Beef and Mushroom Stir-Fry (杏鲍菇牛肉粒)

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• About the dish
• Top Tips
• Ingredients
• Cooking procedure
• Serving ideas
• Other tasty stir-fries
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About the dish

During recent trips back to China, there was a particular dish I always ordered whenever it was available — Beef and Mushroom Stir-fry. It’s often called Xìng Bào Gū Niú Ròu Lì/杏鲍菇牛肉粒 which literally means king oyster mushroom with beef cubes.

What makes it special is the wonderful texture combination: the meat is tender and succulent, with a subtle char on the surface, while the mushroom is perfectly springy, with juice oozing out. The seasoning is also spot-on, offering a distinctive taste of black pepper, similar to the classic black pepper stir-fry.

Like other typical Chinese stir-fries, it takes under 15 minutes to prepare, making it a quick weeknight dinner option, served either over rice or with noodles.

 

Ingredients

Beef cuts

For this recipe, beef filets (also known as filet mignon) are the best choice. When cut into cubes instead of thin slices, the meat remains tender and succulent after cooking. Sirloin steaks are a good alternative.

You may also use flank or skirt steaks, but I recommend cutting them into slices, as in Beef and Broccoli, or into strips, as in Pepper Steak.

Vegetables

• King oyster mushroom. The firm, meaty texture of this flavorful mushroom pairs very well with beef. You can find it in most Chinese/Asian supermarkets.
• Garlic. It’s not merely used as a subtle aromatic but as a key flavor booster.
• Bell pepper. It brightens up the dish with its vibrant color. Feel free to skip it if unavailable.

Other ingredients

• For marinating the beef: light soy sauce, Shaoxing rice wine, cornstarch, and salt
• For the sauce: light soy sauce, dark soy sauce, unsalted stock (or water), cornstarch, freshly ground black pepper, sugar, and salt

🌟 NOTE: You may skip Shaoxing rice wine to make the dish alcohol-free.

Cooking procedure

Step 1: Marinate the beef

Cut the beef steaks into bite-sized cubes, about ¾ inch (2cm) on each side. Put them into a bowl.

Add light soy sauce, Shaoxing rice wine, cornstarch, salt, and a little water. Use your hand to stir and rub the meat so that all the liquid is effectively absorbed by the meat.

Then add a little oil and mix again to ensure each piece is well coated. This step helps lock in the moisture, and prevents the pieces from sticking to each other.

🌟 NOTE: You don’t need to marinate the beef for long. Start with this step, then begin preparing the other ingredients. The meat will be ready for cooking once all the prep work is done.

Step 2: Prepare other ingredients

Cut the king oyster mushroom into cubes, similar to the size of the beef. Then cut the bell pepper into pieces and halve the garlic cloves.

Measure and mix all the ingredients for the sauce: light soy sauce, dark soy sauce, cornstarch, black pepper, sugar, salt, and stock (or water). Set aside.

🌟 NOTE: It’s crucial to have the sauce mixed before you start cooking, as you won’t have time to do so during stir-frying which needs to be done swiftly.

Step 3: Sear the beef

Like cooking most meat and vegetable stir-fries, you’d need to cook these two components separately. First, heat an empty wok over high heat until it slightly smokes (see note below if using non-stick cookware). Add oil and swirl it around to cover a bigger diameter.

Spread the marinated beef cubes in a single layer in the hot oil. Let the bottom side sear undisturbed, then flip and toss the pieces to cook the other sides.

Once all the cubes lose their pinkness on the surface, dish them out and move on to the next step.

🌟 NOTE: A traditional carbon steel wok performs best for this recipe. However, you may use a modern non-stick wok or a large skillet too. In this case, add oil first then heat it up before putting in the beef, as the non-stick coating should not be heated when the cookware is empty.

Step 4: Stir-fry the dish

Pour a little more oil into the vacant wok. Add the garlic and let it sizzle until it browns on the edge. Stir in king oyster mushroom and bell pepper. Fry for about 30 seconds until the mushroom starts to release moisture.

Put the seared beef back into the wok. Toss it with the vegetables for a minute or so until the beef is almost fully cooked.

Finally, pour in the sauce mixture (make sure to stir it well in case any starch sinks to the bottom). Keep tossing as the sauce thickens. Once it reaches the desired consistency, dish out everything to a serving plate.

🌟 NOTE: Remember to keep the heat high throughout the cooking process. Also, do not overcook the beef, keeping in mind that the residual heat will continue to cook the meat slightly after you remove it from the wok.

Serving ideas

This beef and mushroom stir-fry is a true “rice killer” (Xià Fàn Cài/下饭菜). Just scoop it over a plate of steamed rice, making sure to add all the delicious sauce. You’ll have a perfectly balanced meal in no time.

It also works wonderfully as a topping for noodle dishes. Try adding it to simple noodles like Soy Sauce Pan Fried Noodles or Scallion Oil Noodles.

To make it part of a larger multi-dish meal, consider pairing it with other protein-rich dishes (such as Mapo Tofu), vegetable-based sides (like Broccoli with Garlic Sauce), and a comforting soup (like Egg Drop Soup).

Other tasty stir-fries

Looking for other classic Chinese stir-fries? Try these popular ones:

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