Gogi busut bokum

Gogi busut bokum

Stir-fried beef with fresh mushrooms

By
From
The Complete Asian Cookbook
Serves
2-4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250g lean steak
1 small garlic clove, crushed
1/2 teaspoon fresh ginger, finely grated
1/2 teaspoon salt
2 tablespoons oil
250g fresh button, field or fresh shiitake mushrooms, thickly sliced
60ml beef stock or hot water
1 1/2 teaspoons cornflour

Method

  1. Partially freeze the beef, then cut into paper-thin slices.
  2. In a bowl, mix together the garlic, ginger and salt. Add the beef and toss to coat the meat evenly.
  3. Heat the oil in a wok or large heavy-based frying pan over high heat. Add the beef and stir-fry until the meat changes colour. Add the mushroom and stir-fry for a further minute, then add the stock, reduce the heat to low, cover, and simmer for 2 minutes.
  4. In a small bowl, combine the cornflour and 1 tablespoon cold water to make a smooth paste. Push the beef and mushrooms to one side of the wok, stir in the cornflour paste and stir constantly until the sauce boils and thickens. Serve immediately with white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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