Steak Kew Recipe

In this dish like Beijing, and mushrooms in fat and oak survived the competition with records generous black pink-centered, and cut slices of juicy beef, such as twins performance.

Q steak recipe uses mushrooms to the meat flavor and gives a strong impetus to the Epicurean sauces, gravies, stuffing, soups, or stews. Here is a way to make it replace the meat in a bowl of vegetables.

Q Steak Recipe

8 or 10 dried mushrooms, all of Japan
11 / 2 pounds of beef slices
3 tablespoons soy sauce, Chinese
3 tablespoons peanut oil
Cubes 1 / 2 cup green pepper
1 cup bamboo slices (canned)
1 cup water chestnut slices (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 points of interest
A dash of salt and pepper
1 teaspoon cornstarch dissolved in
2 tablespoons water

Soak mushrooms until the expansion of the soft (about 15 minutes). Migration, to drain water, cut stems, and set aside.

Cut meat in pieces about 2 1 / 2 2x1-inch X, and let stand in soy sauce about 10 minutes, turning once. Heat
1 tablespoon peanut oil in a large skillet and beef stir-fry at high temperature, and remove while it is still rare and juicy inside.

Use the remaining oil, stir-fry mushrooms and green peppers, then add the bamboo shoots, water chestnuts and chopped onion, ginger, garlic, peas, 'salt and pepper. Stir-fry about 2 minutes, or until peas are tender. Return meat to skillet, and give it a few quick turnaround. Make a well in center of pan, and stir in the cornstarch paste, and cook until sauce thickens only.