Beef with oyster mushrooms in hot and sour Chinatown sauce
2 servings
25 minutes
Beef with oyster mushrooms in a sweet and sour sauce from Chinatown is a harmony of textures and flavors inspired by Asian culinary traditions. Tender beef fillet, marinated in a spicy mix, gains depth of flavor, while aromatic oyster mushrooms add a subtle mushroom note. The sweet and sour sauce made from chicken broth, soy sauce, and black rice vinegar gives the dish a piquant taste and slight tartness. Fresh cilantro completes the ensemble, refreshing and garnishing the presentation. This dish is perfect for special dinners when you want to impress guests with an unusual combination of ingredients, as well as for connoisseurs of rich flavors and aromas.
1
Slightly salt the beef and marinate it in a mixture of five spices with sesame oil and 5 ml of olive oil.
- Beef fillet: 340 g
- Five pepper blend: 1 g
- Sesame oil: 5 ml
- Olive oil: 5 ml
2
Cut the roots of the mushrooms and slice the onion into large feathers.
- Oyster mushrooms: 190 g
- Spring onion: 5 g
3
Sear the beef in a hot pan on all sides for 3 minutes.
- Beef fillet: 340 g
4
Bake the beef in a preheated oven at 180 degrees for 10 minutes; transfer the beef from the pan and let it rest for 5.
- Beef fillet: 340 g
5
Bring the broth to a boil, add the mushrooms, and simmer for 5 minutes, then add soy sauce, white pepper, vinegar, and bring to a boil again.
- Chicken broth: 200 ml
- Oyster mushrooms: 190 g
- Soy sauce: 10 ml
- Ground white pepper: 2 g
- Chinkiang (Chinese black) vinegar: 15 g
6
Add starch dissolved in 30 ml of cold water and onion, mix and remove from heat, season to taste.
- Cornstarch: 10 g
- Water: 20 ml
- Spring onion: 5 g
7
Slice the beef into thin slices, place the mushrooms on a plate, top with the beef, garnish with cilantro, and serve.
- Beef fillet: 340 g
- Oyster mushrooms: 190 g
- Cilantro: 10 g
