Fragrant Beef and Black Mushrooms

Name: Fragrant Beef and Black Mushrooms
Yield: Serves 4
Cuisine: Balinese
Ingredients: 1 punnet shimeji mushrooms, trimmed; 2 teaspoons fish sauce; 8 garlic chives, cut into 2 cm lengths; 500 g beef sirloin fillet, cut into thin strips; 40 ml vegetable oil; 60 ml dark soy sauce; 1 tablespoon brown sugar; 1 tablespoon minced lemongrass; 2 tablespoons Black Pepper Stir-fry Paste; 6 red shallots; 4 cloves garlic; 6 dried shiitake mushrooms, soaked in hot water for 40 minutes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

A dry stir-fried dish that takes no time at all once the basic preparation has been done. The flavours are robust and linger on the palate. Any red meat can be prepared like this – I have used venison and lamb with equal success. The rich red meat of wild hare is also terrific if you happen to come across any.

Ingredients

6 dried shiitake mushrooms, soaked in hot water for 40 minutes
6 red shallots
4 cloves garlic

Asia
Indonesia
Main course
South East Asia

Method

Remove the stalks from the mushrooms and cut the caps into thin slices.

Pound the shallots and garlic in a mortar and pestle to make a paste, then place in a bowl with the lemongrass, black pepper paste, soy sauce and sugar and mix until combined. Add the beef strips and mix thoroughly until the beef is well coated. Leave to marinate at room temperature for 1 hour.

Heat the oil