Indulge in the fiery, aromatic embrace of Indo-Chinese cuisine with this vibrant stir-fry featuring tender beef and earthy shimeji mushrooms. This recipe masterfully balances the sharp kick of ginger with the savory depth of beef, all tossed in a luscious, slightly sweet and spicy sauce. The delicate shimeji mushrooms add a delightful textural contrast and an umami richness that elevates the dish to a whole new level. Prepare to be captivated by the explosion of flavors in every bite – a perfect blend of sweet, savory, spicy, and umami that will tantalize your taste buds.
Forget complicated techniques and lengthy prep times; this recipe is surprisingly simple and quick to execute, perfect for a weeknight meal. The beautiful balance of flavors and textures will impress your family and friends, proving that authentically delicious food doesn’t have to be difficult. Ready to embark on a culinary adventure? Let's dive into the detailed step-by-step instructions below.
Tools Needed
- Bowl
- Knife
- Meat mallet
- Wok
- Spatula
Ingredients
- Flat iron steak (or other marbling steak): 1 pound
- Chili oil: 2 tbsp
- Soy sauce: 2 tbsp
- Vinegar: 1 tbsp
- Cornstarch: 1 tbsp
- Shallots: 2
- Spring onions (bulbs only): 2
- Ginger: 1 tbsp (julienned)
- Shimeji mushrooms: 1 cup
- Oyster sauce: 1 tbsp
- Orange: 1/2 (juiced)
- Stock (beef or vegetable): 1/2 cup
- Carrots: 1/2 cup (julienned)
- Spring onion leaves
Step-by-Step Instructions
Step 1. Prepare the Beef
- Cut the steak into strips and pound them to tenderize.
- In a bowl, mix the beef with 1 tbsp chili oil, 1 tbsp soy sauce, and 1 tbsp vinegar.
- Add 1 tbsp cornstarch to the beef mixture and mix well.
- Heat oil in a wok and cook the beef strips until crispy. Set aside.
Step 2. Sauté Aromatics and Mushrooms
- Heat 1 tbsp chili oil in the wok. Add sliced shallots and spring onion bulbs, sauté.
- Add julienned ginger and sauté.
- Add shimeji mushrooms and sauté well.
- Season with 1 tbsp soy sauce, 1 tbsp oyster sauce, and the juice of half an orange.
Step 3. Create the Sauce and Combine
- Add 1/2 cup stock, bring to a boil, then thicken with a cornstarch slurry.
- Add the pre-cooked beef to the sauce and stir to coat.
- Stir in julienned carrots. Garnish with spring onion leaves.
Step 4. Serve
- Serve immediately.
Read more: Arabic Eggplant Recipe: A Simple & Delicious Guide
Tips
- Water buffalo meat can be substituted for beef if needed.
- Any type of mushroom can be used if shimeji are unavailable.
- The orange juice adds freshness and balances the saltiness of the soy sauce.
Nutrition
- N/A
FAQs
1. Can I substitute the shimeji mushrooms with other types?
Yes! Cremini, oyster, or button mushrooms work well as substitutes. Shiitake would add a stronger, earthier flavor.
2. How can I make the sauce spicier?
Add more chili garlic sauce or a pinch of red pepper flakes to the sauce mixture. Adjust to your preferred spice level.
3. What if I don't have beef? Can I use other protein?
Certainly! Chicken, pork, or even tofu can be used in place of beef. Adjust cooking time as needed for different proteins.
This Stir-fried Ginger Beef with Shimeji Mushrooms recipe offers a delicious and satisfying Indo-Chinese experience, perfect for a weeknight dinner or a special occasion. The vibrant flavors and relatively quick preparation time make it a go-to dish for home cooks of all levels. Enjoy the delightful combination of textures and tastes – we hope you savor every delicious bite!