- 750 gram mixed mushrooms
- 2 steaks
- 3 garlic cloves
- 1 onion
- 1 chili pepper
- about 3 cm ginger root (1.2 inch)
- 2 spring onions
- about 100 ml soy sauce
- about 6 tablespoons of sesame oil
- rice for serving
- pepper and salt to taste
Kitchen equipment needed
- mushroom brush or paper kitchen towel
- cutting board & chef’s knife
- fine grater
- medium-sized pan
- wok or large skillet
Preparation — 15 minutes
CLEAN the mushrooms using a brush or paper kitchen towel. REMOVE the ends if needed and chop the large ones into halves.
FILL a medium-sized pan with water and salt and bring to a boil. REMOVE the seeds from the chili pepper and divide into thin rings. PEEL and finely grate the ginger root. PEEL and finely chop the onion and garlic cloves. DIVIDE the spring onions into rings and SLICE the beef into strips.
Finishing the rice with mushrooms, beef and soy sauce — 10 minutes
COOK the rice according to the package and meanwhile HEAT a large amount of sesame oil in a wok or large skillet. Sauté the mushrooms for a few minutes before you also ADD the onion and garlic. Also ADD the beef and cook it shortly to prevent it from becoming overcooked.
ADD the grated ginger and SEASON with pepper, salt, soy sauce and if needed some more sesame oil. DRAIN the rice and SERVE with the beef and mushrooms. FINISH the dish with chili pepper and spring onion rings. Enjoy!