Beef with Egg and Mushrooms Chinese Style
Beef with egg and mushrooms in a Chinese style is a recipe featuring fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g beef fillet
- 200 g veal fillet
- 1 cucumber
- 150 g Chinese egg noodles
- 50 g dried Mu-Err mushroom
- 40 g ginger
- 2 Garlic cloves
- 4 tbsp soy sauce
- 50 ml beef stock
- 1 tsp starch
- 1 tsp wok spice mix
- 1 tsp five-spice powder
- 3 eggs
- Salt
- 2 tbsp wok oil
- Chinese chili sauce (to taste)
Instructions
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1.
Soak mushrooms in hot water for 1-2 hours. Cook noodles according to package instructions in salted water, drain, rinse with cold water and set aside. Slice beef and veal fillets into strips. Wash cucumber, halve lengthwise and cut diagonally into 5 mm thick slices. Peel ginger and grate finely. Peel garlic and mince finely. Whisk starch with stock. Beat eggs lightly seasoned with salt. Heat 1 tbsp wok oil in a wok, pour in the egg mixture, let set, then break into pieces with a spatula while stirring until firm; remove and set aside.
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2.
Add 1 tbsp oil to the wok, stir-fry cucumber slices, remove and keep warm. Add remaining oil, sauté ginger and garlic, add meat and cook for 2-3 minutes while stirring, then mix in drained mushrooms and cook for another 2 minutes. Season with soy sauce, wok spice mix and five-spice powder, deglaze with stock and simmer for about 2 minutes. Fold in noodles, cucumber and egg mixture, warm through. Adjust seasoning with chili sauce.
