RECIPES
Stir-fried Black Pepper Beef and Shimeji with Ginger and Scallion
Main
300g
beef tenderlion, sliced thinly
1 tsp
fish sauce
2 tsp
corn flour
1/2 packet
white or brown shimeji mushrooms
1 1/2 tbsp
cooking oil
2
garlic cloves, chopped
30g
ginger, peeled and sliced thinly
1 tsp
freshly ground black pepper
1 tbsp
oyster sauce
1 tsp
rice wine
1/2 tsp
sesame oil
30g
spring onion (scallion), cut into segments
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Marinate the beef with the fish sauce and toss in the cornflour to coat. Set aside.
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Cut away the bottoms of the mushrooms.
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Heat the oil in a wok over medium heat and sauté the garlic until aromatic. Add the ginger and stir-fry over high heat for 1 minute. Add beef and stir-fry over high heat for another minute. Add the black pepper and oyster sauce and stir-fry for a few seconds. Add mushrooms and stir-fry for a few more seconds. Turn off heat, add the spring onion, toss, and dish out.
