This Beef Stroganoff Stir-Fry is a quick and savory recipe, which is made with tender skirt steak and earthy cremini mushrooms. It’s the perfect weeknight dinner, ready in about 30 minutes.
Beef Stroganoff Stir-Fry Ingredients
A simple list for a deconstructed, quick-cooking classic.
- 1 ½ pounds skirt or flank steak, cut into 1-inch pieces
- ½ teaspoon smoked or sweet paprika
- Coarse salt and ground pepper
- 2 tablespoons vegetable oil
- 1 medium red onion, thinly sliced
- 1 pound sliced cremini mushrooms
- 3 tablespoons chopped fresh parsley
- Cooked, buttered egg noodles, for serving
- Sour cream, for serving
How To Make Beef Stroganoff Stir-Fry
A step-by-step guide to this easy, one-pan weeknight meal.
- Season and Sear the Steak: In a bowl, toss the steak pieces with the paprika, 2 teaspoons of salt, and 3/4 teaspoon of pepper. Heat a large skillet or wok over high heat. Add the oil, then the steak in a single layer. Cook for 4 to 6 minutes, stirring occasionally, until the steak is nicely browned. Transfer the cooked steak to a separate bowl.
- Sauté the Vegetables: Add the sliced onion and mushrooms to the hot pan (there’s no need to wipe it clean). Cook, stirring occasionally, for about 8 minutes, until any liquid the mushrooms release has evaporated and they are well-browned.
- Combine and Serve: Return the steak and any accumulated juices to the pan with the vegetables and stir to combine. Remove the skillet from the heat and stir in the fresh parsley. Serve immediately over hot buttered egg noodles with a generous dollop of sour cream.
Recipe Tips
For the most tender steak and flavorful stir-fry.
- How to get a great sear on the beef? The key is a very hot pan and not overcrowding it. Cook the beef in a single layer, and work in batches if necessary. This allows the steak to brown and caramelize rather than steam, creating a deep, savory flavor.
- How to get perfectly browned mushrooms? When you first add the mushrooms to the pan, they will release a lot of water. It’s important to let all of that liquid cook off. Once the pan is dry again, the mushrooms will start to brown and develop a rich, earthy flavor.
- Can I make this into a creamy sauce? Yes. For a more traditional, creamy stroganoff, after the mushrooms are browned, you can stir in a splash of beef broth and about 1/2 cup of sour cream or heavy cream directly into the skillet. Let it simmer gently for a minute to create a sauce before adding the steak back in.
- What’s the best steak to use? Skirt steak or flank steak are great for this quick-cooking recipe because they are very flavorful. Sirloin, cut into thin strips, is also an excellent and tender option.
What To Serve With Beef Stroganoff Stir-Fry
Classic pairings to complete this comforting meal.
This deconstructed stroganoff is traditionally and most deliciously served over:
- A bed of wide, buttered egg noodles
- Fluffy white or brown rice
- Creamy mashed potatoes
- A simple side of steamed green beans or a crisp green salad
How To Store Beef Stroganoff Stir-Fry
Keeping your leftovers fresh and delicious.
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to store the noodles and sour cream separately if possible.
- Reheat: Gently reheat the beef and mushroom mixture in a skillet over medium-low heat until just warmed through. Be careful not to overcook the steak.
Beef Stroganoff Stir-Fry Nutrition Facts
An estimated guide per serving (stir-fry only).
- Calories: 520 kcal
- Carbohydrates: 10 g
- Protein: 45 g
- Fat: 32 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is a quick, “deconstructed” stir-fry version. A traditional beef stroganoff involves simmering the beef in a rich, creamy sauce made with sour cream. In this recipe, the sour cream is added as a cool, tangy topping at the end, which makes it much faster to prepare.
No, a regular yellow or white onion, thinly sliced, will work perfectly well in this recipe.
Yes. While cremini (baby bella) mushrooms have a nice, robust flavor, you can use standard white button mushrooms or even sliced portobello mushrooms.
Try More Recipes:
- Steak-and-Avocado Sandwich Recipe
- Beef and Broccoli with Black-Bean Garlic Sauce Recipe
- Balsamic Marinated Skirt Steak Recipe
Beef Stroganoff Stir-Fry Recipe
Description
A quick and easy, deconstructed take on a classic, this Beef Stroganoff Stir-Fry features tender, seared steak and browned mushrooms, served over egg noodles with a dollop of cool sour cream.
Ingredients
Instructions
- Toss the steak pieces with paprika, 2 tsp salt, and 3/4 tsp pepper.
- Heat the oil in a large, hot skillet over high heat. Sear the steak in a single layer until browned, 4-6 minutes. Remove the steak from the pan.
- Add the sliced onion and mushrooms to the hot pan. Cook, stirring occasionally, for about 8 minutes, until the liquid evaporates and the mushrooms are well-browned.
- Return the steak and any accumulated juices to the pan and stir to combine.
- Remove from the heat and stir in the fresh parsley.
- Serve immediately over hot buttered egg noodles with a dollop of sour cream.
Notes
- A very hot pan is key to getting a good sear on the beef and browning the mushrooms properly.
- For tender steak, be careful not to overcrowd the pan and work in batches if necessary.
- For a creamier, more traditional version, stir about 1/2 cup of sour cream directly into the skillet at the end.
- This is a perfect one-pan meal for a busy weeknight.