Sichuan-Style Beef & Mushrooms

Sichuan-Style Beef & Mushrooms

Sichuan-Style Beef & Mushrooms

Posted by Chef Don King, Culinary Market Specialist


This takeout style Chinese beef and mushroom stir fry is so quick and easy to make at home and tastes better than takeout.


For the stir fry:

1 lb. flank steak/skirt steak

1 jar (16 oz.) J&A Hot Garlic Mushrooms

2 cloves of garlic - thinly sliced

2 green onions

For the sauce:

3/4 cup cold beef stock/broth

2 1/2 tablespoons cornstarch

2 tablespoons Chinese cooking wine

3 tablespoons soy sauce

2 teaspoons oyster sauce

2 teaspoons sesame oil

1/4 teaspoon pepper – white is traditional

1 teaspoon sugar

2 tablespoons oil


Start with tenderizing the beef:

  1. Cut 1 lb of flank steak into thin strips across the grain and place in a bowl. Set to one side.

Next, make the sauce:

  1. Add all the sauce ingredients into a large measuring cup/jug and stir well. Ensure the beef broth is cold to stop the cornstarch from clumping.

For the stir fry:

  1. Pour the oil into a heavy-based frying pan and place over high heat.

  2. While the oil is heating up, remove the roots from the green onions and chop them into 2 inch length chunks.

  3. Add the green onions to the oil and stir fry them for 1 minute to flavor the oil. Add the beef to the pan and cook for 1 minute, stirring constantly.

  4. Add in the whole Hot Garlic Mushrooms and stir fry for an additional 2 minutes. Add the sliced garlic and continuously stir for a minute.

  5. Give the prepared sauce a good stir and then pour it into the pan. The sauce will thicken quickly, so stir it to coat your stir fry and cook for 1 minute to heat through.

  6. Serve immediately.

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