Sandpot Casserole of Beef and Wild Mushrooms

Name: Sandpot Casserole of Beef and Wild Mushrooms
Yield: Serves 3 to 4 as a Main Course, 5 to 6 as Part of a Multicourse Meal
Cuisine: China
Ingredients: 6 to 8 round French market carrots or 10 to 12 baby carrots, halved or quartered lengthwise, if fat; 1 tablespoon oyster sauce; ½ teaspoon Chinese chili sauce; 1 tablespoon finely minced garlic; 1 tablespoon mushroom soy sauce; 3 tablespoons thinly sliced green and white scallion rings; 3 to 4 tablespoons corn or peanut oil, for searing and stir-frying; 1 pound beef chuck, cut into 1-inch cubes; 1 tablespoon “goop” from China Moon Hot Chili-Oil, Chili-Orange Oil, or Chili Lemon Oil; 1 teaspoon sugar; ¼ pound roll-cut asparagus nuggets or finger-lengths of Chinese broccoli, or 2 cups lightly packed wide ribbons of ruby chard; 1 tablespoon cornstarch; 2 tablespoons finely minced fresh ginger; Finely minced zest of 1 small orange; ½ teaspoon dried red chili flakes; 2 small leeks, white part only, split lengthwise and cut crosswise into ¼-inch moons; ¾ pound wild mushrooms, trimmed and cut, if large; 1 tablespoon packed brown sugar; 2 tablespoons mushroom soy sauce; 1 tablespoon China Moon Hot Chili-Oil or Chili-Orange Oil; 1 small red onion, cut into ½-inch moons; 1 tablespoon soy sauce; 1 package enoki mushrooms, spongy base removed; Diagonally cut green and white scallion rings, for garnish; 1 tablespoon balsamic vinegar; 2 cups China Moon Infusion, China Moon Double Stock, or unsalted chicken stock

Preparation info

Serves
3 to 4
as a Main Course

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This is a very straightforward winter-style stew of cubed beef and mushrooms. Porcini, shiitake, and oyster mushrooms would all be good here, as would a mixture of the three.

Like most stews, this one is best begun a day or more in advance and will gain in flavor upon reheating.

Ingredients

Marinade and Beef

1 tablespoon soy sauce
1 tablespoon mushroom soy sauce
1

Asia
China
Main course
Winter

Method

Blend the marinade ingredients through the “goop” in a bowl big enough to hold the beef. Add the beef and toss well. Marinate at cool room temperature for 3 to 4 hours or refrigerate for up to 48 hours. Let come to room temperature before searing.
Combine the aromatics in a small dish and seal until ready to use.
Combine all of the sauce ingredients thro