Beef with Black Mushrooms Recipe

ingredients

10 Chinese black mushrooms
1 cup warm water
1/2 pound flank steak
4 teaspoons cornstarch
8 teaspoons cold water
1 egg white, lightly beaten
1/2 cup vegetable oil PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons vegetable oil
1 teaspoon ginger root, crushed
1 teaspoon fresh garlic, crushed
1 cup bamboo shoots, drained, rinsed and cubed
1 teaspoon cooking wine
1 teaspoon dark soy sauce
1/2 cup chicken stock
salt and pepper, to taste
1 scallion, shredded

directions

Place mushrooms in bowl; cover withwarm water, and soak for 10 minutes. Drain, discard tough stems and quarter the caps. Set aside.

Trim all fat from meat, and slice in thin strips across the grain of the meat. Place in bowl.

Mix half the cornstarch with half the cold water; add to meat. Add egg white and stir to coat meat. Set aside.

Mix remaining cornstarch with remaining cold water; reserve. Heat a wok over high heat for 30 seconds. Add 1/2 cup oil and swirl around wok.

Add 1/2 each of ginger and garlic, and all of the beef mix; stir-fry for 2 to 3 minutes. Remove from wok, draining oil.

Put 2 tablespoons oil in wok and heat. Stir-fry remaining garlic and ginger until brown. Add reserved beef mix, bamboo shoots, mushrooms and wine. Stir-fry over high heat for 1 minute.

Add soy sauce, chicken stock, salt and pepper. Thicken with reserved cornstarch mix, stirring gently.

Pour into serving dish, and garnish with shredded scallion.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Me REVIEW:
November 24, 2013

Excellent flavor. I served it over steamed rice.

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