Beef with silver ears and onions

Ingredients for 1 servings:

• 200 g beef
• 10 g mushrooms (silver ears), dried
• 1 onion(s)
• 1 tsp ginger root, chopped
• 1 tbsp oil
• 1 egg white
• 3 tbsp soy sauce
• Salt
• 1 tsp sugar
• 1 tsp cornstarch, mixed with a little water

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 45 minutes

The silver ears used in this recipe are white mushrooms that grow on wood like fungus mushrooms. They can be substituted here if silver ears are unavailable. Soak the mushrooms in water. Cut the beef into wafer-thin slices. To make this easier, you can freeze it slightly. Now let the meat marinate in the refrigerator with the oil, the lightly beaten egg white, and 1 tablespoon of soy sauce for at least 20 minutes. Cut the onion lengthwise into thin wedges and chop the ginger. Clean and finely chop the mushrooms, if necessary, then cook in lightly salted water for about 15 minutes according to the package instructions. For the sauce, combine a little salt, 1 teaspoon of sugar, 2 tablespoons of soy sauce, and the stirred cornstarch. Briefly fry the ginger in a not-too-hot wok or pan without oil until fragrant. Add the beef with the marinade and fry briefly until almost cooked. This goes very quickly. Now add the onions and mushrooms and sauté briefly. Stir in the prepared sauce and bring to a boil until the sauce thickens. Serve with fragrant rice.