Name: Spicy Mushroom Beef Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g beef; 4s Shiitake Mushrooms; 5g shallot; 5g ginger; 3 tablespoons Cooking oil; 1 tsp Cooking Wine; 2 tablespoons Soy sauce; 2 tablespoons Doubanjiang; 2 tablespoons Laoganma tempeh sauce; 5g garlic

Spicy Mushroom Beef Sauce

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Suddenly, a tuft of beef came. Obviously some were improperly preserved, and some of the surface was dry and knotted, showing an air-dried dark color. And this part of the poorly-colored skin became an outcast. God has a good life, how can you throw it away at will? Keep them, take them. . . . become. . . Beef sauce, right?
I found a simple method, all kinds of materials are very smooth, no need to purchase special. I wanted to be lazy and give up the mushroom part and have a pure meat sauce. However, everything went as planned, but was suddenly asked: "Why don't you add some shiitake mushrooms? It tastes more fragrant with the addition of shiitake mushrooms." Uh. . . How do you know that shiitake mushrooms were originally used in this practice? Had to restore the shiitake mushroom method, but still cut the amount of shiitake mushrooms by half, because the other half was too thick to eat through.
Sure enough, it is very fragrant, maybe adding half of the shiitake mushrooms will taste better. But this is also good, the portion is relatively small, don't worry about eating for too long.

Spicy Mushroom Beef Sauce

1. Ingredients: 200g beef, 4 shiitake mushrooms, 5g green onions, 3 tablespoons of edible oil, 5 grams of ginger, 1 teaspoon of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of bean paste, 2 tablespoons of Laoganma tempeh sauce , 5 grams of garlic

2. Soak dried shiitake mushrooms,

3. After washing, cut into small dices.

4. Wash the green onion, ginger, and garlic separately, and set aside.

5. Wash and mince beef,

6. Add green onion and garlic, cooking wine, light soy sauce,

7. Grab well and marinate for 30 minutes.

8. Heat the pan, pour the oil,

9. Heat oil and add ginger, stir fry until fragrant.

10. Pour in the beef and stir fry until the beef is discolored.

11. Add shiitake mushrooms and stir-fry evenly.

12. Add bean paste and fermented black bean paste and sauté until fragrant.

13. Pour in the right amount of water,

14. Bring to a boil on high heat, turn to low heat and simmer for a few minutes,

15. The soup is thickened and the heat is turned off.

16. Out of the pot.

Tips:
Adding the other half of shiitake mushrooms will make it more fragrant.
Light soy sauce, bean paste, and tempeh sauce all contain salt, so there is no need to add additional salt.
All seasonings can be adjusted according to your own taste.