Ingredients
250 g (about 1/2 lb) lean beef and 250 g (about 1/2 lb) fresh mushrooms.
Seasonings
3 g minced garlic, 3 g sliced ginger, 5 g salt, 40 g soybean oil, 65 g seasoning sauce (or hot water), 12 g cornstarch mixed with 250 ml cold water, and a pinch of chopped scallions.
Instructions
1. Clean the fresh mushrooms, removing any dirt and stems, then cut into large pieces and set aside; rinse the lean beef, slice thinly, then mix with minced garlic, grated ginger, and salt, tossing to coat evenly.
2. Heat a wok over high heat, add soybean oil and heat until it reaches about 70% hot (when it begins to shimmer), then add the beef and stir-fry over high heat until the meat turns white. Add the mushroom pieces, toss a few times, pour in the seasoning sauce, reduce the heat to low, cover with a lid, and simmer for 2 minutes.
3. Mix cornstarch with cold water until smooth, then pour into the pan with the stir-fried beef, stirring constantly until the sauce thickens. Finally, toss everything together, transfer to a serving plate, and sprinkle with a little chopped scallion. This dish is light and aromatic, with tender beef and fragrant mushrooms.