Garlic-Scented Beef and Mushroom Stir-Fry

Name: Garlic-Scented Beef and Mushroom Stir-Fry
Total time: 30 min
Ingredients: 8 oz beef ribeye or brisket, thinly sliced against the grain; 1 cup shiitake mushrooms, stemmed and quartered; 4 stalks scallions, whites minced and greens sliced separately; 1 tbsp fresh ginger, minced; 2 tbsp Shaoxing wine or dry sherry; 1 tbsp light soy sauce; 1 tsp dark soy sauce; 1 tsp cornstarch; 2 tbsp neutral oil such as vegetable or peanut; pinch sugar

Tender ribbons of beef and golden mushrooms glazed in a savory sauce, brightened with scallions and ginger. A quick weeknight stir-fry that balances richness with fresh aromatics.

30 min

Medium

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Garlic-Scented Beef and Mushroom Stir-Fry

Story

This high-heat wok technique creates the perfect texture: caramelized mushrooms, seared beef with a blush of pink inside, and vegetables that keep their snap. Have every ingredient prepped before you turn on the flame—stir-fries wait for no one.

Ingredients

beef ribeye or brisket, thinly sliced against the grain 8 oz

shiitake mushrooms, stemmed and quartered 1 cup

scallions, whites minced and greens sliced separately 4 stalks

fresh ginger, minced 1 tbsp

Shaoxing wine or dry sherry 2 tbsp

light soy sauce 1 tbsp

dark soy sauce 1 tsp

cornstarch 1 tsp

neutral oil such as vegetable or peanut 2 tbsp

sugar pinch

Instructions

Marinate the beef

Toss the sliced beef with 1 tablespoon of wine and a pinch of salt. Set aside for 10 minutes to absorb the seasoning while you prep the vegetables.

Sear the mushrooms

Heat a wok or heavy skillet over medium-high until smoking. Add half the oil, then arrange mushrooms in a single layer. Let them sear undisturbed for about 3 minutes until deeply golden, then flip and brown the other side. Transfer to a plate.

Sear the beef

Add remaining oil to the pan. Lay beef slices in a single layer and sear for 1 minute per side until well-browned but still slightly pink in the center. Remove and set aside with the mushrooms.

Combine and glaze

Reduce heat to medium. Add ginger and scallion whites; stir-fry 30 seconds until fragrant. Return beef and mushrooms to the pan. Pour remaining wine around the edges. Whisk cornstarch with 2 tablespoons water, then drizzle in while tossing to create a light glossy sauce. Season with both soy sauces and a pinch of sugar. Scatter scallion greens over the top, toss once more, and serve immediately with steamed rice.