Beef and Shiitake Stir-Fry
- Yield
- 8 servings
Thin strips of sirloin brown fast in a hot wok, then join shiitakes, bok choy, red peppers, celery and green onions in a glossy soy and beef broth sauce. Serve it over rice.
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Ingredients
Batches and reset
8 servings · US measures · 1 batch
Batching
This recipe already cooks in batches in one wok; for half, use half of each ingredient and the same high heat.
Original recipe: 8 servings.
Rice for serving and extra soy sauce at the table are excluded from the base nutrition scenario. Nutrition is incomplete because sliced shiitakes by the cup have no cited weight.
Before you start
- Read through the recipe before heating the wok. Slice the beef and vegetables and mix the sauce first.
Directions
Read and gather
For the whole recipe
Read through the recipe and gather the equipment. Use the ingredient lines to prepare and measure everything, and set the cut vegetables in groups beside the stove; stir-frying moves fast. Everything is cut, measured and within reach.
Stir the sauce
For each batch
Stir the cornstarch, condensed beef broth, about 1/2 cup soy sauce and sugar in the mixing bowl until smooth, with no lumps of cornstarch.
Heat the wok and brown the beef
For each batch
Heat 1 tbsp canola oil in the 14-inch wok over high heat until it shimmers. Brown the beef in two batches, spreading each in a single layer, until browned on the outside, then move it to the plate.
Stir-fry the vegetables
For each batch
Stir-fry the vegetables over high heat in batches, starting each with a share of 1 tbsp canola oil, until crisp-tender: bright in color with a little bite. Move each batch to the plate with the beef.
Stir and thicken the sauce
For each batch
Stir the sauce again, pour it into the wok and cook over high heat, stirring, until it bubbles and turns thick and glossy.
Return and toss
For each batch
Return the beef, its juices and the vegetables to the wok and toss over high heat until everything is hot and coated with sauce.
Taste the stir-fry
For each batch
Taste the stir-fry. Aim for savory and lightly sweet, with crisp-tender vegetables. If it tastes flat, add soy sauce to taste. The stir-fry tastes savory and balanced.
Divide and serve
For the whole recipe
Divide the stir-fry into 8 servings and serve it hot over hot cooked long-grain white rice to taste. Each plate is hot and glossy with sauce.
About this recipe
Why it works
Browning the beef in batches over high heat keeps it from steaming, and cooking the vegetables separately keeps them crisp-tender. Cornstarch in the sauce thickens it to a glossy coat in a minute of bubbling.
Associated with
US home cooking using a Chinese stir-fry technique
Stir-frying is recorded in China from the 6th century and became common with metal woks in the Song dynasty. This is a recent American home version built on soy sauce and beef broth; nothing in it is specific to Japanese cooking.
Taste
- Sweet
- Sour
- Salty
- Bitter
- Savory
- Heat
Soy sauce and beef broth make a deeply savory, salty sauce, balanced with a little sugar., Shiitake adds earthiness; bok choy, peppers and celery stay crisp. · tender beef strips, crisp-tender vegetables in a glossy, thickened sauce · hot
Skill level
Easy
A standard stir-fry; the skill is keeping the pan hot and working in batches.
Allergens
Contains: soybeans, wheat (soy sauce).
Check the beef broth label for wheat and soy, and the shiitake pack.
Diets
Vegetarian: Doesn't fit as writtenPescatarian: Doesn't fit as writtenVegan: Doesn't fit as writtenDairy: See the allergen linesEgg: See the allergen linesGluten: See the allergen lines
Occasions
Serving and keeping
Best served: Right away, as soon as everything is hot and coated Over hot steamed long-grain white rice
Make ahead: Cook just before serving.
Storage: Refrigerate within 2 hours (1 hour above 90 °F / 32 °C). Frozen, it keeps best for about 2 to 3 months.
Leftovers: The vegetables lose their crispness when reheated.
Food safety
- Use a separate board for the raw beef and wash your hands and knife after slicing it.
- Brown the beef in batches so it sears rather than steams, and make sure it is cooked through when it goes back in.
- Refrigerate leftovers within 2 hours (1 hour above 90 °F / 32 °C) and reheat to 165 °F (74 °C).
We make no statement about cross-contact in your kitchen or in packaged ingredients. Check the broth and soy sauce labels.
Nutrition notes
The soy sauce and condensed beef broth make this very salty. Reduced-sodium soy sauce and low-sodium broth lower it substantially.
Swap notes
soy sauce
Use: reduced-sodium soy sauce, with low-sodium beef broth
What changes: Less salty and a slightly thinner sauce; add a little extra cornstarch if needed.
Not a swap: Full-salt soy sauce with condensed broth.
boneless beef sirloin steak · vegetarian
Use: extra-firm tofu, pressed and cut into strips
What changes: Use vegetable broth in place of the beef broth.; Brown the tofu in batches until golden.; Less meaty, with a softer protein.
Not a swap: Beef broth with the tofu, which is meat-based.
boneless beef sirloin steak · catholic.abstinence
Use: peeled shrimp
What changes: Shrimp cooks more quickly; cook until pearly and opaque.; Beef broth itself is not forbidden (USCCB), but vegetable broth keeps the dish clearly without meat.
Not a swap: Any other meat, including pork or chicken.
boneless beef sirloin steak · kosher.mainstream
Use: kosher beef chuck or shoulder steak
What changes: Use kosher beef broth and certified soy sauce.; Chuck is beefier; slice it thinner across the grain.
Not a swap: Sirloin, a hindquarter cut that most kosher supply excludes.
boneless beef sirloin steak · halal.general
Use: halal beef sirloin or top round
What changes: Use halal-certified beef broth; views on the fermentation alcohol in soy sauce still differ.
Not a swap: Beef without halal certification.
These notes don't change the amounts, allergens or nutrition shown for this recipe.
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- Recipe url
- https://isthebestrecipe.com/beef/beef-and-shiitake-stir-fry
- Name
- Beef and Shiitake Stir-Fry
- Servings
- 8
- Recipe yield
- 8 servings
- Recipe ingredient
- 3 tbsp cornstarch, 1 can condensed beef broth, about 1/2 cup soy sauce, 2 tbsp granulated sugar, 2 tbsp canola oil, 2 lb boneless beef sirloin steak 3/4 inch thick, cut across the grain into thin strips, about 4 cups fresh shiitake mushrooms stems removed, sliced, 1 whole bok choy thinly sliced, 2 whole medium red bell peppers cut into 2-inch strips, 3 stalks celery sliced, 2 whole medium green onions cut into 2-inch pieces, to taste hot cooked long-grain white rice for serving
- Copy action wording
- Copy recipe and estimated nutrition
Sources
- Stir frying (Wikipedia (English), 2026-09-15)
- Source recipe page (wc116-c-31) by Campbell's Kitchen (Allrecipes (Dotdash Meredith), 2026-03-31)
- Food Allergies: What You Need to Know (major food allergens under FALCPA and the FASTER Act) (U.S. Food and Drug Administration, 2026-03-11)
- Regulation (EU) No 1169/2011, Annex II: Substances or products causing allergies or intolerances (legislation.gov.uk (The National Archives) copy of the EU regulation text, 2014-02-19)
- Four Steps to Food Safety (U.S. Centers for Disease Control and Prevention, 2025-11-24)
- Cold Food Storage Chart (FoodSafety.gov, 2023-09-19)
- Sodium in Your Diet (U.S. Food and Drug Administration)
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Nutrition Values
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