Steamed Beef with Chinese Mushrooms

Dung Gu Jing Ngau Yuk

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

This is truly a dish for the home, one rarely if ever found in a restaurant. Even in the family setting, it is rare, and is regarded as a change of pace from the usual steamed preparations: pungent black mushrooms and beef instead of lighter steamed vegetables with chicken, perhaps, or seafood. This is a hearty dish, well suited to cooler weather.