Beef with oyster mushrooms and spring onions

Ingredients for 4 servings:

• 500 g beef fillet(s)
• 1 tsp, heaped Szechuan pepper, coarsely ground
• 1 tbsp soy sauce, light
• 2 tbsp soy sauce, dark
• 1 tbsp tapioca or other cornstarch
• 300 g oyster mushrooms
• 1 bunch of spring onions (Thai spring onions)
• 5 shiitake mushrooms (tongku mushrooms), dried
• 1 chili pepper(s), red, or more
• 4 garlic cloves
• 3 cm ginger, fresh
• 4 tbsp soybean oil
• 5 tbsp oyster sauce
• 2 tbsp fish sauce
• 1 tsp palm sugar or brown cane sugar
• 4 tbsp rice wine

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Cut the meat into thin strips. Mix with the ground Szechuan peppercorns, dark soy sauce, and tapioca flour, and marinate covered for 1 hour. Soak the tongku mushrooms in hot water. Clean the oyster mushrooms with a paper towel and cut into large pieces. Cut the prepared spring onions crosswise into approximately 3 cm pieces. Deseed the chili peppers and slice them thinly. Finely chop the garlic and ginger. Squeeze the lightly and slice the tongku mushrooms. Heat the oil in a wok, add the marinated meat in batches, and stir-fry over high heat. Briefly fry the ginger and garlic, and add the meat back in. Reduce the heat slightly. Add the oyster and tongku mushrooms, then stir in the spring onions and chilies. Add the fish and oyster sauce and sugar, and cook for about 3 minutes. Finally, stir the rice wine into the dish.