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Beef with Black Mushrooms


Difficulty:Easy
Prep Time: Minutes
Cook Time: Minutes
Serves:4 Servings

Nutritional Information

While fresh black mushrooms may be available, dried black mushrooms are preferred for use in Asian recipes, as the drying process gives them a stronger flavor.

Ingredients

  • 10 Black Mushrooms
  • 1/2 lb Flank Steak
  • 4 tsp Cornstarch
  • 1 Egg White Lightly Beaten
  • 1/2 cup Vegetable Oil Plus
  • 2 tbsp Vegetable Oil
  • 1 tsp Crushed Ginger
  • 1 tsp Crushed Garlic
  • 1 cup Bamboo Shoots (drained, rinse in cold water, cubed)
  • 1 tsp Cooking Wine
  • 1 tsp Dark soy Sauce
  • 1/2 cup Chicken Stock
  • Salt & Pepper to taste
  • 1 Scallion, Shredded

Directions

  • 1. Place mushrooms in bowl, cover with 1 cup of 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 with 4 tsp of cold water. Add egg white and stir to coat meat then set aside
  • 2. Mix remaining 2 tsp. cornstarch with 4 tsp. cold water; reserve. Heat a wok over high heat for 30 seconds. Add 1/2 cup of oil and swirl around wok. Add 1/2 tsp of ginger in the beef mix; stir-fry for 2-3 minutes. Remove from wok, draining oil then put 2 tbsp of oil in wok and heat.
  • 3. Stir-fry remaining 1/2 tsp. garlic & ginger til brown. Add reserved beef mix, bamboo shoots, mushrooms & wine. Stir-fry over high heat 1 minute. Add soy sauce, chicken stock, salt & pepper. Thicken with reserved cornstarch mix, stirring gently. Pour into serving dish & garnish with shredded scallion.

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