Beef With Black Mushrooms Recipe

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

chinese black mushrooms, flank steak, cornstarch, egg, vegetable oil, vegetable oil, ginger root, fresh garlic, bamboo shoots, cooking wine, soy sauce, chicken, scallion

Taken from cookeatshare.com/recipes/beef-with-black-mushrooms-82717 (may not work)

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