Beef and Shiitake Mushroom Stir‑Fry
Spoonsparrow beef and shiitake mushroom stir‑fry with carrots and Thai basil: shiitake mushrooms contain vitamin D, strengthening bones. In Asia they are regarded as a remedy.
Ingredients
- 125 g shiitake mushrooms
- 100 g carrots (1 carrot)
- 1 Green Chili Pepper
- 25 g cashew nuts
- 3 spring onions
- 1 Garlic clove
- 1 Lime
- 2 tbsp Thai fish sauce
- 1 tbsp soy sauce
- 250 g lean beef (e.g., sirloin)
- Salt
- Pepper
- 2 tbsp oil
- 3 stalks Thai basil
Instructions
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1.
Clean the shiitake mushrooms and trim their stems.
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2.
Peel the carrot and cut it into very thin julienne strips.
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3.
Wash, clean, and slice the chili pepper into rings; for less heat remove seeds and membranes.
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4.
Coarsely chop the cashew nuts.
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5.
Trim and wash the spring onions, cutting them into 3 cm pieces; peel and finely mince the garlic.
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6.
Squeeze the lime to extract juice. Mix 2 Tbsp lime juice with fish sauce and soy sauce.
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7.
Slice the beef into thin strips and season with salt and pepper.
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8.
Heat oil in a wok (or a deep, heavy pan). Stir‑fry the beef strips over high heat in two batches until crisp, then remove them from the wok.
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9.
Add mushrooms, carrot, and spring onions to the wok and stir‑fry for 4 minutes.
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10.
Add chili, garlic, and nuts; continue stir‑frying for 1 minute.
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11.
Return the beef to the wok, pour in the sauce mixture, and bring briefly to a boil.
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12.
Wash Thai basil, shake off excess water, pluck leaves, coarsely chop, add to the wok, and mix. Serve immediately with jasmine rice.
