Black Pepper Sauce Beef with Long Beans and Enoki Mushrooms (黑椒汁金菇豆角牛肉, Hak1 Ziu1 Zap1 Gam1 Gu1 Dau6 Gok3 Ngau4 Juk6)

Fresh enoki mushrooms come packaged as a single block with a base from which the individual enoki were grown. The mushrooms themselves have long stems with a very small cap. The enoki mushrooms are cut from the base, which is discarded, and then are added to the beef and long beans in this dish.

Enjoy!

Ingredients

¾ lb.	375 g.	Beef flank or flap meat (牛肉, ngau4 juk6), cut into thin 2-inch (5 cm.) pieces
1 tsp.	5 ml.	Baking soda (蘇打粉, sou1 daa2 fan2)
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
1 lb.	500 g.	Long beans (豆角, dau6 gok3), cut into 2-inch (5 cm.) pieces
8 oz.	227 g.	Fresh enoki mushrooms (金菇, gam1 gu1)
3 stalks	3 stalks	Green onions (葱, cung1), cut into 2-inch (5 cm.) pieces
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Oil for cooking

 

Sauce Ingredients

2 Tbs.	30 ml.	Lee Kum Kee brand black pepper sauce (黑椒汁, hak1 ziu1 zap1) or equivalent
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
½ Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
1 Tbs.	30 ml.	Water

 

Equipment

14 in.	35.5 cm.	Wok or pan

 

Preparation Instructions

Lee Kum Kee Brand

Black Pepper Sauce

(黑椒汁, hak¹ ziu¹ zap¹)

1. Prepare the beef flank or flap meat by removing any excess fat, and cut into thin 2-inch (5 cm.) pieces. Wet with water and add the baking soda to the beef, allow to tenderize for 15 minutes, and then wash the baking soda from the meat. The baking soda can be omitted but results in the tender meat experienced in restaurant dishes.
2. Marinate the beef for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, corn starch, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. If marinating the beef overnight, take it out of the refrigerator at least one hour before cooking.
3. Wash and cut the long beans into 2-inch (5 cm.) pieces.
4. Fresh enoki mushrooms come packaged together as a single block consisting of a base from which the individual mushrooms have grown. Wash the mushrooms and then use a sharp knife to separate the base from the individual enoki mushrooms. Discard the base and place the individual enoki mushrooms into a small bowl.
5. Crush the ginger and garlic in a garlic press and put into a small bowl.
6. Wash and cut the green onions into 2-inch (5 cm.) pieces.
7. Prepare and mix the sauce in a small bowl: add the Lee Kum Kee brand black pepper sauce or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Heat a wok or pan over high heat and before adding oil. Add the beef pieces to the wok in a single layer on the bottom and brown the outside. You may have to cook the beef in batches, so be sure to reheat the wok over high heat before adding more oil. Set the beef aside in a bowl.
2. Reheat the wok over high heat before adding oil and then the enoki mushrooms. Stir fry the mushrooms and then remove them to the bowl with the beef.
3. Reheat the wok over high heat before adding oil and then the bowl with the ginger and garlic. Quickly stir fry the ginger and garlic until fragrant before adding more oil and then the long beans. Add some liquid (water, stock, or Shaoxing wine) to facilitate heat transfer and stir fry the long beans. Add the green onions and the contents of the bowl with the beef back into the wok and stir fry all the ingredients together.
4. Add the sauce ingredients to the wok and stir fry the ingredients together. If more sauce is desired, add some liquid (stock or water) to the wok. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.