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  • Beef With Black Mushrooms

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    Beef With Black Mushrooms
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    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

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