Beef with Mushrooms and Onions

Have fun preparing this mushroom dish!

Cover the mushrooms with 1/2 liter of lukewarm water and leave to soak for about 12 hours. Then rinse them thoroughly in a sieve under running water and drain them well. Cut the hard stalks into small pieces and halve or quarter the mushrooms according to their size. 2.

Grate the meat with a crockery stick and cut diagonally to the fiber into very thin slices. Dust with the cornstarch and massage well into the meat.

Remove the skin from the onions, cut them in half lengthwise and slice the halves lengthwise 5 mm thick.

Cut both peppers in half, remove seeds and partitions, rinse and drain thoroughly. Flatten slightly with the heel of your hand and cut into small rhomboids.

Heat the oil in a wok until smoking hot and stir-fry the onions until delicately browned. Then put them on the grate.

Stir-fry the meat in the oil until it is colored all over. Add the bell pepper pieces and the mushrooms and cook just until tender, about 1 minute. Next, stir in the chicken soup as well as the oyster sauce and let everything bubble up together once.

7. repeatedly add the onions to the wok form and heat. Season the dish with salt, cayenne pepper and coriander. Serve with long-grain rice.

Variation….

Instead of leg of beef, you can likewise use leg of lamb, or if it is the money beaver

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