Simple, savory, and juicy, this pan-seared steak with mushroom and garlic recipe is packed with flavors and textures and perfect for dinner.
Simple recipes are the best. They don’t take a long time to prepare, yet they bring out the best of the ingredients if done correctly. One of them is the pan-seared steak with mushroom and garlic recipe we are making today. If you want to add a quick main dish to a busy weeknight, you have to try this beef recipe.
Why You Will Like This Recipe
- It’s simple and quick.
Cut, marinate, pan-sear; these are the three steps of making this pan-seared steak with mushroom and garlic recipe. It takes a little more than 40 minutes, including the marinade, from the beginning to the end. But you can always marinate the beef and get other steps done simultaneously.
Also, there is no deep-frying or dredging involved. You only need a pan and a spatular for this recipe. So no mess, no fuss.
- It’s delicious.
Simple recipes are the best because they preserve the ingredients’ original flavors. Cooking in a short time helps to maintain the juiciness of the steak. And the mushrooms add a different texture to the dish. This pan-seared steak with mushroom and garlic recipe is simple but packed with flavors.
- Meal-prep friendly.
I love prepping my meals ahead, so I don’t have to cook every night after a long workday. This recipe freezes and reheats well. And you can make multiple portions and store them for later. Defrost, reheat and add some veggies and rice. And you have a complete meal.
How to make pan-seared steak with mushroom and garlic
Unlike the king oyster mushroom with beef I made before, I use ribeye steak in this recipe. Ribeye is fattier compared to sirloin and beef tenderloin. But, at the same time, it remains juicy under high heat and is less likely to be overcooked.
Ingredients for steak recipe
- 1 lb of ribeye steak
- 8 medium-sized mushrooms
- 4 cloves of garlic
Marinade
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1/2 cornstarch
- A pinch of salt and pepper
Seasoning
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- A pinch of pepper
Making this pan-seared steak recipe step-by-step
Rinse beef with water and chop into 2″ x2″ blocks. Add one tbsp of light soy sauce, half a tbsp of dark soy sauce, half a tablespoon of cornstarch, and a pinch of salt and pepper.
Stir to mix evenly. Cover the bowl with a wrapper and marinate for 30 minutes.
Wash the mushrooms tenderly and remove dirt on the stems (if any). Chop the mushrooms into slices.
Remove the peel of the garlic gloves and half each of them for later.
On a pan, heat two tsp of oil over medium heat and coat the bottom of the pan evenly.
Add beef to the pan and pan-sear both sides for about 1 minute each. When the meat begins to turn pale, transfer it to a plate.
On the same pan, add garlic and sauté for about 2 minutes or until fragrant. The garlic will turn slightly brown and soften a little bit.
Add in the mushrooms and keep stir-frying until both the mushrooms and the garlic soften.
Add the beef. Sauté for a minute to mix all ingredients evenly. Then add one tbsp of light soy sauce and one tbsp of oyster sauce. Sprinkle a pinch of pepper. Cook for 4 minutes and give it a final stir.
Transfer to a plate. You can also serve with vegetables of your choice, rice or noodles.
Serving Suggestions
This pan-seared steak with mushroom and garlic recipe makes a main course on its own. And you can pair it with veggies or salads or add it on top of a bowl of rice. Consider the following dish for a complete meal:
- White rice or Chow Mein
- Greens like baby bok choy or morning glory vegetable
- If you love soup, consider adding pea shoot soup that takes minutes to put together.
Tips And Variations
- What if I don’t have oyster sauce?
Oyster sauce might not be a staple in western kitchens. But don’t worry if you don’t have it, you can still make this dish with a little switch.
The point of using oyster sauce is to balance the savoriness with its sweet taste and to thicken the sauce. If you don’t have it, you can melt 2 grams of sugar and 2 grams of corn starch in 2 tbsp of warm water before adding to the pan.
The sugar supplements the sweetness, and the water starch helps to thicken the sauce.
- Which kind of beef should I use?
I use ribeye as it’s fatty and juicy, perfect for high-heat cooking. However, if you want to cut calories, you can replace ribeye with sirloin. Just make sure you limit the cooking time to under 4 minutes so the beef will remain tender and juicy.
Storage and reheat
As I mentioned earlier, this pan-seared steak with mushroom and garlic recipe is meal-prep-friendly. Here are some storage and reheating tips to make in bulk for later.
How to store in the fridge
Put the leftovers in a sealable container. Wait for it to cool down to room temperature before sealing it and putting it in the fridge.
This dish will last for two days in the fridge and four days in the freezer.
That’s why to preserve the flavors better, make sure the container is sealed and store it in the freezer.
Reheat the recipe
Take the container out to defrost. Depending on the portion, it usually takes 30 minutes or more to defrost thoroughly.
That’s why if you store the leftovers in the freezer, I recommend taking them out to the fridge the night before so you can reheat more quickly.
Remove the lid, put the container in the microwave, and reheat for 2 minutes. You should see the steam coming from the sauce when you open the microwave. If not, reheat for another 30 seconds.
More beef recipes
If you love beef recipes, you will also like:
- Chinese Stir-Fry King Oyster Mushroom With Beef And Bell Peppers
- Beef And Tomato Stir-fry: Easy Chop-suey Dish For Dinner
- Beef and Bitter melon Stir-fry In Soybean Sauce
- Cantonese One-pot Braised Beef Brisket with Daikon Radish
- Easy Chinese Scrambled Egg with Beef
- Yoshinoya Japanese Beef Bowl (Gyudon)
- 24 Best Asian Beef Recipes That Will Make You Drool
Pan-seared Steak With Mushroom and Garlic
Simple, savory, and juicy, this pan-seared steak with mushroom and garlic recipe is packed with flavors and textures and perfect for dinner.
Ingredients
- 1 lb ribeye steak
- 8 medium-sized mushrooms
- 4 cloves of garlic
Marinade
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1/2 cornstarch
- A pinch of salt and pepper
Seasoning
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- A pinch of pepper
Instructions
- Rinse beef with water and chop into 2" x2" blocks. Add one tbsp of light soy sauce, half a tbsp of dark soy sauce, half a tablespoon of cornstarch, and a pinch of salt and pepper. Stir to mix evenly. Cover the bowl with a wrapper and marinate for 30 minutes.
- Wash the mushrooms tenderly and remove dirt on the stems (if any). Chop the mushrooms into slices
- Remove the peel of the garlic gloves and half each of them for later.
- On a pan, heat two tsp of oil over medium heat and coat the bottom of the pan evenly.
- Add beef to the pan and pan-sear both sides for about 1 minute each. When the meat begins to turn pale, transfer it to a plate.
- On the same pan, add garlic and sauté for about 2 minutes or until fragrant. The garlic will turn slightly brown and soften a little bit.
- Add in the mushrooms and keep stir-frying until both the mushrooms and the garlic soften.
- Add the beef. Sauté for a minute to mix all ingredients evenly. Then add one tbsp of light soy sauce and one tbsp of oyster sauce. Sprinkle a pinch of pepper. Cook for 4 minutes and give it a final stir.
- Transfer to a plate. You can also serve with vegetables of your choice, rice or noodles.
Notes
- If you don't have oyster sauce, melt 2 grams of sugar and 2 grams of corn starch in 2 tbsp of warm water before adding to the pan.
- For a low-calorie version, replace ribeye with sirloin.
- Store in a sealed container and the dish will last for up to 4 days in the freezer.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 443Total Fat: 29gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 118mgSodium: 1157mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 40g
