Mushroom Green Bean Beef Sauce
This is a nutritious sauce, perfect for adding to a meal. The ingredients are first simmered, then steamed, which gives the sauce a rich, concentrated flavor. Suggested mix-ins for the beef include onion, pressed tofu, and lotus root—feel free to substitute according to taste. I used green beans here because the ones at home had been frozen and were no longer suitable for stir-frying, so I incorporated them into the sauce instead.
Ingredients
beef
1000g
mushrooms
10 pieces
green beans
250g
rice wine
1000g
light soy sauce
to taste
rock sugar
to taste
fine salt
to taste
Instructions
1
Step 1
Prepare a portion of beef. The portion can be a bit more, so after cooking and steaming, it can be divided into bags and frozen for up to a month.
2
Step 2
Add oil to the pan, dice the beef and soak to remove the blood until clean, then pan-fry over medium heat until the beef is crispy.
3
Step 3
Then finely dice the green beans, mushrooms, and garlic.
4
Step 4
Add the diced vegetables to the pan and stir-fry until the ingredients release their flavor and become slightly dry. This step requires a considerable amount of time.
5
Step 5
Then add rice wine, light soy sauce, rock sugar, and fine salt. This dish doesn't use water—rice wine is used to adjust the flavor. Bring to a boil over high heat, then simmer over low heat until the sauce thickens.
6
Step 6
Then transfer to a bowl and steam for 40 minutes.
7
Step 7
After steaming, portion into small packages for storage. Cool and freeze to keep for up to a month. It pairs well with rice or noodles.
