Beef ragout with shiitake

Ingredients for 4 servings:

• 40 g mushrooms, dried shiitake mushrooms
• 4 beef roulades, lean
• 25 g cornstarch
• salt and pepper
• 1 onion(s), finely sliced
• 350 g carrot(s), cut into thin slices
• 2 cm ginger, fresh, grated
• 1 chili pepper(s), red, finely chopped
• 2 tbsp oil (peanut oil)
• 2 tbsp sauce (hoisin sauce)
• 1 tbsp soy sauce, dark
• 1 tbsp rice wine or dry sherry
• 1 tbsp coriander, finely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Soak the mushrooms in 150ml of lukewarm water for about 20 minutes. Cut the meat into thin strips. Toss in the cornstarch and season generously with salt and pepper. Heat the oil in a wok and fry the onion and carrots for about 1 minute. Add the meat and stir-fry for about 4 minutes. Add the ginger, chili pepper, hoisin sauce, soy sauce, rice wine or sherry, and the mushrooms along with their soaking liquid. Stir-fry for 2 minutes until the sauce thickens. Sprinkle with coriander and serve immediately.