Meat Recipes - Stir-fried Beef and Mushrooms Recipe

Ingredients

• 30ml/2 tbsp soy sauce

• 30ml/2 tbsp Chinese rice wine

• 10ml/2 tsp corn flour (cornstarch)

• 10ml/2 tsp sesame oil

• 450g/1lb beef fillet (tenderloin), trimmed of fat

• 12 dried shiitake mushrooms

• 25ml/1 1/2 tbsp salted black beans

• 5ml/1 tsp sugar

• 45ml/3 tbsp groundnut (peanut) oil

• 4 garlic cloves, thinly sliced

• 2.5cm/1 in piece fresh root ginger, cut into fine strips

• 200g/7oz open cap mushrooms, sliced

• 1 bunch spring onions (scallions), sliced diagonally

• 1 fresh red chili, seeded and finely shredded

• salt and ground black pepper

Serves 4

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Method:

1. In a large bowl, mix half the soy sauce, half the rice wine, half the corn flour and all the sesame oil with 15ml/1 tbsp cold water until smooth. Add a good pinch of salt and pepper.

2. Slice the beef very thinly and add to the corn flour mixture. Rub the mixture into the beef. Set aside for 30 minutes.

3. Pour boiling water over the dried mushrooms and soak for 25 minutes. Drain, reserving 45ml/3 tbsp of the soaking water. Remove and discard the hard stalks and cut the caps in half.

4. Mash the black beans with the sugar in a small bowl. Stir the remaining corn flour, soy sauce and rice wine together in another bowl.

5. Heat the oil in a wok and stir-fry the beef for 30-45 seconds, until just brown. Transfer it to a plate, then stir-fry the garlic, ginger, dried and fresh mushrooms for 2 minutes.

6. Add half the spring onions with the mashed black beans and stir-fry for another 1-2 minutes.

7. Stir the beef back into the mixture in the wok, then add the reserved shiitake soaking water. Add the corn flour mixture and simmer, stirring until the sauce thickens.

8. Sprinkle the chili and reserved spring onions over the beef and serve.