Update my dinner status, I'm making this tonight.
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2 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 12 ea Shiitake mushrooms chopped
- 30 mililiters Groundnut oil
- 4 centimetres Root Ginger grated
- 400 grams Beef fillet thinly sliced
- 29 4/7 mililiters Soy sauce
- 59 3/20 mililiters Oysters sauce
- 59 3/20 mililiters Rice wine
- 4 ea Gem lettuce leaves separated
- 9 6/7 mililiters Coriander leaves chopped
Preparation
1. Soak the dried Chinese mushrooms in hot water to rehydrate for 20 minutes then drain and finely chop.
2. Heat the oil in a wok or frying pan over a high heat and toss in the garlic, ginger, mushrooms and beef. Stir fry for 1 minute and then add the rice wine, soy sauce and oyster sauce. Continue frying for another 4-5 minutes, stirring all the time.
3. Place a tablespoon of the meat mixture on each cupped lettuce leaf, sprinkle with coriander and serve straight away.
