In this Beijing-style dish, fat mushrooms as black as weathered oak logs compete with generous pink-centered, juicy chunks of beef fillet like performing twins.
Steak Kew recipe uses the mushrooms to flavor meats and give an epicurean fillip to sauces, gravies, stuffing's, soups, or stews. Here is a way to make them take the place of meat in a vegetable dish.
Thai Food Cooking in Thailand
STEAK KEW Recipe
8 or 10 dried Japanese mushrooms, whole
1 1/2 pounds fillet of beef
3 tablespoons Chinese soy sauce
3 tablespoons peanut oil
1/2 cup diced green pepper
1 cup sliced bamboo shoots (canned)
1 cup sliced water chestnuts (fresh or canned)
2 medium onions, minced
4 or 5 slices ginger, crushed and minced
1 clove garlic, crushed and minced
5 ounces (1/2 package) frozen petits pois
Dash of salt and pepper
1 teaspoon cornstarch dissolved in
2 tablespoons water
Soak mushrooms until they expand and are soft (about 15 minutes). Drain, squeeze out water, cut off stems, and set aside.
Cut beef in chunks about 2 1/2 X 2x1 inch, and let stand in soy sauce about 10 minutes, turning once. Heat
1 tablespoon peanut oil in large skillet and stir-fry beef over high heat; remove while it is still rare and Juicy inside.
Using remainder of oil, stir-fry mushrooms and green pepper; then add bamboo shoots, water chestnuts, minced onion, ginger, garlic, peas, ' salt, and pepper. Stir-fry about 2 minutes, or until peas are tender. Return meat to the skillet, and give it a couple of quick turns. Make a well in center of skillet, stir in cornstarch paste, and cook only until sauce thickens.
Steak Kew RecipeProduct List for Steak Kew Recipe
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