December 11, 2014 Stir Fried Beef, with Black Mushrooms, Broccoli and Bamboo shoots (Sheung Dong Ngau Lau)

December 11, 2014 Stir Fried Beef, with Black Mushrooms, Broccoli and Bamboo shoots (Sheung Dong Ngau Lau)

Last night Suzette attended a girl’s night birthday party.  Although I thawed a rib eye steak to make Fried Rice for Willy, Willy and I decided to eat PPI Green Chili Enchiladas with some PPI Roasted Brussels sprouts and carrots, instead.

So, today there was a thawed rib eye steak in the meat drawer of the fridge, so I looked up several recipes for beef and found a recipe for Stir Fried Beef with Bamboo Shoots and Black Mushrooms on page 164-165 of The Chinese Gourmet Cookbook that looked interesting and for which we had all the ingredients except the green onions.  I discussed the lack of green onions with Suzette and she suggested using garlic scallions from the garden, so I went to the garden and pulled a small handful of garlic scallion stalks, instead of going to the store.

I then sliced and marinated the steak in the salt, sugar, corn starch and water.

Then I filled a 16 oz. plastic container with hot water and soaked the black mushrooms in water instead of steaming them over boiling water and then cooked them for a few minutes in the microwave.

I then chopped up a head of broccoli (about 1 1/2 cup) into flowerets and halved them (so they would lay flat on one side), 1 tsp. of fresh garlic, 1 tsp. of fresh ginger and ½ small onion and opened an 8 oz. can of sliced bamboo shoots and chopped the garlic chives into about ½ inch long strips.

Then I de-stemmed the mushrooms and sectioned them into fourths or sixths, depending upon their size.

I then heated the wok and added peanut oil and stir fried the bamboo shoots, onion and broccoli and then removed that mixture from the wok.

I then added a bit more oil and stir fried the beef until it just changed color from red to grey and removed it.

Then I added more oil and stir fried the chopped ginger, garlic and garlic chives for a minute and then added the vegetables and beef and stir fried the entire mixture for a minute to mix its ingredients with the garlic and ginger and then added the thickening sauce made with soy sauce, oyster sauce, cornstarch, Chinese Cooking wine and sesame oil.  I turned up the heat a bit and pretty soon the sauce thickened and glistened.

before the thickening sauce is added

finished dish after the thickening sauce is added and cooked

We heated PPI rice in the microwave and Suzette fetched beers from the garage and we were ready to eat.

We loved the dish. The tender texture of the beef and mushrooms complemented the firm texture of the broccoli and bamboo shoots and the entire mixed infused with the light brown sauce was delicious.  Suzette took a second helping and I was not hungry for a dessert, which are ultimate compliments.

Bon Appétit