Beef with Black Mushrooms

Beef with Black Mushrooms Recipe - Authentic Chinese Cuisine

Region / culture: China | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Beef with Black Mushrooms is a classic dish that combines the rich flavors of marinated beef with the earthy tones of black mushrooms, also known as shiitake mushrooms. This dish is a staple in Chinese cuisine, known for its savory sauce and tender meat. It's a perfect example of how simple ingredients can be transformed into a delicious and sophisticated meal. Whether you're a seasoned chef or a beginner in the kitchen, this recipe offers a delightful culinary experience.

History

The history of Beef with Black Mushrooms dates back to ancient China, where it was a dish reserved for the imperial family and the elite. Black mushrooms were prized for their health benefits and unique flavor. Over time, the recipe spread across China and became a popular dish in Chinese households and restaurants. Its popularity has also grown internationally, making it a favorite in Chinese restaurants around the world.

Ingredients

10 Chinese black mushrooms
0.5 lb (227 g) flank steak
4 tsp cornstarch
1 lightly beaten egg white
0.5 cup + 2 tbsp vegetable oil
1 tsp crushed ginger root
1 tsp crushed fresh garlic
1 cup drained, rinsed and cubed bamboo shoots
1 tsp cooking wine
1 tsp dark soy sauce
0.5 cup chicken stock
salt and pepper, to taste
1 shredded scallion

How to prepare

Place the mushrooms in a bowl and cover them with 1 cup of warm water. Let them soak for 10 minutes.
Drain the mushrooms and discard any tough stems. Quarter the mushroom caps and set them aside.
Trim all the fat from the meat and slice it into thin strips across the grain.
Place the meat in a bowl.
In a separate bowl, mix 2 tsp of cornstarch with 4 tsp of cold water. Add this mixture to the meat.
Add the egg white to the meat and stir to coat it.
Set the meat aside.
In another bowl, mix the remaining 2 tsp of cornstarch with 4 tsp of cold water. Set this mixture aside.
Heat a wok over high heat for 30 seconds.
Add 0.5 cup of oil to the wok and swirl it around.
Add 0.5 tsp each of ginger and garlic, as well as the beef mixture, to the wok. Stir-fry for 2 to 3 minutes.
Remove the beef from the wok, allowing any excess oil to drain.
Put 2 tbsp of oil in the wok and heat it.
Stir-fry the remaining 0.5 tsp of garlic and ginger until they turn brown.
Add the reserved beef mixture, bamboo shoots, mushrooms, and wine to the wok.
Stir-fry over high heat for 1 minute.
Add soy sauce, chicken stock, salt, and pepper to the wok.
Thicken the sauce with the reserved cornstarch mixture, stirring gently.
Pour the dish into a serving dish and garnish it with shredded scallions.

Variations

For a spicier version, add a few slices of red chili pepper or a teaspoon of chili sauce while stir-frying. Vegetarians can substitute beef with tofu or tempeh for a meat-free version of the dish.

Cooking Tips & Tricks

To ensure the beef is tender and flavorful, marinate it for at least 30 minutes before cooking. Use a sharp knife to slice the beef thinly against the grain, which helps in tenderizing the meat. When stir-frying, make sure the wok is hot enough before adding the oil and ingredients. This will give the dish its characteristic smoky flavor. Lastly, adding the cornstarch mixture at the end will help thicken the sauce to the perfect consistency.

Serving Suggestions

Serve Beef with Black Mushrooms hot, accompanied by steamed rice or noodles to soak up the delicious sauce. A side of stir-fried vegetables, such as bok choy or broccoli, can add color and nutrition to the meal.

Cooking Techniques

Stir-frying is the primary cooking technique used in this recipe, which involves cooking ingredients quickly over high heat while constantly stirring. This method helps retain the textures and flavors of the ingredients.

Ingredient Substitutions

If Chinese black mushrooms are not available, portobello or cremini mushrooms can be used as substitutes. For a gluten-free version, use tamari sauce instead of soy sauce.

Make Ahead Tips

The beef can be marinated and the vegetables prepped ahead of time. Store them in the refrigerator until ready to cook, which will make the cooking process faster and more efficient.

Presentation Ideas

Serve the dish in a pre-warmed plate or bowl, garnished with extra shredded scallions or a sprinkle of sesame seeds for an added touch of elegance.

