Stir-Fried Beef Shreds with Mushrooms

Name: Stir-Fried Beef Shreds with Mushrooms
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 250 g Lean beef (wash, cut into large thin slices, then shred finely across the grain); 3 g Garlic paste (for marinating the beef); 3 g Ginger slices (the ingredients call for slices, while the steps call for minced ginger; likely the same ingredient); 5 g Fine salt (for marinating the beef); 250 g Fresh mushrooms (wash off any dirt, remove the stems, and cut into large chunks); 40 g Soybean oil (for stir-frying); 65 g (or hot water) Sauce mixture (for simmering); 12 g Cornstarch (mix with cold water until smooth before using to thicken the dish); 250 ml Cold water (for mixing with the cornstarch)

A Korean-style dish featuring beef strips that are stir-fried and then braised with mushrooms, finished with a starch-thickened sauce. Light and fragrant in flavor, with tender beef.

32 min

Easy

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Ingredients

Lean beef (wash, cut into large thin slices, then shred finely across the grain) 250 g

Garlic paste (for marinating the beef) 3 g

Ginger slices (the ingredients call for slices, while the steps call for minced ginger; likely the same ingredient) 3 g

Fine salt (for marinating the beef) 5 g

Fresh mushrooms (wash off any dirt, remove the stems, and cut into large chunks) 250 g

Soybean oil (for stir-frying) 40 g

Sauce mixture (for simmering) 65 g (or hot water)

Cornstarch (mix with cold water until smooth before using to thicken the dish) 12 g

Cold water (for mixing with the cornstarch) 250 ml

Instructions

Marinate the beef

Wash the lean beef, cut it into large thin slices, then shred it finely across the grain. Add the garlic paste, minced ginger, and fine salt, then mix thoroughly by hand.

Prepare the mushrooms

Wash the fresh mushrooms to remove any dirt, trim off the stems, and cut them into large chunks. Set aside until needed.

Stir-fry and simmer

Heat the wok and add the soybean oil until it is moderately hot. Add the shredded beef and stir-fry over high heat until the meat turns white. Add the mushroom chunks and toss briefly. Pour in the sauce mixture, reduce the heat to low, cover the wok, and simmer for 2 minutes.