Stir Fried Beef & Cabbage with Shiitakes
Local dried shiitakes are hard to find, although fresh ones are quite common. You can replace the dried shiitakes with fresh ones; use about a cup of water in place of the soaking liquid and sauté fresh shiitakes with the meat.
The oyster sauce and ketchup combination may sound odd, but it is a good one. I came up with it once when the fridge was very empty, and have used it regularly ever since. Homemade ketchup is better, since it is less salty. Also be sure to use a good quality oyster sauce.
4 servings
1 hour 30 minutes - 20 minutes prep time
450 grams (1 pound) round steak
1/4 cup premium oyster sauce
1/4 cup ketchup
8 to 16 small dried shiitake mushrooms
4 to 5 cups shredded green cabbage
1 tablespoon vegetable oil
The meat is easiest to cut up if it is semi-frozen; either put it in the freezer for a while if it is fresh or catch it at a semi-frozen state if you are thawing it out. At any rate, cut it into thin (less than a quarter of an inch wide) strips and marinate it in the oyster sauce and ketchup for about an hour.
Put the shiitakes in a pot with 2 cups of water and bring to a boil. Remove them from the heat and soak, covered, for about an hour. Remove them from the water and cut off and discard the stems. Keep the soaking liquid.
Wash and shred the cabbage.
About 10 minutes before you want to serve up, heat the oil in a large skillet over high heat. Add the cabbage and about a third of a cup of water. Cook, stirring contantly, until the cabbage is softened and the water has evaporated; about 3 or 4 minutes. Remove the cabbage to a serving plate.
Put the soaking water from the shiitakes into the skillet, and reduce it until it just covers the bottom of the pan. Add the meat and marinade. Sauté, stirring constantly, until the meat is done and the sauce is thick. Stir in the cabbage and heat through.
The oyster sauce and ketchup combination may sound odd, but it is a good one. I came up with it once when the fridge was very empty, and have used it regularly ever since. Homemade ketchup is better, since it is less salty. Also be sure to use a good quality oyster sauce.
4 servings
1 hour 30 minutes - 20 minutes prep time
450 grams (1 pound) round steak1/4 cup premium oyster sauce
1/4 cup ketchup
8 to 16 small dried shiitake mushrooms
4 to 5 cups shredded green cabbage
1 tablespoon vegetable oil
The meat is easiest to cut up if it is semi-frozen; either put it in the freezer for a while if it is fresh or catch it at a semi-frozen state if you are thawing it out. At any rate, cut it into thin (less than a quarter of an inch wide) strips and marinate it in the oyster sauce and ketchup for about an hour.
Put the shiitakes in a pot with 2 cups of water and bring to a boil. Remove them from the heat and soak, covered, for about an hour. Remove them from the water and cut off and discard the stems. Keep the soaking liquid.
Wash and shred the cabbage.
About 10 minutes before you want to serve up, heat the oil in a large skillet over high heat. Add the cabbage and about a third of a cup of water. Cook, stirring contantly, until the cabbage is softened and the water has evaporated; about 3 or 4 minutes. Remove the cabbage to a serving plate.
Put the soaking water from the shiitakes into the skillet, and reduce it until it just covers the bottom of the pan. Add the meat and marinade. Sauté, stirring constantly, until the meat is done and the sauce is thick. Stir in the cabbage and heat through.
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