Xìng Bào Gū Niú Ròu Lì - 杏鲍菇牛肉粒
mushroom and beef stir-fry
Ingredients:
375g filet mignon / tenderloin
1 tsp light soy sauce
1 tsp Shaoxing rice wine
1 tbsp water
1/2 tsp cornstarch
1/8 tsp salt
11 cloves garlic
1 large king oyster mushroom
1/2 red bell pepper
2 1/2 tbsp oil
Ingredients sauce:
1 tsp dark soy sauce
1 tbsp light soy sauce
1 tsp cornstarch
1 tsp black pepper
1/4 tsp palm sugar
1/8 tsp salt
3 tbsp stock/water
Preparation:
Cut the meat into 2cm cubes. Halve the garlic and cut the mushroom into cubes and the bell pepper into pieces.
Mix the light soy sauce together with the rice wine, cornstarch, salt and water and mix this through the meat until it is completely absorbed. Then mix in 1/2 tbsp of oil and let it marinate. Mix the ingredients for the sauce well together.
Heat 1 tbsp of oil in a pan and add the meat and fry it all around until it changes colour and scoop it out of the pan.
Then add the remaining oil and fry the garlic until it starts to turn golden brown. Then add the mushroom and the bell pepper and fry while stirring for 30 seconds. Then add the meat and stir fry for 1 minute. Then add the sauce and stir until the sauce thickens. Serve.