Beef with Mushrooms Stir Fry

Posted byNoriePosted inbeef, RecipeTags:,

I had a piece of chuck roast but not enough for a pot roast.  In fact it was a piece of beef I set aside when I cooked a pot roast earlier but now I can’t think of what to do with it.  The chuck roast may not be suitable for stir fry because it may be too tough but I took the chance to use it for this dish anyway.

This dish, as it came out was very delicious.  It would have been better if I had a better cut of beef but it turned out tender and tasty anyway.  The secret is to slice the beef cross grain and marinate it in baking soda for a few hours.   

I also had some sliced mushrooms that I needed to cook soon or waste them. 

I only had a small piece of chuck roast that weighed maybe less than 6 oz.  First, I sliced the meat across the grain about 1/8 inch thick or less, about 1 inch wide and about 3 inches long. I marinated the meat slices in:

  • 2 tsp. light soy sauce
  • 1 tsp. baking soda (not baking powder)

Massage the meat with it.  Cover and let it stand for a few hours in the fridge.  The longer, the better but not overnight. When ready to cook, prepare the following:

  • 1-8 oz. pkg. sliced mushrooms or less, washed and drained
  • ½  medium size yellow onion, sliced thin
  • 1 clove garlic, minced
  • Sliced vegetables (I used zuchini and yellow squash because that’s what I had) You can use broccoli or mixed vegetables cut or sliced. 

Mix the following in a very small bowl and set aside

  • 1 TBS, Oyster Sauce
  • 1 tsp. light soy sauce
  • 1/4 tsp. white or black ground pepper
  • 1 tsp. Shaohsing wine
  • 1 tsp. Mirin or sugar

Remove the meat from the fridge and let it warm up to room temperature.  When ready to cook, add 2 tsp. cornstarch on the meat. Coat the meat with the cornstarch on both sides.

Heat a wok or skillet until hot before adding 2 TBSP cooking oil.  When the oil gets hot, add the meat and sear on both sides stirring and turning them over.  Remove from the wok when there is no more trace of red but do not cook it too long.  The wok and oil must be hot.   

Turn the heat down to medium-low.  Add another tablespoon oil in the wok.  Drop in the garlic and the onions.  Saute for a few seconds then add the mushrooms.  Cook until the mushrooms are no longer white and the onions are translucent. 

Add the vegetables you are using.  Cook, stirring for a minute until cooked to your preference. Add the oyster sauce mixture.  Stir for a few seconds then add the meat.  Cook until heated through. 

Add a slurry of 1 tsp. cornstarch dissolved in 2 Tablespoons water.  Heat until thick.  Taste and adjust the seasoning. 

Stir in 1 tsp. of sesame oil if desired or sprinkle some toasted sesame seeds after you transferred it on a plate.  You can garnish it also with chopped green onions.

Serve while hot with white rice or fried rice.