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Ingredients
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1. 1 pound
round steak |
|
2. 2
tablespoons soy sauce |
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3. 1 tablespoon
cornstarch |
|
4. 3 tablespoons
vegetable oil |
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5. 1 tablespoon
chopped garlic |
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6. 1 tablespoon
chopped fresh ginger |
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7. 8 ounces
mixed mushrooms, such as shiitake, oyster
and straw
|
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8. 2
tablespoons oyster sauce |
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9. 1 teaspoon
sugar |
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10. 4
scallions, cut into short lengths |
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11. freshly
ground black pepper |
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12. 2
red chilies, cut into strips, to garnish |
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Another simple but delicious recipe. In
Thailand, fresh straw mushrooms are readily
available, but oyster mushrooms make a good
substitute. To make the
dish even more interesting, use several types of
mushroom.
|
 1.
Slice the beef, on the
diagonal, into long
thin strips. Mix
together the
soy sauce and
cornstarch in a large
bowl, stir in the beef
and let marinate for
1-2 hours.
|
 2.
Heat half the oil in a
wok or frying pan. Add
the garlic and ginger
and
fry until fragrant.
Stir in the beef. Stir
to separate the
strips, let them color
and cook for 1-2
minutes. Remove from
the pan and set aside.
|
 3.
Heat the remaining oil
in the wok. Add the
shiitake, oyster and
straw
mushrooms. Cook until
tender. |
4.
Return the beef to the
wok with the
mushrooms. Add the
oyster
sauce, sugar and
freshly ground black
pepper to taste. Mix
well. |
5. Add the
scallions and mix
together well. Serve
garnished with strips
of
red chili. |
COOK'S
TIP
Made from
extracts of oysters,
oyster sauce is
velvety smooth and has
a savory sweet and
meaty taste. There are
several types
available; buy the
best you can afford. |
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