This Chinese Beef Mushrooms with Oyster Sauce recipe is 100% my mom’s recipe. She cooked it quite often when we were younger. Well, back then, I hated it. I ate it. But I hated it. I didn’t know why and I still don’t. I don’t plan to drill on it.
Funny that I am married and live half a world away from her and I miss it. Isn’t that funny? Being ironic is an understatement. Anyway, I guess when you had something great in front of you, you didn’t cherish or appreciate it until it is no longer there. One never really knew how much the value of something was until it was gone.
Total Time: 20 Minutes
Prep Time: ZERO
Active Cook Time: 20 Minutes
As I mentioned before, this is my mom’s recipe. Many people love to pair beef and mushrooms together. But my mom makes this in a Chinese way. It used to be a side dish on our family table. In other words, it is expected to pair with steamed white rice.
You know me...I always love to make some twists. Honestly, I think just pairing this recipe with rice is very boring. Maybe that was the reason why I hated it. So, I pair it with lettuce bowls/wraps and make it a eat-with-your-hands dinner.
If you serve this recipe in a big dinner where your guests are going to assemble their plate, serve Sriracha Chicken Lettuce Wrap together. This gives them more options which you only need very little work. It's a win-win.
1 lb (454g) 85% Lean Ground Beef
2 Packs (10oz / 283g each) Pre-slices and pre-washed Portabella Mushrooms
2 Scallions (chopped)
Steamed White Rice
1 tsp Superior Light Soy Sauce
1 tbsp Oyster Sauce
2 tbsp Corn Starch
1 tsp Water
Salt and pepper to taste
Serve This With:
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