Stir-fried Beef Steak With King Mushroom Recipe

Prepare and marinate beef

Place the thinly sliced beef in a medium bowl. Add 1.5 tbs light soy sauce, 1 tbs oyster sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1/2 tsp sesame oil and 1/4 tsp white pepper. Mix thoroughly so each slice is lightly coated. Cover and refrigerate for at least 20 minutes (up to 1 hour).

Prepare mushrooms and vegetables

Trim the ends of the king oyster mushrooms and slice them lengthwise into 1/4"–1/2" pieces. If using baby bok choy, halve lengthwise and rinse well. Slice garlic thin and julienne the ginger. Cut green onions into 1.5" pieces. Pat mushrooms and vegetables dry with paper towel to ensure good searing.

Pre-cook bok choy (optional)

If using bok choy: blanch in boiling salted water for 30 seconds, then plunge into ice water to keep bright green. Drain and set aside.

Make sauce slurry

In a small bowl, combine 1/2 cup beef stock, 1/2 tsp dark soy sauce, 1 tbs light soy sauce, 1/2 tbs oyster sauce, and 1/2 tsp sugar. In another small cup, stir 1 tsp cornstarch into 1 tbs water until smooth. Set both aside.

Sear mushrooms

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs neutral oil and swirl. Add mushroom slices in a single layer (do not crowd); you may need to do this in two batches. Let sear without moving for 1–1.5 minutes to get color, then flip and sear the other side 1 minute so edges are golden. Remove mushrooms to a plate.

Quickly cook beef

Wipe the wok if there is burned residue, then reheat to high. Add remaining 1 tbs oil. Add marinated beef in a single layer and spread out. Let it sear 30–45 seconds without stirring, then toss and stir-fry for another 30–45 seconds until just browned but still tender. Remove beef to the plate with mushrooms.

Aromatics

Lower heat slightly to medium-high. Add a small splash of oil if pan is dry, then add sliced garlic and julienned ginger. Stir-fry 20–30 seconds until fragrant but not browned.

Combine and finish

Return mushrooms and beef to the wok. Add the prepared sauce (stock + seasonings) and bring to a simmer, scraping any browned bits from the pan. Stir the cornstarch slurry again and then pour it into the wok while stirring. Cook 1–2 minutes until sauce thickens and coats the beef and mushrooms. Add blanched bok choy (if using) and green onion pieces; toss to combine and heat through. Drizzle 1/2 tsp sesame oil, taste and adjust seasoning with 1/4 tsp salt and pepper to taste.

Transfer to a serving plate and serve immediately over steamed rice or alongside noodles. Garnish with extra sliced green onions or a drizzle of sesame oil if desired.