Chinese beef and mushrooms

    25 min

    This stir fry with sirloin and mushrooms tastes just like the Chinese takeaway version.


    Essex, England, UK
    70 people made this

    Serves: 2 

    • 8 white mushrooms
    • 1 large onion
    • 200 to 250g sirloin steak
    • 1/2 teaspoon salt
    • 1/2 teaspoon white pepper
    • 1 tablespoon vegetable oil
    • 1 clove garlic, finely chopped
    • 200ml beef or chicken stock
    • 1 tablespoon cornflour, diluted in 2 tabelspoons cold water
    • 1 teaspoon soy sauce
    • 1 teaspoon oyster sauce

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Cut the mushrooms into quarters. Cut the onion in half, root to tip, and peel. Ease out the core of the onion half with a knife tip and separate the rest of the layers. Cut the layers into 1 inch squares.
    2. Trim the steak of any fat, then slice across the grain with your knife held at a 45° angle so you cut thin wafers about 3 x 1 x 1/8 inch. Place these in a bowl with salt and pepper.
    3. Heat the oil in a wok or deep frying pan on a high heat. Add sliced beef and cook for 3 minutes. Remove beef from pan and set aside.
    4. Stir fry the onion and garlic over a high heat for 2 minutes, making sure not to burn the garlic.
    5. Add the beef back to the garlic and onion in the pan, fry for 1 minute, then add the stock and stir. Cook for 2 minutes.
    6. Mix the cornflour with 2 tablespoons water and add to the pan. Stir constantly until the sauce is thickened.
    7. Add soy sauce and oyster sauce, stir and serve.


    You can add other veg when frying the onion and garlic stage. For example, I like mange tout. For a richer taste add 1/2 teaspoon sesame oil when marinating the beef in step 2. Black pepper can be used instead of white pepper, but the flavour is stronger.

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    Reviews in English (2)


    The recipe doesn't say when to add the mushrooms so I'm guessing at the same time as the onions. Will post a review later but it sounds delicious.  -  30 Oct 2017


    Tastes as good as the local chinese takeaway version.  -  12 Aug 2017