Stir fry Ginger Beef with Shemeji Mushrooms

Video Description

Ginger Beef with Shemeji Mushrooms. This is a very flavorful and quick stir fry using Beef strips and stir fying it together with shallots, ginger and mushrooms. Presented by Karen Ahmed. Music courtesy of the Audio Network. Part of the Tastemade Network. About KRAVINGS Food Adventures Karen Ahmed is a passionate home cook that loves an adventure. From traditional tried and true recipes to trying brand new ones, you can be sure she'll make it easy peasy for you to follow. She has appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Her easy to follow recipes will have you cooking and creating delicious meals in no time! New uploads EVERY Friday(North America) and Saturday (Middle East/India) - please SUBSCRIBE so you don't miss any of the action! You can find the whole recipe here - http://k--ravings.blogspot.ca/2016/01/ginger-beef-with-shemeji-mushrooms.html 1 lb beef steak, cut in strips and pounded with a meat hammer 1 tbsp of Chilli oil, Soya sauce and Vinegar 1 tbsp of Corn starch 2 tbsps Chilli oil 2 sliced shallots 2 spring onions(bulbs reserve stalks) 2 tbsps of julienne strips of Ginger 1 cup of Shemeji mushrooms 1 tbsp of Soya sauce 1 tsp of Oyster sauce Juice of 1Ž2 an orange 1/2 cup Beef or Vegetable stock 2 tbsps Corn starch slurry 2 tbsps julienne of Carrots 2 tbsps sliced Spring Onion leaves The orange juice really brightens up the flavors and counters the salt from the soya and hoisin. Also add a 1/2 cup of beef or vegetable stock and bring to a boil. Add in some cornstarch slurry – this is just cornstarch diluted in some water. Finally it’s time to add the star of the show and toss it in the gravy to coat. Finish with some julienne of carrot. And some Spring onion leaves. If you like this recipe you would love some of my other Indo Chinese recipes like Chicken Pakoras or try my Asian Noodle Salad with thick Udon Noodles – don’t forget. Heat oil in a wok and fry this beef individually remembering to not over crowd the pan till nice and crispy – keep these aside. In a clean wok, add the 2 tbsps of Chilli oil and sauté the Shallots and Spring onions Add the Ginger followed by the Shemeji Mushrooms and sauté to cook the mushrooms Add the Soya and Oyster sauce, followed by the orange juice and stock Add the corn starch slurry to thicken Add the cooked beef and stir to coat Garnish with the julienne of Carrots and Spring Onion leaves Download my Roku app - https://www.roku.com/channels#!details/49158/kravings-blog Follow me on: facebook.com/kravingsblog twitter.com/karenahmed