Name: Steamed Beef with Chinese Mushrooms
Cuisine: China
Ingredients: 1 tablespoon shredded ginger; 1 teaspoon light soy sauce; 1 teaspoon dark soy sauce; 2 teaspoons oyster sauce; ½ teaspoon ginger juice mixed with 1½ teaspoons Shao-Hsing wine or sherry; 6 Chinese black mushrooms, soaked in hot water for 30 minutes, with stems discarded, cut into ¼-inch pieces (use mushrooms of medium size, about the diameter of a half dollar, or 1¼ inches); ¼ cup scallions, white portions only, shredded into 2-inch lengths; 1 tablespoon peanut oil; ½ teaspoon sugar; 3 tablespoons Chicken Broth; Pinch of white pepper; 2 teaspoons cornstarch; 2 teaspoons shredded ginger; 2 tablespoons scallions, white portions only, cut into 2-inch pieces and shredded; ½ teaspoon sesame oil; ½ pound London broil, thinly sliced against the grain into pieces 2 inches long and ½ inch wide

Preparation info

Difficulty
Easy

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.