This is another dish from the Thai cookbook I’m working through. The ingredients:
- Beef, 1 pound, thinly sliced
- Broccoli, 2 pounds, cut into bite-sized chunks
- Straw mushrooms, 1 can
- Oyster sauce, 6 tablespoons
And for the marinade, the ingredients are:
- Eggs, 2
- Garlic, 8 cloves, minced
- Sugar, 4 tablespoons
- Fish sauce, 4 tablespoons
- Cornstarch, 2 tablespoons
- Rice wine, 4 tablespoons
- Sesame oil, 2 teaspoons
- White pepper, ground, 1 teaspoon
Like me, you may have some trouble locating straw mushrooms. I didn’t even know there was such a thing before I made this recipe. But there is. Believe me. They look like this:
I found this can at my local Giant supermarket, in the ethnic foods aisle. But undoubtedly some groceries won’t carry them. And to be honest, it wouldn’t be the worst thing in the world if you substituted some other kind of mushroom.
The first step is to combine all the marinade ingredients, like so:
Mix them all together, like so:
But what’s the use of a marinade if you’re not marinading anything? This is where the beef comes in. Cut it into thin slices, like so:
And add it all to the marinade, like so:
Let it marinade for at least five minutes. Meanwhile, you can cut up your broccoli, in pieces as big as you may prefer:
When the marinade is done, heat the oil in a large wok and saute the beef until it’s done, or close to it. Then add the broccoli and the other ingredients and cook until the veggies have reached your desired level of tenderness.
Eat and enjoy!