Sichuan-Style Beef & Mushrooms

Sichuan-Style Beef & Mushrooms

Sichuan-Style Beef & Mushrooms


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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