This Chinese Beef Stir Fry recipe is bursting with robust flavors and can be ready in 30 minutes or less! Featuring tender ground beef mixed with savory mushrooms, red onions, and flavorful aromatics in a sweet and savory brown sauce! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
1TBSNeutral-flavored Oil(such as vegetable or canola)
½small Red Onion- finely chopped
1poundGround Beef(SEE NOTES)
3/4CupMushrooms (button or baby bella)- finely chopped (SEE NOTES)
3small clovesGarlic- minced
Salt & Pepper- to taste
3TBSReduced Sodium Soy Sauce
1TBSRice Wine Vinegar
Optional for Serving:
4CupsCooked Rice-long grain is best, such as jasmine or basamati
Carrot-cut into matchsticks
Avocado-sliced or diced
Scallions- curls or sliced
Sesame Seeds- Crushed Red Pepper Flakes
Make the sauce: In a small bowl whisk together all the ingredients for the sauce. Set aside.
Stir-fry: Heat the oil in a wok or large skillet over medium-high heat. Add in the onion and cook for 1-2 minutes, or until starting to soften. Add in the beef, and season generously with salt and pepper. Sauté until almost browned, breaking it up as you go, about 4 minutes. Add in the mushrooms and continue to stir-fry for an additional 3-4 minutes. Add in the garlic, ginger and season again with salt and pepper.* Cook until aromatic, about 1 minute.
Add in the sauce and cook for an additional 2 minutes, or until everything is coated and the beef is cooked through. Taste and adjust for seasoning with salt and pepper.
Serve: Add rice or noodles to the bottom of serving bowls and top with beef. Alternatively, this beef is really good in lettuce wraps! Garnish with desired toppings and serve warm. Enjoy!
Beef: This recipe utilizes ground beef, and while you can use any ground beef you would like, I used lean ground sirloin. If you use regular ground beef or ground chuck, you may need to wipe the excess fat from the pan after browning the beef and before adding in the mushrooms. Use your best judgement!
Mushrooms: The recipe calls for finely chopped mushrooms, and I highly recommend using white button or cremini (baby bella) mushrooms. Make sure you do NOT soak the mushrooms to clean them. Instead, use a damp paper towel to wipe any dirt from the mushroom, or give them a very quick, light rinse with cool water and pat dry.
Seasoning: Make sure you season the stir-fry with salt and pepper in layers, as you cook - i.e. season the onions, season the beef, season the ginger/garlic, season the sauce. Adding salt and pepper in layers will ensure the dish as an entirety is seasoned properly!
Nutritional information is an approximation based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.