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RECIPES

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Stir-fried Black Pepper Beef and Shimeji with Ginger and Scallion


Main

300g beef tenderlion, sliced thinly
1 tsp fish sauce
2 tsp corn flour
1/2 packet white or brown shimeji mushrooms
1 1/2 tbsp cooking oil
2 garlic cloves, chopped
30g ginger, peeled and sliced thinly
1 tsp freshly ground black pepper
1 tbsp oyster sauce
1 tsp rice wine
1/2 tsp sesame oil
30g spring onion (scallion), cut into segments

  1. Marinate the beef with the fish sauce and toss in the cornflour to coat. Set aside.
  2. Cut away the bottoms of the mushrooms.
  3. Heat the oil in a wok over medium heat and sauté the garlic until aromatic. Add the ginger and stir-fry over high heat for 1 minute. Add beef and stir-fry over high heat for another minute. Add the black pepper and oyster sauce and stir-fry for a few seconds. Add mushrooms and stir-fry for a few more seconds. Turn off heat, add the spring onion, toss, and dish out.

Copyright Hokto Kinoko Malaysia © 2015
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Copyright Hokto Kinoko Malaysia © 2015
  • HOME
  • ABOUT
    • Our History
    • Our Goal
    • Our Technology
  • PRODUCTS
    • Bunapi
    • Bunashimeji
    • Maitake
  • RECIPES
  • CONTACT
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