Chau Ngau Yuk – Beef with mushrooms and onions

Ingredients for 4 servings:

• 500 g beef fillet(s), cut into very thin slices, 2 x 5 cm in size
• 1 tbsp cornstarch
• 125 ml water
• 3 tbsp oyster sauce
• ½ tsp sesame oil
• n. B. vegetable oil
• 2 m.-large onion(s), quartered
• 3 garlic cloves, squeezed
• 250 g mushrooms, brown
• 4 spring onions, cut into 4 cm long pieces
• 2 tbsp rice wine, Chinese
• 4 tsp soy sauce, light
• 1 tsp, heaped ginger, finely grated
• 1 tsp, levelled sugar
• 1 tsp, levelled pepper, white

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 44 minutes

simple, stir-fried dish from China

Combine the beef with the starch. Combine the marinade ingredients and mix well with the beef. Let it stand for at least 30 minutes. Combine the water with the oyster sauce and sesame oil and set aside. Heat the vegetable oil (I always use peanut oil) in a wok and stir-fry the onion quarters over high heat for about 1 minute. Add the crushed garlic and finely chopped mushrooms and stir-fry for about 30 seconds. Add the marinated beef and stir-fry for about 2 minutes more. Then add the sauce mix and the spring onions and simmer for about 30 seconds, stirring, until the spring onions have wilted. Serve while still hot. Jasmine rice goes well as a side dish. Alternative: Instead of the mushrooms, you can also use shiitake mushrooms (about 8 pieces, dried, soaked in hot water, stems removed) or chanterelle mushrooms.