sweet and spicy beef with tongku mushrooms

Ingredients for 1 servings:

• 200 g rump steak(s), cut into thin strips
• 4 tbsp soy sauce, light
• ½ tbsp tapioca flour (or other food starch)
• 4 tbsp oil (soybean oil)
• 2 clove(s) garlic, chopped
• 1 piece(s) ginger, thumb-sized
• 4 mushrooms, dried Tongku mushrooms soaked and cut into thin slices
• 2 chili peppers, red long chilies, unseeded, cut into rings
• 1 m.-sized onion(s), halved and cut into thinner strips
• 3 tbsp oyster sauce
• 1 tbsp soy sauce, dark
• 2 tbsp soy sauce, dark sweet
• ½ lime(s), the juice
• some pepper, ground black

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the marinade, mix the light soy sauce with the tapioca flour. Add the meat and toss it in the marinade. Cover and marinate at room temperature for 1 hour. Heat half of the oil in a wok. Stir-fry the garlic, ginger, and onions for 1-2 minutes. The garlic and ginger should be lightly browned, and the onion slices should still be crunchy. Drain the meat, add it, mix well, and stir-fry for 1-2 minutes. The meat should have taken on color and be tender. Remove and set aside. Heat the remaining oil in the wok. Stir-fry the sliced ​​tongku mushrooms over medium heat until they begin to turn golden brown. Return the beef to the wok with the ginger, garlic, and onion slices, and mix with the mushrooms. Add the chilies (for less spicy chilies, slit them lengthwise and scrape out the seeds and white inner walls), stir in the oyster sauce, dark soy sauce, and dark sweet soy sauce one after the other, season with a little freshly ground black pepper, and mix everything evenly. The dish should be coated in a dark, thick sauce and taste sweet and spicy.