Beef and mushrooms stir-fried over rice

 

Beef and mushrooms stir-fried over rice  serves 2 

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Ingredients

• 2 bowls of white fluffy rice

• 4 ounces ribeye, thinly sliced into bite size strips

• 1 garlic clove, minced

• 2 teaspoons toasted sesame oil

• ½ teaspoon kosher salt

• 1 tablespoon oyster sauce (or soy sauce)

• ¼ teaspoon ground black pepper

• 1 cup chicken broth (or beef broth or vegetable stock)

• 2 teaspoons potato starch

   Vegetables and mushrooms

• 3 dried shiitake mushrooms, soaked in cold water for several hours until soft, sliced thinly

• 2 to 3 ounces enoki mushrooms (about ½ package), trim off the woody base of the stalks

• 1 small carrot (about 2 ounces), cut it 2 inch long crosswise and slice thinly

• 1 spicy green chili pepper (optional), chopped if using

• 2 green onions, divide white and green. Cut white part into 2 inch long and chopped green part for garnish

• 1 small onion (about 2 to 3 ounces), sliced thinly

Directions

1. Combine the chicken broth and potato starch in a bowl and mix well. Set aside.

2. Heat a large skillet over high heat. Drizzle 1 teaspoon of the sesame oil into the skillet and add the beef, garlic, kosher salt, and ground black pepper. Stir with a wooden spoon for about 2 minutes until 80 percent of the beef is cooked.

3. Add mushrooms, onion, carrot, and green chili pepper (if using) and stir for about 2 minutes until the onion is semi-translucent.

4. Stir in the oyster sauce and the chicken broth/potato starch mixture. Stir everything until it’s soft and smooth. Reduce the heat to low and let it simmer.

5. Put the warm rice on a large platter or divide your rice into 2 portions on 2 plates. Heat up the sauce over high heat until it’s bubbling and then it over top of the rice.

          

6. Sprinkle with the chopped green onion, drizzle 1 teaspoon toasted sesame oil, and serve right away with kimchi.

          

Recipe by Maangchi      https://www.maangchi.com/recipe/soegogi-beoseot-deopbap