Summary

Ingredients

• 500 g beef fillet (s)
• 50 g lass noodles
• 6 mushrooms, dried Chinese
• 1 piece (s) ginger root, fresh
• 2 cloves garlic
• 3 tablespoon soy sauce
• 2 tablespoon rice wine or dry sherry
• 1 tablespoon sugar, brown
• 6 tablespoon oil (sesame oil)
• 2 onions)
• 1 carrot (s)
• 2 spring onion (s)
• 100 g celery
• 50 g bamboo shoot (s) from the can
• 50 g bean sprouts
• 125 g mushrooms
• 3 tablespoon oil (sesame oil)
• 75 ml broth
• 3 tablespoon soy sauce, dark
• 1 teaspoon sugar, brown
• 1 tablespoon cornstarch
• 4 cl sherry, dry or rice wine
• a bit salt
• some black pepper

Print Recipe Pin Recipe

Instructions

1. Rinse the beef fillet under cold water and pat dry. Using a sharp knife, cut into thin strips against the grain.
2. Soak the glass noodles and dried mushrooms separately in cold water for 30 minutes.
3. Drain the glass noodles and cut into shorter pieces using kitchen scissors. Quarter the dried mushrooms.
4. Make the marinade: peel and finely chop the ginger and garlic. Mix in a bowl with soy sauce, rice wine, and brown sugar.
5. Add the beef strips to the marinade, cover, and refrigerate for 60 minutes, stirring occasionally.
6. While the beef marinates, prepare all vegetables: dice the onions, thinly slice the carrot, cut spring onions into 3 cm diagonal pieces, slice the celery into strips, slice the bamboo shoots into strips, rinse bean sprouts under cold water and let drain, and slice the fresh mushrooms.
7. Heat 6 tablespoons sesame oil in a wok over medium-high heat. Remove the beef from the marinade (save the liquid) and stir-fry for 2 minutes. Add the reserved marinade liquid, stir for 30 seconds, then transfer the beef to a plate.
8. Pour 3 more tablespoons sesame oil into the wok over medium-high heat. Add the onions, carrots, spring onions, celery, bamboo shoots, bean sprouts, and fresh mushrooms. Stir-fry for 2 minutes until softened.
9. Add the broth and glass noodles to the vegetables. Stir-fry for 2 minutes.
10. Return the cooked beef to the wok.
11. In a small bowl, mix the dark soy sauce, brown sugar, cornstarch, and dry sherry until smooth. Pour into the wok and stir.
12. Bring to a boil over medium-high heat, stirring constantly, until the sauce thickens (about 1-2 minutes).
13. Taste and adjust seasoning with salt and black pepper.
14. Serve immediately in preheated bowls.