Editorial sample recipeCantonesebeginnerDairy-Free

Cantonese Beef And Wood Ear Mushroom Stir-Fry

Name: Cantonese Beef And Wood Ear Mushroom Stir-Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: 400 g Beef flank steak, halal-certified, thinly sliced against the grain; 20 g Dried wood ear mushrooms, soaked in warm water for 20 minutes, sliced into bite-sized pieces; 2 tbsp Halal oyster sauce; 1 tbsp Halal soy sauce; 1 tbsp Fresh ginger, cut into fine matchsticks; 3 cloves Garlic, thinly sliced; 2 tsp Cornstarch, divided; 1 tsp Toasted sesame oil

Silky marinated tenderloin strips wok-tossed with crunchy wood ear mushrooms and fresh ginger in a savory halal oyster sauce gravy.

Prep: 20 min
Cook: 10 min
Total: 30 min

AI-generated illustration of Cantonese Beef And Wood Ear Mushroom Stir-Fry

AI illustration

Technique to learn

Velveting Beef

Marinating thin meat slices with cornstarch and liquid coats the fibers, trapping moisture during high-heat stir-frying for a tender texture.

Instructions

Step 1: In a bowl, combine the sliced beef with 1 teaspoon of cornstarch, 1 teaspoon of halal soy sauce, and 1 teaspoon of water. Marinate for 15 minutes.

Step 2: In a small cup, stir the halal oyster sauce, remaining halal soy sauce, remaining 1 teaspoon of cornstarch, and 3 tablespoons of water until smooth.

Step 3: Heat 1 tablespoon of cooking oil in a wok or skillet over high heat. Add the beef slices in a single layer and sear undisturbed for 1 minute until browned, then toss for another 30 seconds and transfer to a plate.

Step 4: Add another teaspoon of oil to the pan. Add the ginger matchsticks and sliced garlic, stirring for 20 seconds until fragrant.

Step 5: Add the rehydrated wood ear mushrooms and stir-fry for 2 minutes until cooked through.

Step 6: Return the beef to the wok, pour in the sauce mixture, and toss vigorously for 1 minute until the gravy thickens and coats the ingredients. Drizzle with sesame oil and serve warm.

Cooking tips

Slicing beef against the muscle grain ensures maximum tenderness in quick stir-fries.
Rehydrate wood ear mushrooms fully in warm water before trimming away any hard woody stem bases.
Original home-cooking adaptation inspired by Cantonese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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