3 green onions (sliced)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep Beef: Add the beef, baking soda, cornstarch and 2 tbsp of soy sauce to a bowl. Toss everything together and set aside.
- Combine Stir Fry Ingredients: Combine all the stir fry sauce ingredients together in a bowl and set aside.
- Cook: Heat the olive oil in a large skillet or wok over high heat. Add the beef and spread it out. Don't touch it for 2 minutes, allowing it to sear. Toss it around a bit, then add the garlic, onion, ginger and cook for 1 minute. Stir in the mushrooms and cook for an additional 2 minutes, just until they start to brown a bit. Pour the sauce over everything and toss until well combined.
- Garnish & Serve: Garnish with green onions and serve.
Video
Notes
- 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.
- 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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Delicious ,easy to follow and quick to make. Thanks….
My pleasure, glad you liked them!
Very delicious, I also added broccoli and spinach for color and vitamins. Stired in some rice noodles for a wonderful dinner.
brilliant recipe my husband loves it
Easy to make and pretty darn good. like most stir fries it had too much salt for my liking due to the soy sauce. I would make it again but would include some veggies to reduce the saltiness.
This was a very easy and tasty recipe. I did have to sub hoisin for the oyster sauce and sugar for coconut sugar. I don’t think either of these subs caused any issues with flavor. I did have a question though. My meat that I used produced a lot of liquid. (I hope this makes sense but I’m still new to cooking) Should I have removed it or let it cook off? I left it alone and when I added the mushrooms and onions and the sauce it seemed ok. Like I said it was quite tasty. Thank you for such an easy to follow recipe.
Hi Silvia! There is a lot of moisture in meat so this will happen. However, to avoid this you need to sear the beef over really high heat and to space it out a bit, do it in batches if needed. Glad you enjoyed the recipe. 🙂
Thank you, Joanna! I always worry I’m going to make beef jerky if I cook on high heat! Lol I’m going to have faith next time tho! I made it for lunch for a special friend and he loved it. 😊 It tastes even better the next day! Thank you again!
This is a fantastic recipe thanks for posting it. We make this a couple of time a month.
So glad you like it, Michael!
This BEEF MUSHROOM STIR FRY is so delicious, Glad I got all my needed ingredients at Karman Foods. This is my new fave dish!
Very good recipe! Both my wife and I loved it! The only thing I did differently was add a couple handfuls of snow peas in the last couple minutes. Worked very well. Will be making it again in the future.
Love snow peas, glad you liked it!
Can you substitute chicken instead of beef?
Of course! Keep in mind, the cook time will vary when using different proteins!
I 💘 this recipe. I used a tenderloin and added green peppers. I didn’t have oyster sauce so I improvised with other Asian sauces I had in my fridge. AWESOME SAUCE!!! My only super small critique is that it was a tad bit salty on certain bites. Nothing a beer 🍺 won’t fix. This one is a keeper, thank you 😊.
Can I use a tri tip cut of steak for this recipe?
Yes, it should be fine.
I made this for my kids tonight and they loved it. I added celery and grated carrots. Instead of serving it over rice my daughter made Califlower rice which gave it a new twist. Thanks so much.
I loved this recipe however I accidentally put 2tsbp of the dark soy sauce into the recipe and it was AMAZING! Highly recommend putting bamboo shoots, green pepper and anything else you like. The meat was so tender it melted in your mouth.
This recipe was so delicious. So easy to put together and with so much flavor. I added red peppers and it turned out so good. Thanks, Jo!
Hi, I have an allergy to oysters and have found vegetarian oyster sauce or mushroom sauce works well also.