Beef Mushroom Chow Yoke Recipes

BEEF AND MUSHROOM STIR-FRY RICE PLATE

Steps:

• Combine 12 ounces of sliced beef, 1 tablespoon water, 1 teaspoon cornstarch, 1 teaspoon oil, 2 teaspoons oyster sauce, and ¼ teaspoon baking soda (if using). Mix all of the ingredients into the beef. Set aside for 10 minutes.
• Combine warmed beef stock or water with 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons oyster sauce, ½ teaspoon sesame oil, ½ teaspoon salt, ¼ teaspoon sugar and 1/8 teaspoon ground white pepper. Use pure beef stock only. Many are made with celery, tomato, and carrot, which will make this stir-fry taste like beef stew! If you can't find a purer stock, use water and/or a beef bullion cube. Just remember to adjust the seasoning accordingly, as they can be salty. You can add more water and cornstarch slurry to offset this effect.
• Heat your carbon steel wok until it's just smoking. Spread 2 tablespoons oil around the perimeter, and add the beef.
• Use your wok spatula to spread the beef out, and sear for 30 seconds. Stir-fry the beef for another 30 seconds until it's 80% done, and transfer the beef back to the bowl.
• Without washing the wok, turn the heat back on to medium. Add 1 tablespoon of oil to the wok, and immediately add the ginger, white portion of the scallions and garlic. Stir-fry for 15 seconds, and add the mushrooms.
• Next spread 1½ tablespoons of Shaoxing wine around the perimeter of the wok to deglaze, and stir-fry everything for 20 seconds.
• Add the stock and sauces to the wok, and bring to a simmer, stirring occasionally to deglaze the wok and heat the sauce. Once the mixture starts to simmer, add the beef and any juices from the bowl along with the rest of the scallions. Stir-fry everything to combine.
• Immediately stir up your cornstarch slurry (the water and cornstarch has likely separated by now). Slowly drizzle about two thirds of the slurry into the sauce while stirring.
• Within 10 seconds, you should see the sauce thicken. Add more cornstarch slurry if you like your sauce thicker, or add more stock or water if the sauce is too thick. (Remember your sauce will thicken slightly as it cools.) Either way, move quickly during this step so you don't overcook your beef. Turn the heat off as soon as the sauce is to your desired consistency.
• At this point, if you like a little extra richness and the combination of soy sauce and butter, stir in a tablespoon of butter just before plating the dish!
• To serve, spoon cooked white rice onto a plate and immediately serve your beef and mushroom stir-fry poured over the top.

ASIAN BEEF WITH MUSHROOMS & SNOW PEAS

Steps:

• Combine all the sauce ingredients in a bowl - whisk to combine. Set aside.
• Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.
• Heat a large skillet until hot, add 2 tablespoons olive oil - it should sizzle.
• Immediately add thinly sliced mushrooms - cook them on high heat, turning occasionally, until they brown nicely. Salt them midway, just a little bit. Do not add too much salt, as you will be adding tamari sauce later.
• Remove mushrooms to a bowl.
• To the same skillet, on high heat, add 2 tablespoons of olive oil, which will sizzle right away. Immediately add thinly sliced meat.
• Note: You might want to do this in 2 batches. You will want each slice of beef to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that beef will brown on high heat.
• Cook beef on one side until it browns nicely.
• Turn over all beef slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl.
• Add the second batch of beef, and repeat.
• Return all of the cooked beef slices back to the skillet.
• Add the snow peas and cooked mushrooms, then the Asian sauce.
• Stir everything to combine on high heat, for about 1 minute. Turn off heat. Cover the skillet with a lid.