Beef with Oyster Mushrooms and Spring Onions
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef fillet (s)
For the marinade:
- 1 teaspoon, heaped Szechuan pepper, roughly ground
- 1 tablespoon soy sauce, light
- 2 tablespoon soy sauce, dark
- 1 tablespoon tapioca or other cornstarch
- 300 g oyster mushrooms
- 1 bunch spring onions (Thai spring onions)
- 5 shiitake mushrooms (tongku mushrooms), dried
- 1 chilli pepper (s), red, or more
- 4 clove garlic
- 3 cm ginger, fresher
- 4 tablespoon soybean oil
- 5 tablespoon oyster sauce
- 2 tablespoon fish sauce
- 1 teaspoon palm sugar or brown cane sugar
- 4 tablespoon rice wine
Print Recipe
Pin Recipe Instructions
- Cut the meat into thin strips. Mix with the ground Szechuan pepper, dark soy sauce and tapioca flour, cover and marinate for 1 hour.
- Soak tongku mushrooms in hot water. Clean the oyster mushrooms with kitchen paper and cut into large pieces. Cut the prepared spring onions crosswise into approx. 3 cm pieces. Core the peppers and cut into thin slices. Finely chop the garlic and ginger.
- Slice the tongku mushrooms gently expressed.
- Heat the oil in the wok, fry the marinated meat in portions over high heat while stirring. Then fry the ginger and garlic briefly, then add the meat again.
- Reduce the heat a little. Add the oyster and tongku mushrooms, then stir in the spring onions and chilies. Add the fish and oyster sauce and sugar, let cook for approx. 3 minutes. Finally stir the rice wine into the dish.
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