Beef With Black Mushrooms

Recipe Ingredients

10		Chinese black mushrooms
1/2 lb	227g / 8oz	Flank steak
4 teaspoons	20ml	Cornstarch
1		Egg white - lightly beaten
1/2 cup	118ml	Vegetable oil plus
2 tablespoons	30ml	Vegetable oil
1 teaspoon	5ml	Crushed ginger root
1 teaspoon	5ml	Crushed fresh garlic
1 cup	237ml	Bamboo shoots - drained, rinse in cold water
1 teaspoon	5ml	Cooking wine
1 teaspoon	5ml	Dark soy sauce
1/2 cup	118ml	Chicken stock - (see, wonton soup recipe)
		Salt and pepper to taste
1		Scallion - shredded

Recipe Instructions

Place mushrooms in bowl, cover w/1 cup warm water and soak 10 minutes Drain, discard tough stems and quarter the caps. Set aside. Trim all fat from meat and 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 and stir to coat meat. Set aside. Mix remaining 2 tsp cornstarch w/4 tsp cold water; reserve.

Heat a wok over high heat 30 seconds. Add 1/2 cup oil and swirl around wok. Add 1/2 tsp each ginger and garlic and the beef mix; stir-fry 2-3 minutes.

Remove from wok, draining oil; put 2 tbs. oil in wok and heat. Stir-fry remaining 1/2 tsp garlic and ginger until brown. Add reserved beef mix, bamboo shoots, mushrooms and wine.

Stir-fry over high heat 1 minutes Add soy sauce, chicken stock, salt and pepper. Thicken w/reserved cornstarch mix, stirring gently. Pour into serving dish and garnish with shredded scallion.

Source:
Peking Garden East Restaurant

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