Steak Kew Recipe

In this Beijing-style dish, fat mushrooms as dark as endured oak logs rival liberal pink-focused, delicious pieces of hamburger filet like performing twins.

Steak Kew formula utilizes the mushrooms to enhance meats and give a luxurious fillip to sauces, flavors, stuffing's, soups, or stews. Here is an approach to make them replace meat in a vegetable dish.


8 or 10 dried Japanese mushrooms, entirety

1 1/2 pounds filet of meat

3 tablespoons Chinese soy sauce

3 tablespoons nut oil

1/2 cup diced green pepper

1 cup cut bamboo shoots (canned)

1 cup cut water chestnuts (new or canned)

2 medium onions, minced

4 or 5 cuts ginger, squashed and minced

1 clove garlic, squashed and minced

5 ounces (1/2 bundle) frozen petits pois

Dash of salt and pepper

1 teaspoon cornstarch broke up in

2 tablespoons water

Soak mushrooms until they extend and are delicate (around 15 minutes). Channel, crush out water, remove stems, and set aside.

Cut hamburger in lumps around 2 1/2 X 2×1 inch, and let remain in soy sauce around 10 minutes, turning once. Warmth

1 tablespoon nut oil in enormous skillet and pan fried food meat over high warmth; eliminate while it is as yet uncommon and Juicy inside.

Using rest of oil, pan sear mushrooms and green pepper; at that point add bamboo shoots, water chestnuts, minced onion, ginger, garlic, peas, ‘ salt, and pepper. Pan fried food around 2 minutes, or until peas are delicate. Return meat to the skillet, and give several speedy turns. Make a well in focus of skillet, mix in cornstarch glue, and cook just until sauce thickens.

Source by Priscilla Yao

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