Doong Gwoo Chow Ngau Yook
stir-fry of beef with mushrooms

250 gr beef
7 shiitake mushrooms
1/2 tsp five-spice powder (see recipe)
1/2 tsp salt
2 cloves of garlic
1 cm jahe
2 tsp palm sugar
2 tbsp dark soy sauce
2 onions or 5 shallots
2 tsp cornflour + 1 tbsp water
4 tbsp beef stock (see recipe)
1 tbsp oil

1 spring onion

Cut the meat into thin strips. Cut the mushrooms into strips. Finely chop the garlic and onions. Grate the jahes. Cut the spring onion into thin rings.
In a bowl, combine the garlic, jahe, salt and five-spice powder, then mix in the meat and let it marinate for 15 minutes.
Heat the oil in a pan and fry the onions and mushrooms for 3 minutes. Then add the seasoned meat and fry until it changes color. Then add the soy sauce, palm sugar and stock and bring to the boil.
Then mix in the cornstarch solution and stir until the sauce thickens. Then sprinkle the spring onion on top and serve.

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