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Spicy Chinese Beef and Shiitake Mushroom Fakeaway Stir Fry

Chinese beef and shiitake mushroom stir fry is a quick & easy fakeaway recipe that is way quicker than your local delivery & just as tasty.

When I say quick, this stir fry recipe takes around 10 minutes to prepare and about the same again to cook, which means dinner’s ready in a real hurry!

Chinese beef and shiitake mushroom stir fry.

Beef and Shiitake Mushroom Stir Fry

You can’t amble far through my website without stumbling across a Chinese fakeaway recipe.

Spending 13 years living in the middle of nowhere gave me plenty of time to work on both my recipes and techniques.

I have everything from hot and sour soup, vegetarian mushroom chow mein recipe, quick kung po prawns and Chinese chicken and mushrooms to Chinese spare ribs.

This beef and shiitake mushroom recipe is incredibly quick, you can take this from cupboard to table in 15 minutes if pushed. But take your time and your dinner is served in just 20.

It is sweet, sour, salty and spicy, it features all the flavours you expect from a good fakeaway dinner.

It is also quicker, cheaper and tastes every bit as good as your local takeaway.

If you like beefy Chinese-style fakeaway recipes check out my beef and broccoli stir fry, black pepper beef, beef in black bean sauce, Chinese beef curry and Szechuan beef recipes.

Spicy steak and shiitake mushroom stir fry serve with rice.

Frequently Asked Questions

What cut of beef should I use?

As I have mentioned in the recipe, I usually use sirloin steak or rump steak in this recipe because I think they have a nice balance between price, taste and tenderness.

But you could use everything from fillet which is the most expensive with the least flavour, but most tenderness, to skirt or flank which is the cheapest, with the most flavour but least tenderness.

We do marinade the beef with cornflour and soy which helps a little. But that is not enough to break down a tough cut of meat.

What does cutting “across the grain” mean?

Cutting the beef against or across the grain means that you cut perpendicular to the way that the muscle fibres run.

By doing this you are shortening those fibres, as a result, the beef feels more tender!

Can I use other types of mushroom?

Yes, absolutely, I’ve made this beef and mushroom stir fry with everything from king oyster mushrooms to portobello mushrooms and chestnut mushrooms to regular old button mushrooms.

They all work perfectly.

Why are you not using the stalks of the mushrooms?

I find that the stalks of shiitake mushrooms can be tough and woody when they are quickly cooked, I will usually freeze them and throw them into soups or stews later.

Can I cook this in advance?

I honestly would not bother, this recipe cooks in just 10 minutes, which is not a great deal longer than it would take to reheat well.

You can do all of the preparation hours in advance though.

Close up Chinese beef and shiitake mushroom stir fry.

Serving Suggestions

I’ve served this Chinese beef and shiitake mushroom stir fry with some plain steamed rice in these images, but there is a whole world of fakeaway sides that this works well with.

Sticking with rice, the obvious alternative is egg fried rice or special fried rice if you really want to push the boat out.

Noodles also make a great side to this dish and a plain chow mein would probably be my first choice, but this cold soba noodle salad would be awesome too.

If you want to increase the veggies and add some greens, how about a simple asparagus stir fry or stir-fried broccoli?

Chinese fakeaway style spicy beef and shiitake mushroom stir fry.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • Wok.
  • Kitchen knife.
  • Chopping board.
  • Weighing scales and or measuring cups and spoons.
  • Mixing bowls.
  • Stirring and serving spoons.
Chinese fakeaway style spicy beef and shiitake mushroom stir fry.
Yield: 2 Servings

Chinese Beef and Shiitake Mushroom Fakeaway Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This Chinese beef and shiitake mushroom stir fry is quick and simple to make and tastes just like your favourite takeaway!


  • 300g (10oz) Beef, I usually use Rump or Sirloin Steak
  • 100g (¾-1 Cup) Shiitake Mushrooms
  • 3-4 Spring Onions
  • 2 Medium Hot Red Chilli Peppers
  • 1 Tbsp Dark Soy Sauce
  • 1 Tbsp Light Soy Sauce
  • 2 Tsp Cornflour
  • 4 Garlic Cloves
  • 2 Tbsp Hoisin Sauce
  • 1 Tsp Sesame Oil
  • 1 Tbsp Shaoxing Wine
  • 1 Tbsp Cooking Oil


  1. Slice the steak into thin strips 2-3mm (⅛") wide across the grain of the beef.
  2. Combine the soy sauces with the cornflour, add the thinly sliced beef and allow to marinate whilst you prepare the remaining ingredients.
  3. Cut the white part of the spring onions into 1cm (½") pieces and finely slice the green parts.
  4. Peel and slice the garlic cloves as thinly as you can.
  5. Deseed and finely slice the chilli peppers lengthways.
  6. Remove the stalks from the mushrooms and finely slice the caps, we are only using the caps here, freeze the stalks to make a stock or soup.
  7. Combine the Hoisin sauce, Shaoxing wine and sesame oil in a bowl and set aside.
  8. Heat a wok over a high heat and when it is shimmering hot, add half of the cooking oil.
  9. Fry the shiitake mushrooms and white parts of the spring onions for 2 minutes then remove and set aside.
  10. Pour in the remaining oil and stir fry the chilli strands and garlic and fry for 30 seconds.
  11. Throw in the beef with marinade and fry for a couple of minutes.
  12. Pour in the hoisin sauce mix, return the mushrooms and spring onions and cook for 60 seconds.
  13. Throw in the green parts of the spring onion, fry for a final 30 seconds and serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 560Total Fat: 32gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 138mgSodium: 1343mgCarbohydrates: 22gFiber: 4gSugar: 9gProtein: 45g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Friday 16th of November 2018

I cooked this tonight and my husband and I loved it. Thanks a lot, Brian!

Brian Jones

Friday 16th of November 2018

Glad you enjoyed it :)


Friday 20th of April 2018

That looks so delicious and flavorful! My husband is a big fan of mushrooms and would love to try out this dish for him.

Brian Jones

Saturday 21st of April 2018

Thanks Priya, hope he enjoys it.


Thursday 19th of April 2018

Oh my goodness this looks good! I just happen to have all the ingredients on hand too - I'll be making this soon!

Brian Jones

Friday 20th of April 2018

I like it when that happens :D Enjoy!


Thursday 19th of April 2018

This stir fry looks so colorful and tempting! Beef and mushrooms is such a delicious combination! Would definitely try this recipe soon!

Brian Jones

Friday 20th of April 2018

Enjoy :)

Corina Blum

Thursday 19th of April 2018

This looks like a brilliant quick midweek meal but so full of flavour too. I really need to look out for some shiitake mushrooms next time I'm shopping.

Brian Jones

Friday 20th of April 2018

They seem really popular here now, but you can cook this with preserved shiitake mushroom too :)

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