Hello everyone! This time, I'd like to share the preparation method for a dish of fried bean sprouts and needle mushrooms topped with a spicy beef broth.
Ingredients
- 10 oz beef (thinly sliced across the grain, then pounded flat with the back of a knife)
- 1/4 teaspoon baking soda and 4 tablespoons water
- 2 teaspoons cornstarch
- 5 tablespoons peanut oil
- 6 oz bean sprouts (washed thoroughly with water)
- 7 oz needle mushrooms (washed)
- 3 slices ginger
- 3 stalks scallions (cut into half-inch lengths)
- 1 tablespoon Sichuan peppercorns
- 3 tablespoons dried chili peppers and 1/2 teaspoon chili powder
- 24 tablespoons chicken stock
- 1 1/2 teaspoons sugar
- 1 tablespoon finely minced garlic
Step-by-step instructions
1. Mix the beef thoroughly with 2 teaspoons cornstarch, baking soda, and water until well combined.
2. Heat a wok and add 1 tablespoon of oil. Once the oil is hot, add the bean sprouts and stir-fry for about 2 minutes. Then add the needle mushrooms and stir-fry thoroughly.
3. Transfer the stir-fried vegetables into a deep serving bowl.
4. After washing the wok clean, add 4 tablespoons of oil. Once the oil is hot, add the ginger slices and fry until the ginger turns golden brown. Then add the scallions and Sichuan peppercorns and fry in the oil for about 2 minutes.
5. Next, add the dried chili peppers and chili powder, and fry in the oil for about 3 to 4 minutes. Once the oil turns red, add the chicken stock and sugar, and bring to a boil.
6. Once boiling, add the beef and stir-fry over high heat for about 2 to 3 minutes.
7. Once done, pour the beef and broth over the fried bean sprouts and mushrooms in the bowl from earlier.
And now you have a delicious bowl of spicy beef soup with fried bean sprouts and needle mushrooms!
Source: Thewoksoflife.com
