Tuesday, July 5, 2011

Peppered Beef Stew with Mushroom

Beef Steak (thinly sliced) - 300 gms
2 White onion (Quartered)
5 cloves garlic (thinly sliced)
2 inch ginger (thin strips)
1 Green chilli (thinly sliced)
1 Red chilli (thinly sliced)
5 shiitake mushroom (quartered)
1 Green capsicum (quartered)
1 stalk spring onion (sliced)
1/2 Maggi Chicken stock cube
1/4 tsp Vinegar
11/2 tbsp Oyster sauce
1 tbsp Light soy sauce
1 tbsp Corn flour
1/4 cup water
6 tsp freshly ground pepper
1 tbsp corn oil
salt to taste

  • Slow cook the beef steaks with a few pinches of salt and 3 tsp of pepper for 3 hrs.
  • Heat oil in a wok, add onion, garlic, ginger, chillies and fry for few mins.
  • Add the crushed chicken stock cube, mushroom, capsicum and stir till half cooked.
  • In a bowl, combine the vinegar, oyster sauce, soy sauce, corn flour and water.
  • Add the combined mixture to the wok and stir till the sauce thickens.
  • Now add the rest of the pepper and garnish with sliced spring onion.
  • Serve the peppered beef steak with Thai Jasmine rice and egg.

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