Ginger Beef with Shemeji Mushrooms

View my step by step video

Anything Chinese is a big hit in my house! And Beef in particular is a big favourite. Recently Beef was banned in Mumbai where my family lives as the cow is sacred to the Hindus. Beef has been banned in other states for many years. Water Buffalo which tastes like Beef without the heavy ‘beefy’ taste is widely available and pretty much all you can order off any menu. The private slaughter of cows for consumption is also illegal and any possession of Beef products is subject to punishment. Ironically, India ranks 7th in domestic consumption and 1 in exports, although the claim is that the exports include Water Buffalo. You can read more about the bans and what states are affected here: https://en.wikipedia.org/wiki/Cattle_slaughter_in_India

In this recipe, I use a flat iron steak or any cut of meat that has a good fat marbling. I like to pound my meat to flatten and tenderize. It’s then fried seperately. This technique ensures that the beef is nice and crunchy and it will take on any of the flavourings nicely. Ginger is boss here but the beautiful Shemeji mushrooms that are high on the umami scale in the dish come a close second.

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