This Beijing-style dish, fat mushrooms such as black oak weather with large pink-centered, juicy pieces of beef, how to bring the twins to compete.
Kew steak recipe used to flavor meat and mushrooms to give a clear impetus for culinary sauces, gravies, stuffings, soups, stews o. Here's one way to keep them in place of meat in a dish of vegetables.
Thai Cuisine
STEAK KEW recipe
Kew steak recipe
8 or 10 Japanese dried mushrooms, whole
1 1 / 2 pounds of beef
3 tablespoonsChinese soy sauce
3 tablespoons peanut oil
1 / 2 cup diced green pepper
1 cup sliced bamboo shoots (can)
1 cup sliced water chestnuts (fresh or canned)
2 medium onions, finely chopped
4 or 5 slices of ginger, crushed and chopped
1 clove garlic, crushed and chopped
5 oz (2.1-package) frozen petits pois
Pinch of salt and pepper
1 teaspoon cornstarch dissolved in
2 tablespoons water
Soak mushrooms until soft (about 15 minutes) to expand. Drain,Squeeze the water, cut the stems and set aside.
Beef cut into pieces about 2 1 / 2 X 2x1 inches, and let stand in soy sauce about 10 minutes, turning once. Heat
1 tablespoon peanut oil in a large skillet and beef wok over high heat, remove while still rare and juicy inside.
With the remaining oil, saute the mushrooms and green pepper, then add bamboo shoots, water chestnuts, chopped onion, spices, ginger, garlic, peas, "salt and pepper. Stir-fry for about 2 minutes, or until the peasRace. Return meat to the pan, and give it a couple of fast corners. Make a well in center of skillet mix paste of cornstarch and cook until the sauce thickens.
Kew steak recipe
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