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Chinese Beef with Mushrooms Recipe

Beef with mushrooms is already a delicious combination to begin with but when you add Chinese flavors into the mix, it becomes even better. The best part about this recipe is that no deep fryer is needed; everything can be done in a fry pan or wok. It is also very easy to prepare for those of you who are just beginning to cook Chinese cuisine. The marinade which combines flavors such as soy sauce and oyster sauce is also used as the sauce for this recipe. If you want to add additional vegetables into the stir fry such as onion and broccoli, that would be great as well. As always, this recipe goes great served over white rice. Enjoy.


Cooking Instructions:

Yield: (4 Servings)

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Chinese Beef with Mushrooms Recipe

  • Author: Bobby
  • Total Time: 30 minutes


  • 1 ½ lb flank steak (sliced into thin strips)
  • 4 garlic cloves (finely chopped)
  • 4 tablespoons oyster sauce
  • 4 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 4 teaspoons cornstarch
  • 1 cup of water
  • 2 tablespoons oil
  • 1 cup fresh mushrooms (sliced)


  1. In a large bowl combine garlic, oyster sauce, soy sauce, sugar, salt, pepper, water, and cornstarch. Mix well. Add flank steak and marinade for 30 minutes.
  2.  Heat a wok or fry pan to medium-high heat. Add oil. Remove steak slices from the marinade with a slotted spoon (reserving the marinade) and place into the pan and stir fry until the steak is fully cooked (about 5 minutes). Remove from the pan and set aside.
  3.  Add a little more oil to the wok if necessary and add mushroom slices. Stir fry mushrooms for 3 minutes. Add the marinade liquid to the wok, bring to a boil. Reduce heat and simmer for 30 seconds. Return steak to the pan and simmer until heated through


  1. Astrid says:

    what can i substitute flank steak with? silverside? i just cant find flank steak in the supermarket.

  2. Jennie M. says:

    Thanks for this great recipe!!! It was easy and so tasty…with no crazy artificial ingredients. My husband loved it even though he hates mushrooms, I just made sure there weren’t any on his dish. I love them so I’m happy to eat the mushrooms he doesn’t want!

    Oh, and astrid…I’m surprised you can’t find flank steak. That said, I actually used up some very thinly sliced round steak that I had in my freezer so I bet you could use any thinly sliced beef…or even pork or chicken. Also, some stores use the terms “flank,” “skirt,” and “hanger” steak interchangeably. Although they aren’t truely identical cuts of meat, they cook similarly so look for those cuts as well…they should work great.

  3. Donna says:

    I just finished making this recipe, and eating it. I didn’t use flank steak, but for the life of me, I can’t remember what it was… geesh!
    I added onions to it, as well…
    It was easy to make, and extremely tasty. I have tons of leftovers too.. Thank you for posting this.

  4. David says:

    Made this for dinner tonight – such a simple dish and tastes amazing. Thanks for the recipe!

  5. Jayne Powney says:

    Just cooked this recipe and added onions to the mix. I could tell the underlying taste was there, but it was extremely salty! I will try this again but omit the teaspoon of salt.

  6. Ly says:

    made this dish but minus the salt. Use 1/2 ingredients since I was using 1/2 of the amt of beef the recipe called for. Added onions, sweet peas and 1/2 red bell pepper. Tasted great!! Thanks for the recipe. The red bell pepper, white onion, and sweet peas gave the dish great colors!

  7. Megan says:

    Steak is so spendy so we use a lot of ground beef. Any ideas if if ground beef would be an ok substitute for steak?

  8. Bobby says:

    Megan – I am not sure how that would turn out but if you want to give it a try, please let everyone knows the results. Thanks.

  9. Karen says:

    Amazing recipe (i added an onion in as well) .. made it last for me and the hubby … delicious!

  10. Grace says:

    I made this recipe and the whole family loved it! I added spring onion to the marinade and to the top off the dish which made it look delicious Many Thanks x

  11. Cris says:

    Made this for dinner tonight. Absolutely delicious and a favorite in my recipe collection. It is so easy to make it will continue to make this for many dinners to come.

  12. adrian says:

    i have my own way of cooking this dish. but this one is great! i will use this recipe and forget mine 🙂

  13. ian says:

    great recipe!!

    vegetarian version:

    1) swap squares of extra firm tofu for the beef (I still let it marinate 30 to 40 minutes).
    2) use two or three tablespoons of hoisin sauce instead of oyster sauce
    3) use 3 tablespoons of soy sauce instead of four

    (I am using the reduced amounts of soy sauce and hoisin because otherwise it’s way too salty. maybe it’s just the brands I have?)

    other than that, follow the recipe as specified. I also added an extra teaspoon of sugar, but I don’t think I like it.

    Also, I like to make this with broccoli steamed in mirin, soy sauce, and water on the side

  14. Marcia says:

    Joyce Chen recommends using golden brown sugar instead of white in Chinese recipes. Try that.

  15. Brinny says:

    I am super excited to try this recipe! I’m a big fan of broccoli, so I think I’ll add that to the dish.

    – Brinny

  16. Boblam says:

    great recipe! just like take out. i added ginger, bok choy, brocoli, carrots and red pepper. i will double the recipe next time to have more leftovers.

  17. Claire says:

    I added onions, peppers, fresh chilli and ginger. 100 x better than any Chinese takeaway

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