Cantonese · beginner
Cantonese Beef And Wood Ear Mushroom Stir-Fry
Silky marinated tenderloin strips wok-tossed with crunchy wood ear mushrooms and fresh ginger in a savory halal oyster sauce gravy.
- PREP TIME
- 20 min
- COOK TIME
- 10 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a bowl, combine the sliced beef with 1 teaspoon of cornstarch, 1 teaspoon of halal soy sauce, and 1 teaspoon of water. Marinate for 15 minutes.
- 02
In a small cup, stir the halal oyster sauce, remaining halal soy sauce, remaining 1 teaspoon of cornstarch, and 3 tablespoons of water until smooth.
- 03
Heat 1 tablespoon of cooking oil in a wok or skillet over high heat. Add the beef slices in a single layer and sear undisturbed for 1 minute until browned, then toss for another 30 seconds and transfer to a plate.
- 04
Add another teaspoon of oil to the pan. Add the ginger matchsticks and sliced garlic, stirring for 20 seconds until fragrant.
- 05
Add the rehydrated wood ear mushrooms and stir-fry for 2 minutes until cooked through.
- 06
Return the beef to the wok, pour in the sauce mixture, and toss vigorously for 1 minute until the gravy thickens and coats the ingredients. Drizzle with sesame oil and serve warm.
A LITTLE KITCHEN KNOW-HOW
Velveting Beef
Marinating thin meat slices with cornstarch and liquid coats the fibers, trapping moisture during high-heat stir-frying for a tender texture.
Notes from the kitchen
- Slicing beef against the muscle grain ensures maximum tenderness in quick stir-fries.
- Rehydrate wood ear mushrooms fully in warm water before trimming away any hard woody stem bases.
- Original home-cooking adaptation inspired by Cantonese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.