Beef and Shiitake Stew on Garlic Mashers

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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!

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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.

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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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This is one of the best recipes I have found. It has such intense and rich flavors running throughout the dish. Everyone loved it.