Shuang Gu Neu Rou Si

Shuang Gu Neu Rou Si Recipe - Delicious Hong Kong Beef and Mushroom Dish

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

Introduction

Shuang Gu Neu Rou Si is a traditional Chinese dish that features tender beef stir-fried with enokitake mushrooms and black mushrooms. This dish is bursting with savory flavors and is a favorite among many Chinese food enthusiasts.

History

Shuang Gu Neu Rou Si has been a popular dish in Chinese cuisine for many years. The combination of beef and mushrooms creates a delicious and satisfying meal that is perfect for any occasion.

Ingredients

350 g of beef
150 g of enokitake
5 dry black mushrooms
2 stalks of spring onion

Seasoning

2 tbsp of light soy sauce
1 tbsp of sugar
2 tbsp of corn flour

Sauce

2 tbsp of oyster sauce
1 tbsp of water
0.5 tbsp of shaoxing wine
1 tbsp of light soy sauce
some pepper
some sesame oil

How to prepare

Soak the dry black mushrooms until they become soft, then wash and shred them.
Shred the spring onion, wash it, and cut the roots of the enokitake.
Wash the beef and pat it dry. Then, shred it and marinate it with the seasoning.
Heat a wok with 2 tbsp of oil and stir-fry the beef over high heat.
Remove the beef from the wok when it is almost 80% cooked.
Heat the wok again and add the enokitakes and shredded black mushrooms.
Stir-fry and mix them well, then add the sauce and continue stir-frying.
Pour in the beef when the sauce starts to boil, and stir and mix everything well.
Add the shredded spring onion, stir-fry for a while, then remove from the heat and serve.

Variations

You can add vegetables such as bell peppers, broccoli, or snow peas for added color and flavor.
Substitute chicken or pork for the beef for a different twist on this dish.

Cooking Tips & Tricks

Make sure to marinate the beef for at least 30 minutes to allow the flavors to fully develop.

- Stir-fry the beef over high heat to ensure that it cooks quickly and retains its tenderness.

- Be sure to stir-fry the mushrooms until they are cooked through but still retain their texture.

- Adjust the seasoning to suit your taste preferences.

Serving Suggestions

Serve Shuang Gu Neu Rou Si with steamed rice or noodles for a complete meal.

Cooking Techniques

Stir-frying is the key technique used in this recipe to quickly cook the ingredients while retaining their flavors and textures.

Ingredient Substitutions

You can use button mushrooms or shiitake mushrooms in place of enokitake and black mushrooms.

Make Ahead Tips

You can marinate the beef and prepare the sauce ahead of time to save time when cooking.

Presentation Ideas

Garnish the dish with chopped green onions or sesame seeds for a pop of color and added flavor.

Pairing Recommendations

Serve Shuang Gu Neu Rou Si with a side of steamed vegetables or a light salad for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

15g per serving

Fats

10g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in iron, vitamin B12, and selenium.

Alergens

This recipe contains soy and wheat allergens.

Summary

This dish is a good source of protein and essential nutrients, making it a healthy and satisfying meal option.

Summary

Shuang Gu Neu Rou Si is a delicious and nutritious Chinese dish that is perfect for a quick and easy meal. With tender beef, flavorful mushrooms, and a savory sauce, this dish is sure to become a favorite in your household.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Shuang Gu Neu Rou Si. It was a sunny afternoon in the small village where I grew up, and I was walking through the bustling market, taking in all the sights and sounds. I had always loved exploring the market, discovering new ingredients and flavors that I could use in my cooking.

As I made my way through the crowded stalls, my eyes were drawn to a small, unassuming booth tucked away in a corner. The woman behind the booth was busy chopping vegetables and stirring pots of bubbling broth, the fragrant scent of spices wafting through the air. Intrigued, I made my way over to her and struck up a conversation.

She introduced herself as Mrs. Wang, a renowned local chef who had been cooking for over fifty years. I was immediately captivated by her warm smile and the twinkle in her eyes as she shared stories of her culinary adventures. Mrs. Wang had traveled all over China, learning recipes from various regions and cultures, and she had a wealth of knowledge about traditional Chinese cuisine.

I spent hours chatting with Mrs. Wang, eagerly absorbing her wisdom and jotting down notes in my tattered old recipe book. She told me about the origins of Shuang Gu Neu Rou Si, a classic Sichuan dish made with thinly sliced beef, mushrooms, and a savory sauce infused with spicy chilies and numbing Sichuan peppercorns. Mrs. Wang had learned the recipe from a chef in Chengdu, and she had put her own unique twist on it over the years.

I was mesmerized by the intricate flavors and techniques involved in making Shuang Gu Neu Rou Si, and I knew that I had to try it for myself. Mrs. Wang graciously agreed to teach me the recipe, inviting me to her humble home the next day to cook together.

The following morning, I arrived at Mrs. Wang's house, armed with fresh ingredients and a heart full of excitement. She welcomed me with open arms, her kitchen overflowing with pots and pans, spices and seasonings. We set to work, slicing the beef paper-thin, soaking the mushrooms in hot water, and meticulously measuring out the ingredients for the sauce.

As we cooked, Mrs. Wang shared stories of her childhood in Sichuan, of the fragrant street markets and bustling noodle shops that had shaped her love of food. I listened intently, savoring every moment and committing the recipe to memory.

Finally, after hours of chopping, stirring, and simmering, the dish was ready. Mrs. Wang presented me with a steaming bowl of Shuang Gu Neu Rou Si, the vibrant colors and enticing aromas making my mouth water. I took a tentative bite, savoring the tender beef, earthy mushrooms, and fiery spice that danced on my tongue.

It was a revelation. The flavors were bold and complex, the perfect balance of heat and umami that I had always strived for in my cooking. Mrs. Wang beamed with pride as she watched me devour the dish, her eyes sparkling with joy.

From that day on, Shuang Gu Neu Rou Si became a staple in my culinary repertoire. I cooked it for family gatherings, dinner parties, and quiet nights at home, each time savoring the memories of that fateful day in Mrs. Wang's kitchen.

I often think back to that moment, when I stumbled upon the recipe for Shuang Gu Neu Rou Si and the kind-hearted chef who shared it with me. It was a turning point in my culinary journey, a moment of inspiration and discovery that has stayed with me ever since.

And so, as I stand in my own kitchen now, surrounded by the tantalizing aromas of spices and sauces, I raise a toast to Mrs. Wang and the timeless art of traditional Chinese cooking. May her legacy live on in every bite of Shuang Gu Neu Rou Si, a dish that will forever hold a special place in my heart.