1. Cut beef into thin slices, marinate evenly with cornstarch, then add 1/2 tbsp Lee Kum Kee oyster sauce, 1 tbsp light soy sauce, 1/4 tsp pepper, 1/4 tsp sugar, 1/2 tsp cooking wine, Grasp evenly
2. Cut the mushrooms in half, raise the pot to medium heat, add a proper amount of base oil, pour in the mushrooms and ginger slices, and stir over low heat;
3. Stir until the mushrooms turn yellow, set aside, do not wash the pot, the essence is at the bottom of the pot;
4. Make a bowl of juice, use a bowl, add 1 tbsp Lee Kum Kee oyster sauce, 1 tbsp light soy sauce, 1/4 tsp pepper, 1/2 tsp dark soy sauce, 1/2 tbsp corn starch, 1 tsp sesame oil , Mix thoroughly;
5. Put the bottom oil in the medium-high hot pot, pour the beef and stir fry, and set aside;
6. Pour into a bowl of juice, raise the heat to medium, stir constantly, and cook until the bowl of juice is frothy;
7. Turn off the heat, add beef and mushrooms, and take a few strokes to get out of the pot.
Tips:1. The beef is first marinated with starch and then marinated with seasoning, the meat will be more smooth and tender when fried;
2. Don't blanch the mushrooms. After blanching, the taste of the ingredients will become weaker and the water will come out. You can use a slow heat method to keep the juice from leaking out and taste the original flavor. By analogy, when cooking cauliflower This method can also be used with cowpeas and mushrooms. This trick is learned from Aki’s video. Thank him here.
