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Beef with Black Mushrooms



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  • Cooking Time: N/A

Beef with Black Mushrooms

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

Place mushrooms in bowl, cover w/1 c. warm water & soak 10 min. Drain,
discard 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
tsp. cornstarch w/4 tsp. cold water; add to meat. Add egg white & stir to
coat meat. Set aside. Mix remaining 2 tsp. cornstarch w/4 tsp. cold water;
reserve. Heat a wok over high heat 30 secs. Add 1/2 cup oil & swirl around
wok. Add 1/2 tsp. each ginger & garlic & the beef mix; stir-fry 2-3 mins.
Remove from wok, draining oil; put 2 tbs. oil in wok & heat. Stir-fry
remaining 1/2 tsp. garlic & ginger til brown. Add reserved beef mix, bamboo
shoots, mushrooms & wine. Stir-fry over high heat 1 min. Add soy sauce,
chicken stock, salt & pepper. Thicken w/reserved cornstarch mix, stirring
gently. Pour into serving dish & garnish with shredded scallion.

PEKING GARDEN EAST

MILWAUKEE, MEQUON

WINE: TAI-SHAN

Ingredients:

10 Chinese Black mushrooms
1/2 lb Flank steak
4 ts Cornstarch
1 Egg white; lightly beaten
1/2 c Vegetable oil plus
2 tb Vegetable oil
1 ts Crushed ginger root
1 ts Crushed fresh garlic
1 c Bamboo shoots; drained,
-rinsed in cold water &
-cubed
1 ts Cooking wine
1 ts Dark soy sauce
1/2 c Chicken stock (see wonton
-soup recipe)
Salt & pepper to taste
1 Scallion; shredded

Serves:

4 Servings

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