Beef Stir Fry with Shiitake Mushrooms

This Beef Stir Fry with Shiitake Mushrooms recipe is quick and simple to make. Who needs to wait for the delivery guy when this is quicker, cheaper and tastes glorious!

Close up portrait image of a steaming portion of beef stir fry with shiitake mushrooms and shredded chili against a dark backdrop

Beef Stir Fry with Shiitake Mushrooms.

It would seem that one of our local stores has come across a supply of Shiitake Mushrooms and I am not one to look a gift horse in the mouth. So here I am with another Chinese inspired fakeaway recipe!

It is fabulous to have these mushrooms available at the moment and I am cooking with them a lot.

Although my hot and sour soup is the only one that has appeared here, so far.

This recipe is incredibly quick, sure I have 20 minutes on the recipe but I reckon I could have this down in 15 if I was pushed!

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.

Portrait image of two portions of beef stir fry served with rice on black plates with pale blue chopsticks

What Cut of Beef To Use?

When it comes to beef you want something that is already pretty tender.

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.

I use Sirloin Steak it is something that can cook quickly and remain tender! It is the same cut I use in my popular Beef and Broccoli stir fry.

You could also use something like flank, skirt or hangar steak.

A great tip for getting super tender beef is hidden in the preparation of the beef as well as the cooking.

You want to cut your beef against the grain. Essentially you cut perpendicular to the way that the muscle fibres run.

By doing this you are shortening those fibres, this means you do not need to do that with chewing. Ergo, beef that feels more tender!

You could flip this around and make it with chicken but you would need to cook it a little longer.

Not much though, just a couple of extra minutes with the chicken in the pan over the beef so still super quick.

Square image of a two steaming hot portions of beef stir fry with shiitake mushrooms served on black plates with pale blue chopsticks

Shiitake Mushrooms.

Shiitake mushrooms have been around since the 13th Century in Chinese food and I love them.

Whilst their flavour is relatively mild they do act as a flavour sponge for other flavours. You can even get them dried which is what I use in this beef noodle soup!

They also have the most incredible texture, they are particularly firm and almost meaty in texture.

All of this means they sit perfectly alongside the beef in this recipe.

You could also increase the mushroom levels in this recipe and reduce the beef without impacting the flavour too much. 

You can also play with different mushrooms. I have made this with oyster mushrooms, chestnut, regular mushrooms and portobello mushrooms. It just works! 

Steaming hot landscape image of beef stir fry with shiitkae mushrooms and shredded chili against a dark backdrop served on black plates with pale blue chopsticks
Super Quick Beef Stir Fry with Shiitake Mushrooms

Super Quick Beef Stir Fry with Shiitake Mushrooms

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This simple and frighteningly quick stir fried beef recipe proves that "better than takeaway" food can be made in your own kitchen!


  • 300 g Sirloin Steak
  • 100 g Shiitake Mushrooms
  • 100 g Spring Onions
  • 65 g Red Chilies
  • 1 Tbsp Dark Soy Sauce
  • 1 Tbsp Light Soy Sauce
  • 2 Tsp Corn Flour
  • 4 Garlic Cloves
  • 2 Tbsp Hoisin Sauce
  • 1 Tsp Sesame Oil
  • 1 Tbsp Shaoxing Wine
  • 1 Tbsp Flavourless Cooking Oil


  1. Slice the steak into thin strips maybe 3-4mm wide across the grain of the beef.
  2. Cut the white part of the spring onions into 1cm lengths and finely slice the green parts, then finely slice the garlic.
  3. Deseed and finely slice the chilies length ways, don't go too hot with these, the heat should be subtle in this dish.
  4. Remove the stalks from the mushrooms and finely slice the caps, we are only using the caps here, freeze the stalks for another use.
  5. Finely slice the garlic.
  6. Combine the soy sauces with the cornflour (cornstarch in the US) and add the thinly sliced beef and allow to marinade for 10 mins.
  7. Combine the Hoisin sauce, Shaoxing wine and sesame oil in a bowl and set aside.
  8. Heat half of the cooking oil in a wok over a high heat and just as it begins to smoke.
  9. Fry the shiitake mushrooms and white parts of the spring onions for 2 mins and then remove and set aside.
  10. Now add in the remaining oil and add in the chili strands and garlic and fry for 30 seconds.
  11. Throw in the beef with marinade and cook for a couple of minutes.
  12. Now return the spring onion and mushroom mix to the wok and add the Hoisin mix and cook for 30 seconds or until the sauce bubbles.
  13. Finally, garnish with the green parts of the spring onions.


Serve with some simply boiled jasmine rice, again with all stir fried dishes get all of your ingredients ready before you begin.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 560 Total Fat: 32g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 138mg Sodium: 1342mg Carbohydrates: 22g Fiber: 4g Sugar: 9g Protein: 46g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

24 thoughts on this Recipe:

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

  2. 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.

  3. I love recipes like this – super easy and super tasty! Totally perfect for a busy weeknight! And I’m a big fan of shiitake mushrooms too ๐Ÿ™‚

  4. Love the earthiness these mushrooms bring to the dish. Perfect combination of flavours. Nice for a weeknight dinner. Makes the perfect leftovers too.

  5. I’ve never eaten Shiitake mushrooms :O I can never see them in my local stories! And seriously – who WOULD order takeout when you can make something like this beautiful looking dish??

    • I am quite surprised one of our local store has been stocking them, not exactly your traditional Hungarian ingredient… However I have been making this disg for years with chestnut mushrooms and it still works exceptionally well.

  6. Why would anyone order takeout when you can make something as delicious as this? It looks delicious and I wish I could eat it through the screen.

    • I reckon I would still order take out on a lazy movie night if the nearest takeaway place wasn’t 100km away ๐Ÿ˜ฎ But you are right it would definitely be a rarity!


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