Summary

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

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Instructions

1. Cut the meat into thin strips. Mix with the ground Szechuan pepper, dark soy sauce and tapioca flour, cover and marinate for 1 hour.
2. 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.
3. Slice the tongku mushrooms gently expressed.
4. 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.
5. 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.