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Beef and mushrooms stir-fry Chinese style (quick and easy)

This Chinese beef and mushroom recipe is downright delicious. It is quick and easy and requires only some simple ingredients. If you follow this recipe closely, you'll be able to get the result as good as the Chinese restaurants, if not better. The tender strips of beef, coupled with the flavor from the mushrooms, are a perfect match. Let’s get into the details on how to prepare this beef and mushroom stir fry recipe. I like this dish because it is simple and easy to prepare. You can use any mushrooms of your choice besides those I use in the recipe. Let’s try it, and I hope you will like it just like me. Enjoy:) ======================================= Recipe: (Please download the recipe and read the full details at https://tasteasianfood.com/beef-and-m... ) Ingredients A 300g beef (flank steak preferred) 2 tbsp of vegetable oil 1 tbsp of chopped garlic 100g king oyster mushroom 100g button mushrooms 4 dried shitake mushrooms 50g snow pea 1/2 bell pepper (red and green) Ingredients B (the stir-fry sauce) 1 tbsp of oyster sauce 1 tsp of light soy sauce 1 tsp Hoisin sauce 1/2 tsp of dark soy sauce Ingredients C 1 tsp of cornstarch ( to make cornstarch slurry) 1 tsp sesame oil 1 tbsp Shaoxing wine 1 tbsp thinly sliced spring onions Method: Prepare the beef Cut the flank steak across the grain into thin slices. Season the beef with salt, black pepper, and some oil. Set it aside and let it marinate for 15 minutes. Prepare the mushrooms and vegetables Cut the king oyster mushrooms and button mushrooms into slices. Rehydrate the dry shiitake mushrooms, then cut them into slices. Remove the string of the snow peas. Cut the bell pepper, both red and green, into strips. Make the stir-fry sauce Combine all the ingredients B in a small bowl. Cook the beef and mushrooms Pan-fry the beef slices with oil on both sides over medium heat until golden brown. Remove and set aside. Saute the coarsely chopped garlic until aromatic with some oil. Add the mushrooms and stir-fry over medium heat until tender, which takes about 2 minutes. Include the snow peas and the bell pepper, and continue to stir-fry for another minute. Mix the stir-fry sauce with the mushrooms and vegetables. Return the cooked beef to the wok. Stir-fry the beef over medium-high heat for about a minute. Thicken the gravy with cornstarch slurry. Drizzle the Shaoxing wine and sesame oil on the beef and mix well. Dish out and serve. ======================================= Website: https://tasteasianfood.com/   / tasteofasianfood     / kwankapang     / kwankapang     / kwankapang