Beef, mushrooms and tofu stir fry
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieOh, the things you can do with sukiyaki-cut beef! And bacon-cut pork, for that matter. Marinating takes a few minutes and cooking time is even shorter. They’re great with stir fries, with noodles and even with soup. They’re a big favorite these days. The mornings are cold and getting up to fix the kids’ packed school lunch can be such an effort when staying in bed under the blanket feels so much better. A good strategy is to place the frozen beef or pork in the fridge where the meat will thaw overnight. The next morning, it’s ready to go into the wok.
Too little time in the kitchen does not always have to result in opening a can or heating a frozen meal. Take this stir-fried dish with shiitake mushrooms and tofu, for instance. Cooking time was less than 30 minutes. I timed myself. The exact cooking time, including preparation, was 27 minutes and 45 seconds. Wanna try it?
This recipe serves 4 to 5.
Ingredients :
200 grams of sukiyaki-cut beef
1 cake of firm tofu
1 to 1-1/2 cups of cooking oil
3-4 shiitake mushrooms
half a head of garlic
4 shallots
a bunch of onion leaves
5 tbsps. of soy sauce
2 tbsps. of oyster sauce
1 tsp. of tapioca (or corn) starch dispersed in 1 c. of broth or water1
salt, to taste
1 tsp. of sugar
freshly ground pepper
Cooking procedure :
Heat the cooking oil in a wok.
Wash the tofu under the tap and cut into 1-inch cubes. When the cooking oil is hot (it’ll start to smoke to signal it’s ready), deep-fry the tofu cubes until golden. This will take a couple of minutes.
While the tofu is frying, cut the beef into 1-inch wide strips. Place in a bowl, pour in the soy sauce and oyster sauce and mix with your hand, working the sauces into the meat.
Crush the garlic, shake off the skins and roughly chop.
Peel and finely slice the shallots.
Cut the onion leaves into 1-inch lengths.
Cut off the stems of the shiitake mushrooms2 and discard. Slice the caps thinly.
By this time, the tofu will have a golden brown crust. Scoop out from the oil, place on a plate and keep warm.
Pour off the oil from the wok, leaving only about two tablespoonfuls. Reheat until smoking. Add the beef (there’s very little liquid marinade so there’s really nothing to reserve), stirring fast to separate the slices. Cook just until the meat changes color. Add the garlic and shallots and cook, stirring, for about 10 seconds. Add the mushrooms and tofu. Sprinkle generously with ground pepper. Add the sugar. Pour in the starch solution and cook until the sauce is thick and clear, about 10 seconds.
Stir in the onion leaves. Add salt as needed.
You’re done cooking. 
Notes:
1 The amount of water will vary depending on the kind of starch you use. Tapioca starch is stickier and makes a thicker sauce than corn starch.
2 If you’re using dried mushrooms, you’ll have to soak them in hot water even before you start cooking. This is the only part that can take time. Large mushrooms will require soaking for at least 20 minutes.
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200 grams of beef serving 4 to 5 people…this dish doesn’t only look delicious but is very economical as well ! Thanks for providing us with such a wonderful blogsite.
Ayy, my husband would loved this.. I think this will be the diner tonight.. the only difference is the mushroom… I have the button ones.. pwede na rin yon. Thanks ha.
Renato, it’s amazing how meat can be extended when sliced that thinly. Wish I can at home but the meat is machine sliced when semi-frozen.
Ebba, I bet even straw mushrooms will taste delicious with this dish.
hi connie! i made this last night but i wasnt in the mood for shiitake mushrooms so i used the regular mushrooms and it turned out delicious too! my husband loved the sauce so much but i made one mistake of adding celery hehe! my hubby said that the celery’s taste is too strong for the dish.
thanks again, connie! hugs!