Beef and Mushroom Stir-Fry with Soy Ginger Sauce

This savory Beef and Mushroom Stir-Fry features thinly sliced tender beef and hearty mushrooms tossed in a glossy soy ginger sauce that’s umami-rich, slightly sweet, and aromatic. Ready in under 30 minutes, it’s a perfect weeknight dinner over rice or noodles, balancing bold Asian flavors with simple ingredients.

Why You’ll Love This Recipe:

You’ll adore this dish because it’s incredibly fast yet feels like takeout—tender, juicy beef that melts in your mouth thanks to a smart marinade, paired with meaty mushrooms that soak up every drop of the irresistible soy ginger sauce.

The fresh ginger adds a bright, zingy warmth that cuts through the richness, while the sauce clings perfectly without being overly heavy. It’s versatile, family-friendly, customizable, and uses pantry staples for minimal shopping.

Plus, it’s healthier than restaurant versions (less oil, controlled sodium), and cleanup is a breeze with one pan. Once you try it, it’ll become your go-to for busy evenings when you crave something comforting and flavorful.

Yield: 4 servings

Beef and Mushroom Stir-Fry with Soy Ginger Sauce

Print

Quick, tender beef and mushrooms in a glossy soy ginger sauce—flavorful Asian stir-fry ready in minutes!

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 15 minutes

Total Time 40 minutes

Ingredients

• 1 lb (450g) flank or sirloin steak, thinly sliced against the grain
• 12 oz (340g) mushrooms (cremini or button), sliced
• 3 tablespoons soy sauce (low-sodium preferred), divided
• 1 tablespoon oyster sauce
• 1 tablespoon fresh ginger, grated or finely minced
• 3 garlic cloves, minced
• 2 green onions, sliced (for garnish and flavor)
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch, divided
• ½ teaspoon baking soda (optional, for tender beef)
• 2 tablespoons vegetable oil (or neutral oil), divided
• 1 teaspoon sugar
• Optional: cooked rice or noodles, for serving

Instructions

1. Prep the beef like a pro: In a bowl, toss your thinly sliced beef with 1 tablespoon soy sauce, ½ teaspoon baking soda (if using), 1 teaspoon cornstarch, and a pinch of black pepper. Mix well and let it marinate for 15 minutes—this little trick makes the beef super tender and velvety!
2. Whip up that magical sauce: In a small bowl, combine the remaining 2 tablespoons soy sauce, oyster sauce, grated ginger, sugar, 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry), and sesame oil. Stir until smooth—this glossy, gingery goodness is what ties everything together!
3. Get your wok screaming hot: Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until it's shimmering—high heat is your friend for that perfect sear.
4. Sear the beef beautifully: Add the marinated beef in a single layer (do batches if needed). Stir-fry for 1-2 minutes until browned but still pink inside—remove to a plate right away so it stays juicy!
5. Sauté those earthy mushrooms: In the same wok, add the remaining 1 tablespoon oil. Toss in the sliced mushrooms and stir-fry for 3-4 minutes until they release moisture and turn golden—don't stir too much; let them caramelize for max flavor!
6. Aromatics time—smell the magic: Add minced garlic and a bit of green onion whites. Stir for 30 seconds until fragrant—your kitchen will smell amazing!
7. Bring it all back together: Return the beef and any juices to the wok with the mushrooms. Give everything a quick toss.
8. Pour in the sauce and watch it shine: Stir the sauce once more, then pour it over the beef and mushrooms. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats everything in a glossy, irresistible layer.
9. Finish with freshness: Turn off the heat, sprinkle with remaining green onions for a pop of color and crunch. Taste and adjust—if you want more zing, add extra ginger!
10. Serve it up hot and happy: Plate over steamed rice or noodles, dig in immediately, and enjoy every savory, gingery bite—this one's a crowd-pleaser!

Notes

Use fresh ginger for the best flavor—powdered won't give the same bright kick. If your sauce seems too thick, add a splash of water or broth. Always cook on high heat for authentic stir-fry texture!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 411Total Fat 25gSaturated Fat 7gUnsaturated Fat 18gCholesterol 104mgSodium 936mgCarbohydrates 12gFiber 2gSugar 4gProtein 34g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Recipe Tips and Tricks:

• Slice beef thinly against the grain for maximum tenderness—freeze it for 20-30 minutes first to make slicing easier.
• Use baking soda in the marinade (just a pinch) to velvet the beef, giving it that silky restaurant texture.
• Don’t overcrowd the wok; cook in batches if needed to get a nice sear instead of steaming.
• Prep all ingredients before heating the pan—stir-fries move quickly!
• Taste the sauce and adjust ginger/soy for your preference; fresh ginger is key for punch.
• High heat is essential for that wok hei (smoky flavor)—use a carbon steel wok if possible.

Ingredients Notes:

• Beef: Flank, sirloin, or ribeye works best—choose a cut with some marbling for juiciness; thinly slice it so it cooks fast and stays tender.
• Mushrooms: Cremini, shiitake, or button—cremini offer great earthiness and hold shape well; wipe clean instead of washing to avoid sogginess.
• Soy sauce: Use low-sodium to control saltiness; combine with a touch of dark soy for deeper color if available.
• Ginger: Fresh is non-negotiable—grate or julienne for bright, aromatic heat that defines the sauce.
• Other aromatics: Garlic adds depth; green onions bring freshness at the end.
• Sauce extras: A bit of oyster sauce for umami richness, sesame oil for nutty finish, and cornstarch slurry for glossy cling.

Variations and Substitutions:

• Make it vegetarian: Swap beef for tofu, tempeh, or extra mushrooms/portobellos for hearty texture.
• Spice it up: Add chili flakes, sriracha, or fresh chilies to the sauce for heat.
• Veggie boosts: Toss in broccoli, bell peppers, snap peas, or carrots for color and crunch—add them after mushrooms.
• Gluten-free: Use tamari instead of soy sauce and ensure oyster sauce is GF or substitute with hoisin.
• Lower carb: Serve over cauliflower rice or zucchini noodles instead of white rice.
• Protein swap: Try chicken, shrimp, or pork strips with the same marinade and sauce.
• No oyster sauce? Use extra soy + a dash of Worcestershire or hoisin for similar umami.

Storage Options:

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce—avoid microwaving to prevent tough beef. Freezer-friendly for up to 2 months (thaw overnight in fridge before reheating); the texture holds well but mushrooms may soften slightly.

Dish Gallery

Please share this Beef and Mushroom Stir-Fry with Soy Ginger Sauce with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Beef and Mushroom Shepherd’s Pie – Comfort Food Recipe