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Beef and mushrooms with chinese broccoli Recipe

Beef and mushrooms with chinese broccoli Recipe

Beef and mushrooms with chinese broccoli Recipe

The success of this recipe relies on the marination of the meat in fragrant mirin, which evaporates when the dish is stir-fried, leaving a wonderful aroma to beguile the senses. Give the wolfberries a try—they give the dish a slight sweetness and add a celebratory touch of red.

Ingredients :

    • 350 g (12 oz) beef tenderloin, thinly sliced
    • 1 tablespoon oil
    • 3 cloves garlic, minced
    • 2 tablespoons Chicken Stock (page 30), or water
    • 1 bunch (250 g/ 8 oz) Chinese broccoli (kailan), stems trimmed
    • 5 dried black Chinese mushrooms, soaked in hot water until soft, drained, stems trimmed
    • 1 tablespoon dried Chinese wolfberries or 5 dried Chinese red dates, rinsed
    • 1 teaspoon freshly ground black pepper
    • 1 red finger-length chilli, deseeded and sliced, to garnish

MARINADE

    • 1–2 tablespoons mirin (or rice wine with some sugar added)
    • 1/2 tablespoon mushroom oyster sauce
    • 1/2 tablespoon soy sauce

Method :

    1. Combine all the Marinade ingredients in a large bowl and mix well. Add the beef strips and mix until well coated. Allow the meat to marinate for at least 2 hours or overnight if possible. Drain the beef and reserve the Marinade.
    2. Heat the oil in a wok and stir-fry the garlic over high heat until golden and fragrant, about 30 seconds. Add the marinated beef strips, toss for 1 minute and remove from the heat. Keep warm.
    3. Add the reserved Marinade and all the other ingredients, except the black pepper and chilli, to the wok and bring to a boil over high heat. Reduce the heat to a simmer, cover and cook for about 1 minute. Season with the pepper and turn off the heat. Return the beef strips to the wok and mix well. Transfer to a serving platter, garnish with the sliced chilli and serve immediately with steamed rice.

SERVES : 4–6  
PREPARATION TIME : 20 mins + 2 hours to marinate
COOKING TIME : 5 mins