Ingredients

150g beef, 4 fresh mushrooms, 10g ginger slices, 10g carrot slices, 1 green onion, 1 pepper, 8g corn flour, 1g baking soda powder, tender essence 2g, rice wine 2㏄, soy sauce 8㏄, water 30㏄, egg liquid 15g, chicken powder 1g, oyster sauce 15g, soy sauce 5g, sugar 2g, water 50㏄, starch water 5㏄, sesame oil 5㏄

Method

1. Slice the beef and marinate it with seasoning A for about 20 minutes until the flavor is absorbed. Then add 15㏄ salad oil to the marinated beef and mix well to prevent it from sticking during frying.

2. Cut green onions into sections; cut peppers into thin strips; cut fresh mushrooms into thick slices and slice carrots, blanch them in boiling water, drain and set aside.

3. Take a hot pot and add 45㏄ of salad oil. After the oil is hot, add beef and stir-fry over high heat to spread the beef. When the meat is about 8 minutes cooked, remove and drain the fat and set aside.

4. Heat the pan, add 15㏄ salad oil, sauté the shallot segments, ginger slices, and chili shreds over low heat, then add carrot slices and shiitake mushroom slices and stir-fry briefly, turn to high heat and add seasoning B. Then add the beef from step 3., stir-fry quickly, then add the cornstarch water and stir-fry evenly. Add sesame oil and mix evenly before putting it in the pot.