Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Whipping cream

  2. 1 tablespoon 15ml Oyster-flavoured sauce

  3. 1 tablespoon 15ml Chili garlic sauce

  4. 2 teaspoons 10ml Dry mustard powder For The Dish

  5. 4 Beef steaks, abt

  6. 1" thick - (6 oz ea) - trimmed

  7. 1 tablespoon 15ml Vegetable oil

  8. 1 tablespoon 15ml Butter

  9. 8 Garlic cloves - thinly sliced

  10. 1/4 cup 59ml Thinly-sliced ginger

  11. 4 Button mushrooms - sliced, thinly

  12. 4 Shiitake mushrooms - stems removed, and Caps thinly sliced

  13. 3 Oyster mushrooms -

  14. 1/3 cup 78ml Chinese rice wine

  15. 1/3 cup dry sherry

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Stir the whipping cream, oyster-flavored sauce, chili garlic sauce and dry mustard together in a small bowl until thoroughly mixed. For the Dish: Sprinkle both sides of the steak lightly with the salt and black pepper. Heat a skillet large enough to hold the steaks in a single layer over medium-high heat. Add the oil and swirl to coat the bottom of the pan. Lay the steaks into the pan and cook, turning once halfway through the cooking, until they are done to your liking, about 3 minutes per side for medium-rare, longer for more well-done steaks. Transfer the steaks to a plate and cover them with aluminum foil, shiny-side down, to keep them warm. Return the pan to medium-high heat and add the butter. When melted, add the garlic and ginger and cook until fragrant, about 30 seconds. Add the mushrooms and wine; stir-fry until the mushrooms are tender, 1 to 2 minutes. Add the sauce and bring to a boil. Divide the steaks among four plates and spoon the mushroom sauce over them. Serve immediately. This recipe yields 4 servings.


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