Mushroom Scallion Beef, or 香菇炒青葱牛肉, is a rich dish featuring the umami depth of Chinese Black Mushrooms in a light sauce made with Rice Wine.
Mushroom Scallion Beef incorporates a couple of simple techniques to give you that special Chinese Restaurant taste while still being super easy to make at home. It is similar, in some ways, to my Shanghai Beef with Mushrooms 上海白菜炒牛肉, except that it is much richer with the umami punch of dried Chinese Black Mushrooms instead of the milder fresh. Button variety.
How to make Mushroom Scallion Beef
First, slice the scallions into two-inch sections, keeping the white and green parts separate, then make a thin paste with 1 tablespoon of the cornstarch and a few tablespoons of water and then blend this with the wine, chicken stock and the sugar. Set this aside to use a sauce later.
Next, season the beef shreds with the salt and pepper and then toss them with the baking soda and cornstarch, kneading the starch into the meat until it is all absorbed. Finally, stir about a tablespoon or so of oil into the shreds to coat them as this will help them to separate when frying. Set the meat aside for at least 15 minutes to allow the baking soda to tenderize the shreds.
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To oil-blanch the beef, heat a cup or two of oil in your wok over a medium-high flame and fry the shreds, in batches, if necessary, until they are starting to turn nicely brown on the outside. If your heat is just high enough, they will remain quite tender and juicy on the inside. This technique, sometimes known as ‘passing through the oil’ is one that is commonly employed in Chinese restaurants and produces a result that is difficult to duplicate otherwise. As the shreds become done, remove from the oil and transfer to a bowl for the time being.
When you are ready to finish your 香菇炒青葱牛肉, drain all but two tablespoons of oil from the wok and turn up the heat to a high flame. Add the garlic and the white parts of the scallion and, as soon as the aroma arises, throw in the mushroom and stir fry until they are cooked through.
Finally, add the beef and the green parts of the scallion, sauté for a minute or so longer and then stir in the sauce mixture. Allow this to bubble and thicken and then serve immediately.
Your Recipe Card for 香菇炒青葱牛肉:
Mushroom Scallion Beef
Ingredients
- ¾ lbs. Beef sliced in thick julienne shreds;
- 6 – 8 Dried Shiitake Mushrooms reconstituted in water and sliced;
- 4 Scallions;
- 4 cloves of Garlic chopped;
- 2 tbsp. Cornstarch;
- 1 pinch Baking Soda;
- 1 tsp. Sugar;
- ½ tsp. each Salt and White Pepper;
- ¾ cup of Chicken Stock;
- ¼ cup Shaoxing Wine;
- Cooking Oil as needed.
Instructions
- Slice the scallions into two-inch sections, keeping the white and green parts separate.
- Make a thin paste with 1 tablespoon of the cornstarch and a few tablespoons of water, then blend this with the wine, chicken stock and the sugar.
- Season the beef shreds with the salt and pepper, and stir in about a tablespoon or so of oil.
- Heat a cup or two of oil in your wok over a medium-high flame and fry the beef until just browned. Remove the shreds from the oil with a strainer and save in a small bowl for the moment.
- Drain all but two tablespoons of oil from the wok and turn up the heat to a high flame. Add the garlic and the white parts of the scallion and, as soon as the aroma arises, throw in the mushroom and stir fry until they are cooked through.
- Add back the beef and the green parts of the scallion, sauté for a minute or so longer, and then stir in the sauce mixture. Allow this to thicken and then serve immediately.