My family likes to eat beef. Today, I made a plate of Sautéed Beef with Straw Mushroom and Abalone Sauce at noon. It is Cantonese cuisine. This dish is delicious and sweet, the beef is tender and delicious!
Big abalone is very expensive in China, do you know why?
Somebody said in Chinese culture, it is believed that consuming abalone, also known as (Baoyu), will bring one good fortune and abundance for the rest of the year.
Is it true?
No! It is simply a case of supply and demand, as divers are not allowed to catch the amount they used to. But demand remains very high.
Sautéed Beef with Straw Mushroom and Abalone Sauce Recipe
Marinate beef for 20 minutes
Wash the straw mushrooms and make two cuts
Put asparagus and straw mushroom into the pan with cold water for blanching.
Blanch the beef in boiling water for a few minute.
Add the oil
Pour in onion, ginger and garlic and saute until fragrant
Pour in the beef and stir fry
Pour in the scallop abalone sauce (the abalone sauce is delicious and sweet and does not require sugar, if you like sweetness, you can add sugar)
Pour in the soy sauce (the beef has been marinated, it still has a salty taste when it is blanched quickly, and the abalone juice and soy sauce have a salty taste, so there is no need to add salt here)
Pour in straw mushrooms, asparagus, green peppers and stir fry (there is no salt here, abalone juice and soy sauce are salty enough, if you have a heavy taste, you can add some salt)
Add cooking wine, remove fishy smell, add fragrance, keep vegetables green
Put onion, add cornstarch for thickening
The dish is delicious.
Tips for Sautéed Beef with Straw Mushroom and Abalone Sauce
Beef tender and smooth: Beef slices are marinated with a little food powder (that is, baking soda, here can be marinated with a little sugar, mainly to remove the bitterness of the baking soda to marinate the beef) and all the marinade ingredients and marinate for 20 minutes.
How to Make a Cornstarch Slurry?
I’m going to show you how we can use cornstarch to thicken up a sauce.
1.I’ve got my my liquid here in the pan now, it doesn’t really matter what you use, you can use water, you can use melting mousse orange juice, you can use froth, you can use whatever, the point is you got a little bit of cornstarch and a little bit of water to form a bit of a paste, combine cornstarch and water until smooth and creamy
2.Whisk rapidly into whatever soup or stew you need to thicken
3.Continue to cook the dish until the sauce has thickened properly.