This is a print preview of "Beef With Black Mushrooms" recipe.

Beef With Black Mushrooms Recipe
by Global Cookbook

Beef With Black Mushrooms
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  Servings: 4

Ingredients

  • 10 x Chinese Black mushrooms
  • 1/2 lb Flank steak
  • 4 tsp Cornstarch
  • 1 x Egg white, lightly beaten
  • 1/2 c. Vegetable oil plus
  • 2 Tbsp. Vegetable oil
  • 1 tsp Crushed ginger root
  • 1 tsp Crushed fresh garlic
  • 1 c. Bamboo shoots, liquid removed, rinsed in cool water & cubed
  • 1 tsp Cooking wine
  • 1 tsp Dark soy sauce
  • 1/2 c. Chicken stock (see wonton soup recipe) Salt & pepper to taste
  • 1 x Scallion, shredded

Directions

  1. Place mushrooms in bowl, cover w/1 c. hot water & soak 10 minutes. Drain, throw away tough stems & quarter the caps. Set aside. Trim all fat from meat & slice in thin strips across the grain of the meat. Place in bowl. Mix 2 teaspoon cornstarch w/4 teaspoon cool water; add in to meat. Add in egg white & stir to coat meat. Set aside. Mix remaining 2 teaspoon cornstarch w/4 teaspoon cool water; reserve. Heat a wok over high heat 30 secs. Add in 1/2 c. oil & swirl around wok. Add in 1/2 teaspoon each ginger & garlic & the beef mix; stir-fry 2-3 mins.
  2. Remove from wok, draining oil; put 2 tbs. oil in wok & heat. Stir-fry remaining 1/2 teaspoon garlic & ginger til brown. Add in reserved beef mix, bamboo shoots, mushrooms & wine. Stir-fry over high heat 1 minutes. Add in soy sauce, chicken stock, salt & pepper. Thicken w/reserved cornstarch mix, stirring gently. Pour into serving dish & garnish with shredded scallion.
  3. WINE: TAI-SHAN