Chinese Beef & Mushroom


    This tastes just like the Chinese takeaway version! Serves 2-3


    Essex, England, UK
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    • 1 sirloin steak (200-250g)
    • 1 large onion
    • 1 Tbs cornflour (cornstarch) mixed well with 2 Tbs cold water
    • 8 white mushrooms
    • 1 clove of garlic, finely chopped
    • 1 Tbs vegetable oil
    • 200 ml of beef or chicken stock (stock cubes are fine)
    • 1/2 tsp salt
    • 1/2 tsp white pepper (black pepper will do but it's stronger)
    • 1 tsp soy sauce
    • 1 tsp oyster sauce


    1. Cut the mushrooms into quarters
    2. Cut the onion in half, root to tip and peel. Ease out the core of the onion half with a knife tip and separate the rest of the layers. Cut the layers into pieces about 1 inch square.
    3. Trim the steak of any fat, then slice across the grain with your knife held at a 45° angle so you cut thin wafers about 3 x 1 x 1/8 inches. Place these in a bowl with salt, pepper and cornflour.
    4. Heat 1 Tbs of oil in a wok or deep frying pan on a high heat. Add sliced beef and cook for 3 minutes. Remove beef from pan and set aside.
    5. Stir fry the onion and garlic over a high heat for 2 minutes, making sure not to burn the garlic
    6. Add the beef back to the garlic and onion in the pan, fry for 1 minute, then add the stock, stir. Cook for 2 minutes.
    7. Slowly add the cornflour and water mix, stirring constantly until you achieve your desired consistency (not too thick).
    8. Add soy sauce and oyster sauce, stir and serve.


    You can add other veg when frying the onion and garlic stage. (I like mange tout). For a richer taste add 1/2 tsp sesame oil when marinating the beef.

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    Tastes as good as the local chinese takeaway version.  -  12 Aug 2017

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