Savory Garlic Beef and Mushroom Stir-Fry with Rich Umami Glaze is a must-try dish that combines tender beef, fresh vegetables, and a flavorful glaze.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-Fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1½ lbs beef sirloin, thinly sliced
8 oz cremini or button mushrooms, sliced
1 medium onion, sliced
1 red bell pepper, sliced
4 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp vegetable oil
2 green onions, sliced
¼ cup soy sauce
2 tbsp oyster sauce
2 tbsp hoisin sauce
1 tbsp brown sugar
½ cup beef broth
1 tsp sesame oil
1 tbsp cornstarch
2 tbsp water
½ tsp freshly ground black pepper
½ tsp red pepper flakes (optional)
Instructions
Prepare the Beef: Pat the beef slices dry with paper towels. Season lightly with black pepper and set aside.
Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, beef broth, sesame oil, and red pepper flakes. In another small bowl, mix cornstarch with water until smooth.
Cook the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches and stir-fry for 2–3 minutes until browned. Transfer to a plate.
Sauté the Mushrooms: Add the remaining vegetable oil to the skillet. Add the sliced mushrooms and cook for 4–5 minutes until golden brown and their moisture has evaporated.
Add Aromatics: Stir in the onion, bell pepper, garlic, and ginger. Cook for another 2–3 minutes until fragrant and slightly tender.
Combine Everything: Return the cooked beef to the skillet and toss with the vegetables.
Pour in the prepared sauce and bring to a gentle simmer. Stir in the cornstarch mixture and cook for 1–2 minutes until the glaze thickens and coats the beef and mushrooms.
Stir in the sliced green onions and remove from heat.
Serve immediately over steamed rice or noodles.
Notes
Slice the beef thinly against the grain for tender results.
Brown the mushrooms without overcrowding the pan to develop a rich, savory flavor.
Cook the beef in batches to prevent it from steaming.
Adjust the brown sugar and soy sauce to balance sweetness and saltiness.
Add broccoli, snap peas, or baby corn for extra vegetables.
Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheat in a skillet over medium heat with a splash of beef broth.