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Beef with Black Mushrooms
Yield: 4 servings
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0 Chinese black mushrooms
/2 pound flank steak
teaspoons cornstarch
egg white, lightly beaten
/2 cup vegetable oil plus 2 tablespoon vegetable oil
teaspoon ginger root, crushed
teaspoon fresh garlic, crushed
cup bamboo shoots, drained, rinsed and cubed
teaspoon cooking wine
teaspoon dark soy sauce
/2 cup chicken stock
Salt and pepper, to taste
1
scallion, shredded
Place mushrooms in bowl; cover with 1 cup warm water, and soak for 10 minutes. Drain, discard
tough stems and quarter the caps. Set aside.
Trim all fat from meat, and slice in thin strips across the grain of the meat. Place in bowl.
Mix 2 teaspoons cornstarch with 4 teaspoons cold water; add to meat. Add egg white and stir to coat
meat. Set aside.
Mix remaining 2 teaspoons cornstarch with 4 teaspoons cold water; reserve.
Heat a wok over high heat for 30 seconds. Add 1/2 cup oil and swirl around wok. Add 1/2 teaspoon
each ginger and garlic and the beef mix; stir−fry for 2 to 3 minutes.
Remove from wok, draining oil. Put 2 tablespoons oil in wok and heat. Stir−fry remaining 1/2 teaspoon
garlic and ginger until brown. Add reserved beef mix, bamboo shoots, mushrooms and wine. Stir−fry
over high heat for 1 minute.
Add soy sauce, chicken stock, salt and pepper. Thicken with reserved cornstarch mix, stirring gently.
Pour into serving dish, and garnish with shredded scallion.
Per Serving: 195 Cal (59% from Fat, 34% from Protein, 7% from Carb); 17 g Protein; 13 g Tot Fat; 3
g Carb; 0 g Fiber; 8 mg Calcium; 2 mg Iron; 145 mg Sodium; 38 mg Cholesterol
Beef with Black Mushrooms
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