Sizzling Beef & Mushrooms
Sizzling Beef & Mushrooms
Ingredients
For the Sizzling Beef & Mushrooms
- 1 pound beef sirloin, thinly sliced against the grain
- 2 tablespoons cooking oil, plus more as needed
- 2 slices fresh ginger
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1/2 yellow onion, diced
- 3 tablespoons oyster sauce
- 1/4 teaspoon MSG, or granulated sugar
- 1 teaspoon chicken powder
- 1/2 cup chicken stock
- 2 green onions, chopped
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 tablespoon Chinese cooking wine
Instructions
- 1
Prepare the cornstarch slurry by whisking together the cornstarch and water in a small bowl. Set aside.
⏱️ 2 min
- 2
Place a wok over maximum heat until it begins to smoke lightly. Add 2 tablespoons of cooking oil.
⏱️ 1 min
- 3
Add the thinly sliced beef to the hot wok. Stir-fry continuously, moving the beef around to prevent sticking, until it is just cooked through and browned, about 2-3 minutes. Do not overcrowd the wok; cook in batches if necessary.
⏱️ 3 min
- 4
Once the beef is cooked, use a slotted spoon to remove it from the wok, reserving any oil left in the wok. Set the beef aside.
⏱️ 1 min
- 5
If needed, add a little more cooking oil to the wok. Add the ginger slices, minced garlic, sliced mushrooms, and diced onion. Stir-fry for 1-2 minutes until the vegetables are slightly softened and fragrant.
⏱️ 2 min
- 6
Return the cooked beef to the wok with the vegetables. Toss everything together.
⏱️ 1 min
- 7
Season the dish by adding the oyster sauce, MSG (or granulated sugar), and chicken powder. Toss to coat all ingredients evenly.
⏱️ 1 min
- 8
Pour the chicken stock into the wok. This will create steam and help develop the sauce. Bring to a simmer.
⏱️ 1 min
- 9
Add the chopped green onions to the wok and toss.
⏱️ 1 min
- 10
Give the cornstarch slurry a quick stir and then slowly pour it into the simmering sauce in the wok while continuously stirring. Cook for about 30 seconds to 1 minute, until the sauce thickens to your desired consistency.
⏱️ 1 min
- 11
Finish the dish by drizzling in the sesame oil and Chinese cooking wine. Toss vigorously over the high flame for a final 15-30 seconds to combine and create a 'wok hei' aroma.
⏱️ 1 min
- 12
Immediately transfer the sizzling beef and mushrooms onto a preheated hot serving plate or platter. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Sizzling Beef & Mushrooms
- 1 pound beef sirloin, thinly sliced against the grain
- 2 tablespoons cooking oil, plus more as needed
- 2 slices fresh ginger
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1/2 yellow onion, diced
- 3 tablespoons oyster sauce
- 1/4 teaspoon MSG, or granulated sugar
- 1 teaspoon chicken powder
- 1/2 cup chicken stock
- 2 green onions, chopped
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 tablespoon Chinese cooking wine
Instructions
- 1
Prepare the cornstarch slurry by whisking together the cornstarch and water in a small bowl. Set aside.
⏱️ 2 min - 2
Place a wok over maximum heat until it begins to smoke lightly. Add 2 tablespoons of cooking oil.
⏱️ 1 min - 3
Add the thinly sliced beef to the hot wok. Stir-fry continuously, moving the beef around to prevent sticking, until it is just cooked through and browned, about 2-3 minutes. Do not overcrowd the wok; cook in batches if necessary.
⏱️ 3 min - 4
Once the beef is cooked, use a slotted spoon to remove it from the wok, reserving any oil left in the wok. Set the beef aside.
⏱️ 1 min - 5
If needed, add a little more cooking oil to the wok. Add the ginger slices, minced garlic, sliced mushrooms, and diced onion. Stir-fry for 1-2 minutes until the vegetables are slightly softened and fragrant.
⏱️ 2 min - 6
Return the cooked beef to the wok with the vegetables. Toss everything together.
⏱️ 1 min - 7
Season the dish by adding the oyster sauce, MSG (or granulated sugar), and chicken powder. Toss to coat all ingredients evenly.
⏱️ 1 min - 8
Pour the chicken stock into the wok. This will create steam and help develop the sauce. Bring to a simmer.
⏱️ 1 min - 9
Add the chopped green onions to the wok and toss.
⏱️ 1 min - 10
Give the cornstarch slurry a quick stir and then slowly pour it into the simmering sauce in the wok while continuously stirring. Cook for about 30 seconds to 1 minute, until the sauce thickens to your desired consistency.
⏱️ 1 min - 11
Finish the dish by drizzling in the sesame oil and Chinese cooking wine. Toss vigorously over the high flame for a final 15-30 seconds to combine and create a 'wok hei' aroma.
⏱️ 1 min - 12
Immediately transfer the sizzling beef and mushrooms onto a preheated hot serving plate or platter. Serve hot.
⏱️ 1 min