Chinese Beef and Shiitake Mushroom Fakeaway Recipe
This Chinese beef and shiitake mushroom stir fry is quick and simple to make and tastes just like your favourite takeaway!
Servings 2 Servings
Calories 560kcal
Ingredients
- 300 g Beef 10oz (I usually use rump or sirloin steak)
- 100 g Shiitake Mushrooms ¾-1 Cup
- 3-4 Spring Onions
- 2 Red Chilli Peppers (go as hot or mild as you like)
- 1 tablespoon Dark Soy Sauce
- 1 tablespoon Light Soy Sauce
- 2 teaspoon Cornflour (cornstarch in the US)
- 4 Garlic Cloves
- 2 tablespoon Hoisin Sauce
- 1 teaspoon Sesame Oil
- 1 tablespoon Shaoxing Wine
- 2 tablespoon Cooking Oil
Instructions
- Slice the steak into thin strips 2-3mm (⅛") wide across the grain of the beef.
- Combine the soy sauces with the cornflour, add the thinly sliced beef and allow to marinate whilst you prepare the remaining ingredients.
- Cut the white part of the spring onions into 1cm (½") pieces and finely slice the green parts.
- Peel and slice the garlic cloves as thinly as you can.
- Deseed and finely slice the chilli peppers lengthways.
- Remove the stalks from the mushrooms and finely slice the caps. We are only using the caps here.
- Combine the Hoisin sauce, Shaoxing wine and sesame oil in a bowl and set aside.
- Heat a wok over a high heat and when it is shimmering hot, add half of the cooking oil. Fry the shiitake mushrooms and white parts of the spring onions for 2 minutes, then remove and set aside.
- Pour in the remaining oil and stir fry the chilli strands and garlic and fry for 30 seconds.
- Throw in the beef with marinade and fry for a couple of minutes.
- Pour in the hoisin sauce mix, return the mushrooms and spring onions and cook for 60 seconds.
- Throw in the green parts of the spring onion, fry for a final 30 seconds and serve.
Freeze the stalks to make a stock or soup.
Video
Nutrition
Serving: 1 | Calories: 560kcal | Carbohydrates: 22g | Protein: 45g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Cholesterol: 138mg | Sodium: 1343mg | Fiber: 4g | Sugar: 9g
