Beef with oyster sauce and straw mushroom

Overview

Beef with straw mushrooms in oyster sauce is a classic Cantonese dish. Due to regional restrictions, fresh straw mushrooms are not available, so we had to use canned straw mushrooms instead.

Tags

• hot dishes
• home cooking
• pregnant women
• summer recipes
• banquet dishes
• dinner
• beef
• cooking wine
• corn starch
• light soy sauce
• oyster sauce
• sesame oil
• shredded ginger
• straw mushrooms
• baking soda
• pepper
• salt

Ingredients

Steps

1. 1 Slice the beef, add 1 tbsp light soy sauce, 1/4 tsp pepper, 1 tbsp cooking wine, 1/4 tsp soda ash, and stir until the meat becomes sticky. Add 1 tbsp of water and continue to tack until the water is absorbed by the meat. Add 1 tbsp of vegetable oil, stir evenly, and let stand for 30 minutes or more. If it is not cooked for a long time, seal the bowl with a film and put it in the refrigerator;

   

2. 2 Slice the beef, add 1 tbsp light soy sauce, 1/4 tsp pepper, 1 tbsp cooking wine, 1/4 tsp soda ash, and stir until the meat becomes sticky. Add 1 tbsp of water and continue to tack until the water is absorbed by the meat. Add 1 tbsp of vegetable oil, stir evenly, and let stand for 30 minutes or more. If it is not cooked for a long time, seal the bowl with a film and put it in the refrigerator;

   

3. 3 Sauté the beef over medium heat and set aside;

   

4. 4 Put 2 tablespoons of oyster sauce, 2 teaspoons of cornstarch, 1/2 tablespoon of sesame oil and about 1/2 cup of water in a bowl, stir evenly into a bowl of juice;

   

5. 5 Heat the pot, add 2 tablespoons of vegetable oil and a pinch of shredded ginger. When the ginger smells fragrant, add the straw mushrooms, add 1/4 teaspoon of salt, and stir-fry a few times;

   

6. 6 Open the straw mushrooms and leave a space in the middle, pour in the juice from the bowl, and cook until big bubbles form;

   

7. 7 Pour in the beef and spread evenly.