Pairing Recommendations

A light-bodied red wine, such as Pinot Noir, pairs well with the flavors of the beef and mushrooms. For a non-alcoholic option, green tea complements the dish beautifully.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat, adding a little water or chicken stock to keep the dish moist.

Nutrition Information

Calories per serving

A serving of Beef with Black Mushrooms contains approximately 250-300 calories, making it a moderate-calorie dish that can fit into various dietary plans.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the mushrooms and bamboo shoots. A serving of Beef with Black Mushrooms contains approximately 10-15 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

The fat content in this dish comes mainly from the vegetable oil used for stir-frying and the natural fats in the flank steak. A serving contains about 15-20 grams of fat. Using less oil or opting for a leaner cut of beef can reduce the fat content.

Proteins

Beef with Black Mushrooms is an excellent source of protein, thanks to the flank steak. A single serving provides about 20-25 grams of protein, making it a great option for muscle repair and growth.

Vitamins and minerals

Black mushrooms are rich in vitamins B and D, iron, and selenium, contributing to the overall nutritional value of the dish. Bamboo shoots add a good source of potassium and fiber. Together, these ingredients make the dish not only tasty but also beneficial for your health.

Alergens

The primary allergens in this recipe include soy (from the soy sauce) and gluten (from the soy sauce and possibly the cooking wine). Those with allergies or sensitivities to these ingredients should seek suitable substitutions.

Summary

Overall, Beef with Black Mushrooms is a balanced dish that offers a good mix of proteins, fats, and essential vitamins and minerals. It's relatively low in carbohydrates and calories, making it a healthy option for a main meal.

Summary

Beef with Black Mushrooms is a timeless dish that combines tender beef with flavorful mushrooms in a savory sauce. It's a versatile recipe that can be adapted to suit various dietary needs and preferences. With its rich history and nutritional benefits, this dish is a delightful addition to any meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Beef with Black Mushrooms. It was a rainy day in the small village where I grew up, and I had been invited to a neighbor's house for dinner. As I entered the cozy kitchen, I was greeted by the warm aroma of simmering beef and mushrooms, and I knew that I was in for a treat.

My neighbor, Mrs. Chen, was a renowned cook in the village, and she had graciously offered to teach me how to make this delicious dish. As we worked side by side in her kitchen, she shared with me the story of how she had learned the recipe from her own grandmother many years ago.

Mrs. Chen's grandmother had been a skilled cook who had traveled far and wide, collecting recipes and culinary techniques from different regions. One day, she had come across a small village nestled in the mountains, where the locals were known for their flavorful dishes made with fresh ingredients from the surrounding forests.

It was there that she had learned the secret of Beef with Black Mushrooms. The key, Mrs. Chen explained to me, was to use only the finest cuts of beef, marinated in a rich blend of soy sauce, ginger, and garlic. The black mushrooms, which grew abundantly in the nearby woods, added a unique earthy flavor to the dish.

As Mrs. Chen and I continued to cook together, she shared with me the importance of patience and attention to detail in the kitchen. She taught me how to slice the beef thinly, so that it would cook quickly and evenly. She showed me how to sauté the mushrooms until they were tender and fragrant, and how to create a savory sauce to tie all the flavors together.

By the time the dish was ready, I could hardly contain my excitement. The beef was tender and flavorful, the mushrooms were rich and meaty, and the sauce was a perfect balance of sweet and savory. Mrs. Chen smiled at my delight, knowing that she had passed on a treasured family recipe to a new generation.

From that day on, I made Beef with Black Mushrooms regularly in my own kitchen, always thinking of Mrs. Chen and the lessons she had taught me. I experimented with different variations of the recipe, adding my own twists and flavors to make it truly my own.

Over the years, I shared the recipe with friends and family, who were always amazed by the depth of flavor and complexity of the dish. They would often ask me where I had learned to make such a delicious meal, and I would smile and tell them the story of Mrs. Chen and her grandmother's recipe.

Now, as I sit in my own kitchen, preparing Beef with Black Mushrooms for my grandchildren, I am filled with gratitude for the knowledge and traditions passed down to me. I hope that one day, they too will carry on the legacy of this beloved dish, sharing it with their own loved ones and creating new memories along the way.

As the rich aroma of beef and mushrooms fills the air, I can't help but smile and think of Mrs. Chen, her grandmother, and the timeless recipe that has brought us all together. Cooking has a way of connecting us to our past, our present, and our future, and I am grateful for the lessons and memories that it has brought into my life.