Beef W. Mushroom Recipe
Make Beef W. Mushroom Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef & Marinade
Vegetables & Aromatics
Sauce
Cooking Fats & Finishes
Method
Beef & Marinade
- 1
Slice and Marinate
Trim any excess fat from the steak and slice thinly across the grain into 1/8–1/4-inch strips. In a bowl, combine 3 tbs soy sauce, 1 tbs shaoxing wine, 1 tsp cornstarch, 1 tsp sesame oil and 1/4 tsp black pepper. Add the sliced beef, toss to coat thoroughly, and let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).
Vegetables & Aromatics
- 2
Sauce
- 3
Make Sauce
In a small bowl whisk together 1/2 cup beef or chicken stock, 1 tbs oyster sauce, 1 tbs soy sauce and 1 tsp mirin (if using). In a separate small cup, mix 1 tsp cornstarch with 1 tbs cold water to form a smooth slurry; set both aside.
Cooking Fats & Finish
- 4
Cook Beef
Heat a large skillet or wok over high heat until very hot. Add 1 tbs neutral oil and swirl. Remove beef from marinade, shaking off excess (reserve marinade). Quickly sear the beef in a single layer for about 45–60 seconds per side until browned but still tender (work in batches if needed). Transfer seared beef to a plate and tent with foil.
- 5
Sauté Vegetables
Return the pan to medium-high heat and add the remaining 1 tbs neutral oil. Add the sliced mushrooms and a pinch of kosher salt; sauté without moving for 2 minutes to get some color, then stir and cook another 2 minutes until mushrooms release liquid and begin to brown. Push mushrooms to the side, add the sliced onion and sauté 1–2 minutes until softened. Add garlic and grated ginger and cook 20–30 seconds until fragrant.
- 6
Combine and Finish Sauce
Pour the prepared sauce into the pan along with the reserved beef marinade. Bring to a simmer, scraping up any browned bits from the bottom. Stir the cornstarch slurry again and add to the pan while stirring. Cook 1–2 minutes until sauce thickens and becomes glossy. Return the seared beef and any accumulated juices to the pan and toss quickly to coat, just until heated through (about 30–60 seconds).
- 7
Final Seasoning & Serve
Remove from heat and stir in 1 tsp butter (optional) and 1/2 tsp toasted sesame oil for sheen and flavor. Taste and adjust with up to 1/4 tsp more salt if needed. Sprinkle sliced scallions over the dish. Serve immediately over steamed rice or noodles.