Beef heart with mushrooms in a wok
2 servings
20 minutes
Beef heart with mushrooms in a wok is an exquisite dish of Pan-Asian cuisine that combines the rich flavor of offal with the aromatic tenderness of mushrooms. The beef heart, marinated in sea salt, becomes tender, while frying in sesame oil reveals its depth. Shiitake adds woody notes, and enoki brings lightness and airiness. Soy sauce and beef broth unite the ingredients into a harmonious ensemble, creating a rich umami flavor. This dish embodies the philosophy of Asian gastronomy — a balance of textures, aromas, and flavors. Serving with cilantro and sesame adds freshness and a light nutty note. It can be enjoyed as a standalone hot dish or paired with rice or noodles, immersing oneself in the rich world of Eastern flavors.
1
Prepare all the ingredients.
2
Dissolve sea salt in room temperature water and immerse the heart in it for 2 hours.
- Water: 1 l
- Sea salt: 70 g
3
After 2 hours, slice the heart into small pieces.
- Beef heart: 160 g
4
Chop the onion into not very small cubes.
- Onion: 100 g
5
Also, do not chop the shiitake too finely.
- Shiitake mushrooms: 60 g
6
Break the enoki into small bunches.
- Enoki mushrooms: 60 g
7
Heat vegetable and sesame oil in a wok and fry the heart for 1-2 minutes.
- Vegetable oil: 30 ml
- Sesame oil: 20 ml
- Beef heart: 160 g
8
Add onion and mushrooms, fry for another 2 minutes, stirring.
- Onion: 100 g
- Shiitake mushrooms: 60 g
- Enoki mushrooms: 60 g
9
Pour in the soy sauce and broth and fry on high heat for another 1-2 minutes.
- Soy sauce: 50 ml
- Beef stock: 70 ml
10
Transfer the contents of the bowl to a sieve to remove excess moisture.
11
Serve the beef heart garnished with cilantro leaves and sesame.
- Cilantro: to taste
- Sesame seeds: to taste
