Tuesday, January 25, 2011
Red-cooked Beef with Shiitake Mushrooms
Again I haven't been a good blogger. No particular reason this time. I was cooking mostly usual everyday food, soups, salads, meatballs you know. Nothing too impressive. Sometimes my cooking mood goes together with the weather, which was not exactly great these days. But today it was really amazing! After a short rain in the morning the sun came out and the whole city looked so wonderfully optimistic. I took a long ride across the canals of Amsterdam. It felt almost like spring. To be honest, each time I see sun in the sky I hope that it could be a start!
Well anyway, the day was nice and on my way home I stopped at a Turkish grocery store for supplies. Fruits, vegetables, couscous, cheese, olives... hmmm... black Shiitake mushrooms. Haven't bought them for quite some time actually. Maybe today I'll go with Chinese food.
Well the original recipe was vegetarian and required 225gr of tofu. But since I don't like tofu I substituted it by 300gr lean beef and it was very very tasty! It's nice to cook something different for a change! :)
300gr learn beef
4 tbsp dark soy sauce
2 tbsp dry sherry
2 tsp dark brown sugar
2 cloves garlic, crushed
1 tbsp fresh root ginger, finely chopped
8 canned Shiitake mushrooms
1 tsp cornflour
2 tbsp vegetable oil
1 cup spring onions, chopped
black pepper to taste
egg noodles, cooked
1. Cut the beef in small, slices about half centimeter thick.
2. In a bowl mix the soy sauce, sherry, sugar, garlic and ginger. Place in the beef slices in the mixture and leave to marinate for about half an hour. Drain reserving the marinade.
3. Squeeze the mushrooms, reserving the can liquid, and slice them.
4. In a small bowl mix the soy marinate, 6 tbsp of mushroom liquid and the cornflour.
5. Heat a wok and add the oil. Stir-fry the beef slices for about 5 minutes then remove from the wok and set aside.
6. Add to the wok he mushrooms and the spring onions and stir-fry for about 2-3 minutes. Pour in the marinade mixture, season with black pepper and cook until the liquid thickens.
7. Return the beef to the wok and simmer for a couple of minutes, letting the flavors to mix. Serve over the egg noodles