Easy Stir-Fried Beef With Mushrooms and Butter Recipe
Why It Works
Butter and soy sauce create a rich, creamy emulsion that amplifies the beef’s meaty depth while coating each bite in a glossy sauce.
Cooking the beef first (then setting it aside) ensures it stays tender—mushrooms release liquid as they cook, and removing the beef prevents overcooking while the liquid reduces to concentrate flavor.
The soy-butter pairing is a cross-cultural favorite: Koreans add butter to ramyun, Japanese serve ramen with sweet corn and butter, and even fast-food fries in Japan get a soy-butter powder boost. A stir-fry simplifies this combination, using marinated flank steak and mushrooms for a quick, satisfying meal.
How to Make It
Start with thinly sliced flank or skirt steak—cut against the grain to shorten muscle fibers and maximize tenderness. Toss the steak in a marinade of salt, sugar, pepper, Shaoxing wine, soy sauce, oil, and cornstarch. Salt and soy sauce tenderize and season, sugar aids in browning, oil and cornstarch lock in moisture (preventing toughness), and wine/pepper add subtle complexity. A 30-minute marinade is enough to infuse flavor without breaking down the meat too much.
For a gentle ginger kick, sizzle a thick slice of ginger in oil until fragrant, then discard it—this infuses the oil with flavor without overwhelming the dish. Heat the wok until smoking (critical for searing), add the beef, and cook in a single layer to get a golden crust. Stir-fry until halfway done, then set aside—this keeps the beef juicy.
Next, cook mushrooms (a mix of oyster and cremini works well) until they release liquid, then keep stirring until all moisture evaporates. This lets them brown and develop depth. Finish with butter, soy sauce, and garlic—their combination emulsifies into a creamy sauce that coats the beef and mushrooms perfectly.
Recipe Details
Prep Time: 5 mins
Cook Time: 15 mins
Active Time: 15 mins
Marinating Time: 30 mins
Total Time: 50 mins
Serves: 2–3
Ingredients
For the Steak
½ pound flank steak, sliced ⅛-inch thick (against the grain)
¼ tsp salt
¼ tsp sugar
⅛ tsp ground black pepper
½ tsp Shaoxing wine
½ tsp soy sauce
1 tsp + 3 tbsp vegetable oil (divided)
½ tsp cornstarch
1 thick slice ginger (¼-inch)
For the Mushrooms
½ pound mixed mushrooms (e.g., oyster, cremini), sliced ¼-inch thick
2 tsp soy sauce
1 tbsp butter
2 cloves garlic, minced (about 1 tsp)
Serving
Steamed white rice
Directions
Marinate the beef: In a large bowl, combine the steak, salt, sugar, pepper, Shaoxing wine, ½ tsp soy sauce, 1 tsp oil, and cornstarch. Mix until the beef is evenly coated. Let marinate for 30 minutes.
Infuse the oil: Heat 2 tbsp oil in a wok over high heat until smoking. Add the ginger slice and cook for 30 seconds (until fragrant). Discard the ginger.
Cook the beef: If the wok isn’t smoking, reheat it. Add the marinated beef and spread it in a single layer. Cook without stirring for 1 minute (until browned), then stir-fry for 2 more minutes (until halfway cooked). Transfer to a bowl and set aside.
Cook the mushrooms: Heat 1 tbsp oil in the wok until smoking. Add the mushrooms and stir-fry until they release liquid (about 2 minutes). Continue cooking, stirring frequently, until all liquid evaporates and mushrooms brown (5–10 minutes).
Finish the dish: Add 2 tsp soy sauce, butter, and garlic to the mushrooms. Stir-fry for 1 minute (until fragrant). Return the beef to the wok and toss to coat in the sauce. Cook for 1 more minute (until the beef is fully cooked). Serve immediately with steamed rice.
The result? Tender beef, earthy mushrooms, and a creamy soy-butter sauce that’s rich, savory, and impossible to resist.
