Ingredients
- 2 pounds hanger or skirt steak cut into 2 by 2-inch pieces
- 2 diced red onions
- 2 diced carrots
- 2 diced stalks of celery
- 1 tablespoon fermented black beans
- 1 tablespoon minced ginger
- 2 heads of garlic, cloved
- 1 pound quartered shiitake mushrooms, stems removed
- 1/2 cup shaoshing wine
- 1/3 cup dark soy sauce
- Salt and black pepper to taste
- Canoga oil to cook
Directions
In a large stockpot, brown the seasoned meat on all sides. Set meat aside and wipe out stockpot. In the same pot: saute onions, carrots, celery, beans, ginger and garlic. Add mushrooms and season with salt and pepper. Deglaze with shaoshing and reduce by 50 percent. Add soy sauce and check again for seasoning. Return meat to pot, and add water to cover. Cook for 2 to 2 1/2 hours until meat is tender. In a large pasta bowl, place a mound of mashers and cover with copious quantities of the stew, sauce and all. Enjoy.
- GARLIC MASHED POTATOES
- 6 large russet potatoes, peeled and quartered
- 2 tablespoons minced garlic
- 1 1/2 cups heavy cream
- 2 to 4 ounces of butter
- Salt and pepper to taste
In a saucepot, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a pairing knife. In another saucepan, caramelize garlic, then add the cream. Reduce cream by 30 percent. In a large stainless steel bowl, add hot potatoes and garlic cream. Hand mash together. Add salt and pepper and check for seasoning.
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By reem359_12419354
Ridgewood, 70
on August 11, 2010
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Broccoli or bok choy also make good additions. If you add extra lemon juice, it gives it nice tanginess that really enhances the beef flavor!
By m.caputo_400397
Luth-Timonium, MD
on April 09, 2006
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I've been making this for years, and have shared it with many friends. This dish is consistently great every time! (Suggestion: If you can't find fermented black beans, I've substituted shiitake mushroom sauce which is more readily available in most markets. Also, if shaoshing wine is not available, use yellow or white cooking wine - but never use sherry. Lastly, I've yet been able to get skirt or hanger steak, so I use flank steak instead cut on the bias - works great.
By sammc_4666771
Hagerstown, MD
on January 08, 2006
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My husband and I make this often and it's one of our absolute favorites! Easy to make, and it really impresses guests. We often use a combination of white and wild mushrooms (shiitakes are so expensive and hard to find sometimes and it's still wonderful. We even substituted venison for the beef once and wow was that good! Thanks Ming, this one will be a permanent entry in our family cook book.
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