This is the creamy beef and mushroom recipe you’ll actually keep. It’s rich, deeply savory, and perfect over rice or pasta. Add this to your weeknight staples rotation, you won’t regret it!
Ingredients and Substitutions
*The Recipe Card below includes all the full detailed instructions!
Beef: Go for any cut of beef that’s accessible, just be sure to cut it against the grain and into thin slices for the most tender chew (I like going for sirloin or rib eye).
Mushrooms, garlic, shallots: Mushrooms give the dish a natural umami and complex taste. Garlic and shallots provide it with the needed aromatic base. You may omit the mushrooms if you’d like.
Flour: We cook out the flour for just about a minute to act as the thickener for the sauce. You can substitute this with cornstarch if desired.
Beef broth, heavy cream: This will make up the rich, savory sauce. Beef broth can be replaced with chicken broth. Heavy cream can be substituted with evaporated milk (don’t use regular milk as it can curdle!)
Soy sauce, dark soy sauce, lemon: Some seasonings to provide a balance of savory and tang. Dark soy sauce provides a deeper, richer flavor and color to the dish, but can be replaced with regular soy sauce. Lemon juice can be replaced with lime juice.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Sear the beef until browned, set aside.
Saute the mushrooms, onions, and garlic. Add in the flour and cook briefly.
Pour in the beef broth, cream, soy sauce, dark soy sauce lemon and cook to thicken. Add back in the beef and serve with green onions.
Cooking Tips
Slice the beef thinly and against the grain: Especially when using tougher, leaner cuts, this will help create a a more tender chew. A good tip is to cut the beef slightly frozen (so it’s firmer) and with a sharp knife.
Adjust the sauce to taste: Feel free to add more soy sauce for a deeper savory taste, and lemon juice for a brighter tang. You can even boost the umami notes with a few dashes of liquid seasoning, pork bouillon powder, or even fish sauce!
Layer your flavors: Let the beef and mushrooms have time to sear and brown. This develops those deep flavors that will make the dish taste even better.
FAQs
Can I meal-prep this?
Yes, it reheats well for up to 5 days in the fridge. Add a splash of beef broth or water when reheating (via microwave or stovetop) to loosen the sauce.
What do I serve this with?
Serve over steamed rice, garlic rice, egg noodles, or mashed potatoes. Filipino-style, it’s perfect with plain rice and a side of buttered corn.
My sauce is still runny, what do I do?
It will thicken eventually! Simmer uncovered for a few minutes to reduce, or, to speed up the process, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it in until thickened.
Creamy Beef Mushroom Recipe
2
servings15
minutes15
minutes30
minutesThis is the creamy beef and mushroom recipe you’ll actually keep. It’s creamy, deeply savory, and perfect over rice or pasta. Add this to your weeknight staples rotation, you won’t regret it!
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Ingredients
1 tablespoon neutral oil
1/2 pounds beef, thinly sliced (rib eye, sirloin, and flank are good cuts)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 cup chopped mushrooms (button, cremini, shiitake, and oyster all work)
1 shallot, chopped
5 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup unsalted beef broth
1/2 cup heavy cream
2 teaspoons soy sauce
2 teaspoons dark soy sauce
2 teaspoons lemon juice
1 green onion, chopped
Directions
- In a large pan, heat the oil over medium-high heat. Add in the beef and season with the salt and pepper. Briefly fry until seared and browned on all sides, about 2 minutes, then transfer to a separate dish.
- In the same pan, add in the butter and melt. Add in the mushrooms, and cook over medium-high for about 3 to 5 minutes stirring occasionally until browned.
- Add in the shallots and garlic, and cook for about 2 minutes until the shallots soften and the garlic is golden in color.
- Sprinkle in the flour, and stir. Cook for about 30 seconds, just to remove the raw flour taste.
- Pour in the beef broth, heavy cream, soy sauce, dark soy sauce, and lemon juice. Mix well, then bring to a boil. Continue to boil for 5 to 7 minutes to thicken the sauce, stirring occasionally.
- Once thickened, add the seared beef back to the pan and stir to coat the beef. Transfer to a serving dish and top with the green onions.
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