Chinese Mushroom Beef: Sensational Ground Beef Stir Fry

Below you’ll find the most common questions and answers about making this chinese ground beef recipe. If you have a question you’d like answered, please drop it in the comments section below!

This chinese beef and mushroom stir-fry is a very quick cooking dish. Therefore, it’s best to use a tender cut of beef. Beef cuts, such as sirloin, tri-tip, flank and flat iron are all more affordable cuts of beef that work great in stir fry. If you are looking for a more lux eating experience, you can certainly use pricier cuts such as, tenderloin (filet mignon), T-bone, top loin (New York strip) and rib-eye for stir-frying! You can use a whole steak or a ground beef cut (ground beef) in this recipe.

I typically use ground sirloin to prepare this Chinese stir fry with mushrooms. If using a whole steak (versus ground) make sure you slice the beef against (through) the grain to shorten the muscle fibers, which will result in more tender meat.

• Sirloin: Sirloin steak is a lean cut of beef that works great in stir-fries! If you are looking for a beefy flavor, select the sirloin flap steak which has a good amount of marbling.
• Tri-Tip: The tri-tip sirloin is cut from the bottom of the sirloin and gets its name from the triangular shape. Although this cut is lean, it does have a decent amount of fat and boasts a buttery, beefy flavor and tender texture.
• Flank: Flank steak has an intense, rich beef flavor and it works great in stir-fries over fast, hot heat. However, there are two keys to using a flank steak in stir fry. First, it is imperative you thinly slice and cut the steak against the grain to prevent toughness. Also, do not overcook flank steak – it can go from tender and juicy to tough very quickly!
• Flat Iron: The flat iron steak, sometimes called the top blade or shoulder top blade, has plenty of marbling that results in a rich, beefy flavor. If you like New York Strips, this cut of beef has very similar tenderness and marbling, and at a reasonable cost.
• Top Loin: Often called a New York strip, the strip of the top loin is bold and beefy in flavor.
• T-Bone: The T-Bone steak is actually two cuts of beef in one – it combines the beefy flavor of a New York strip and the mild, tenderness of the tenderloin.
• Tenderloin: The tenderloin, also called a Filet Mignon, is very mild in flavor with a very soft, tender texture.
• Rib Eye: The rib-eye is extremely tasty with has a tender, juicy texture and a rich, mild buttery flavor.

Hoisin sauce is a thick, sweet and salty condiment commonly used in Chinese cuisine. Hoisin, also known as Chinese barbecue sauce, is made from soybeans, vinegar, garlic, sugar and a variety of spices. This dark red condiment is frequently used to prepare Asian stir-fries, grilled dishes and as a marinade for meats.

Hoisin sauce can be located in the ethnic aisle, or international food section of most major grocery stores in the United States.

Hoisin sauce lends a unique savory, sweet, and umami flavor to this recipe for chinese beef stir fry with mushrooms. And, unfortunately, there isn’t a great substitution for hoisin in this recipe.

If you can’t seem to find any Asian sauce at your local grocery store, your best bet is to make your own. There are a lot of great, easy recipes out there, so if you find yourself in a pinch, google it. A simple search of “homemade hoisin sauce” will yield a bunch of recipes. Pick the one that looks best to you!

However, if you’re in a pinch below are a few substitutes you can try:

• Soy sauce and honey: Combine low-sodium soy sauce with a touch of honey to replicate the sweet and savory elements of hoisin sauce.
• Teriyaki sauce: Lends a similar sweet and savory profile, but with a slightly different flavor. You’ll want to use a bit less teriyaki sauce as it’s typically sweeter than hoisin sauce.
• Oyster sauce: Adds a savory and umami flavor, but lacks the sweetness of hoisin sauce. If opting for this substitution, add a touch of honey or brown sugar to compensate.

A wide variety of fresh mushrooms will work well in this dish. However, please note, each will offer a slightly different texture and flavor:

• White button mushrooms: A readily available and versatile option with a mild flavor.
• Crimini mushrooms: Similar to a white button mushroom but with a slightly deeper and earthier flavor.
• Shiitake mushrooms: Offer a richer and more umami flavor compared to white button mushrooms.
• Oyster mushrooms: Have a delicate texture and a mild, slightly sweet flavor.

For a combination of textures and flavors, feel free to use a mix of your favorite mushroom varieties.

You can always cook a stir fry ahead of time; however, it will taste like leftovers. But that doesn’t mean you can’t prepare the ingredients beforehand. Since stir fries come together very quickly, it’s actually best to prepare the ingredients ahead of time. You can chop the veggies and make the stir fry sauce in advance. However, cook the mushroom beef stir fry just before serving to ensure the freshest flavors and textures.