Beef with Black Mushrooms
Ingredients
- 10 each Chinese black mushrooms
- 0.5 lb flank steak
- 4 tsp cornstarch
- 1 each egg white, lightly beaten
- 0.5 cup vegetable oil plus 2 tablespoon vegetable oil
- 1 tsp ginger root, crushed
- 1 tsp fresh garlic, crushed
- 1 cup bamboo shoots, drained, rinsed and cubed
- 1 tsp cooking wine
- 1 tsp dark soy sauce
- 0.5 cup chicken stock
Instructions
- 1
Salt and pepper, to taste 1 scallion, shredded Place mushrooms in bowl; cover with 1 cup warm water, and soak for 10 minutes.
- 2
Drain, discard tough stems and quarter the caps.
- 3
Trim all fat from meat, and slice in thin strips across the grain of the meat.
- 4
Place in bowl.
- 5
Mix 2 teaspoons cornstarch with 4 teaspoons cold water; add to meat.
- 6
Add egg white and stir to coat meat.
- 7
Mix remaining 2 teaspoons cornstarch with 4 teaspoons cold water; reserve.
- 8
Heat a wok over high heat for 30 seconds.
- 9
Add 1/2 cup oil and swirl around wok.
- 10
Add 1/2 teaspoon each ginger and garlic and the beef mix; stir-fry for 2 to 3 minutes.
- 11
Remove from wok, draining oil.
- 12
Put 2 tablespoons oil in wok and heat.
- 13
Stir-fry remaining 1/2 teaspoon garlic and ginger until brown.
- 14
Add reserved beef mix, bamboo shoots, mushrooms and wine.
- 15
Stir-fry over high heat for 1 minute.
- 16
Add soy sauce, chicken stock, salt and pepper.
- 17
Thicken with reserved cornstarch mix, stirring gently.
- 18
Pour into serving dish, and garnish with shredded scallion.
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