Ingredients

• 500g Beef tenderloin, sliced thinly
• 6 pcs dried shiitake mushrooms, rehydrated and sliced (keep water used for rehydration)
• 1 cup button mushrooms, sliced
• 1 red capsicum, sliced
• 1 yellow capsicum, sliced
• 1 large onion, sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 3 tbsp Chinese cooking wine
• 1 tbsp cornstarch
• 1 tsp ginger paste
• 1/2 tsp baking soda (this makes the beef so tender like the ones in Chinese restaurant)
• salt
• freshly ground black pepper
• peanut oil

Directions

1. Mix together cornstarch, 1 tbsp Chinese cooking wine, ginger paste, baking soda, salt and freshly ground black pepper. Add beef and marinate for at least an hour.

2. Place wok in high heat then add peanut oil. Once wok is really hot add beef and stir fry for 2 minutes.

3. Add mushrooms and continue to stir fry for 2 minutes.

4. Add capsicums and onions then continue to stir fry for 1 more minute.

5. Mix together oyster sauce, 2 tbsp of Chinese cooking wine and soy sauce. Still in high heat pour mixture in wok and continue to stir fry, add water used for rehydrating mushrooms if you want to have more sauce. Once sauce thickens turn off heat then serve immediately.

Email to a friend | Print this recipe | Back