Shanghai Beef with Mushrooms – Sybaritica

Shanghai Beef with Mushrooms takes its name from the Shanghai-style Bok Choy that get paired with the succulent strips of Beef and savory Button Mushrooms.

Servings: 4 as one dish in a Chinese meal

• 1 lb Beefsteak sliced into strips;
• 2 – 3 Shanghai style Bok Choy;
• 2 – 3 cups sliced Button Mushrooms;
• ¾ cup good quality Chicken Stock;
• 2 tbsp. Shaoxing Wine;
• 1 tbsp. shredded Ginger;
• 1 tbsp. Soy sauce;
• 1 tsp. Sugar.
• 3 tsp. Cornstarch;
• 1 tsp. Baking Soda;
• 2 tbsp. Cooking Oil plus extra for stir-frying;
• Salt and Pepper.

• Season the Beef with Salt and Pepper and stir in the Baking Soda.
• Add 1 generous tsp. of the Cornstarch to the Beef and stir well, then toss with the 2 Tbsp. of Oil to coat.
• Make a slurry with the remaining Cornstarch and stir in the stock, wine, soy sauce, and sugar. Mix well and set aside.
• Blanch the Bok Choy in boiling salted water and then chop into fairly large sections.
• Brown the Mushroom slices in oil, seasoning with Salt and a generous amount of Black Pepper, and remove to a bowl.
• Quickly Deep-fry the beef at high temperature until the surface begins to brown but the interior does not fully cook. Remove to a bowl for the moment.
• Heat a little oil in your pan over high heat and add the Mushrooms and Ginger shreds, stirring briskly until the Ginger gives off its aroma.
• Add the Bok Choy and stir-fry just until it is wilted, then stir in the beef.
• Finally, add the sauce mix and let it cook until the sauce clears and is bubbling.
• Plate and Serve Immediately.