Beef with Ginger and Black Mushrooms

Name: Beef with Ginger and Black Mushrooms
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: Serves 2 as a main dish with rice or 4 as part of a multi-course meal
Cuisine: Thai
Ingredients: 1 teaspoon palm or brown sugar; 1 teaspoon oyster sauce; 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced; 2 teaspoons fish sauce (nam pla); 1 tablespoon minced galangal or fresh ginger; 1 garlic clove, minced; 1 teaspoon + 2 tablespoons high-heat cooking oil, divided; ¼ teaspoon white pepper; 10 oz (330 g) beef tenderloin or top sirloin, sliced diagonally across the grain in ¼ in (6 mm) slices; ½ teaspoon all-purpose cornstarch; Thai or italian basil leaves, cut into thin shreds/threads for garnish; 2 teaspoons soy sauce, divided; 8 medium, dried black mushrooms

Preparation info

Serves
2
as a main dish with rice

Difficulty
Easy
Ready in
20 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

This dish is inspired by a visit to Ko Khun Beef restaurant in Bangkok. Their slogan is "Heaven is for Beef Lovers," because their quality and selection of beef is out of this world! Always cut beef across the grain to ensure the most tender result. You can substitute dried black mushrooms with dried shiitake mushrooms if you wish.

Ingredients

8 medium, dried black mushrooms
10 oz (330 g) beef tenderloin or top sirloin, slice

Asia
Thailand
Main course
South East Asia

Method

Soak the mushrooms in warm water until soft, about 30 minutes. Rinse in warm water and drain. Remove and discard stems and cut the caps in ½-inch (1.25 cm) pieces. Set aside
Toss the beef with the all-purpose cornstarch, pepper, 1 teaspoon oil, and