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Prepare the cornstarch slurry by whisking together the cornstarch and water in a small bowl. Set aside.

Place a wok over maximum heat until it begins to smoke lightly. Add 2 tablespoons of cooking oil.

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.

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.

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.

Return the cooked beef to the wok with the vegetables. Toss everything together.

Season the dish by adding the oyster sauce, MSG (or granulated sugar), and chicken powder. Toss to coat all ingredients evenly.

Pour the chicken stock into the wok. This will create steam and help develop the sauce. Bring to a simmer.

Add the chopped green onions to the wok and toss.

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.

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.

Immediately transfer the sizzling beef and mushrooms onto a preheated hot serving plate or platter. Serve hot.


Prepare the cornstarch slurry by whisking together the cornstarch and water in a small bowl. Set aside.

Place a wok over maximum heat until it begins to smoke lightly. Add 2 tablespoons of cooking oil.

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.

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.

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.

Return the cooked beef to the wok with the vegetables. Toss everything together.

Season the dish by adding the oyster sauce, MSG (or granulated sugar), and chicken powder. Toss to coat all ingredients evenly.

Pour the chicken stock into the wok. This will create steam and help develop the sauce. Bring to a simmer.

Add the chopped green onions to the wok and toss.

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.

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.

Immediately transfer the sizzling beef and mushrooms onto a preheated hot serving plate or platter. Serve hot.
