Mu Shu Beef
For a more flavorful dish, try marinating the beef in oyster sauce, sugar, and cornstarch, adding the cornstarch last.
½ pound beef
½ cup water
1 tablespoon dark soy sauce
1 tablespoon plus 1 teaspoon hoisin sauce
1 teaspoon sugar
1 teaspoon oyster sauce
¼ teaspoon sesame oil
2 eggs, lightly beaten
¼ teaspoon salt
3–4 tablespoons oil for stir-frying
1 slice ginger, minced
½ cup mung bean sprouts, rinsed and drained
Cut the beef into thin slices. Marinate if desired.
Combine the water, dark soy sauce, hoisin sauce, sugar, oyster sauce, and sesame oil, and set aside.
Mix the eggs with ¼ teaspoon salt. Add 1 tablespoon oil to a preheated wok or skillet. When oil is hot, scramble the eggs and remove from the wok.
Add 2 more tablespoons oil. When oil is hot, add the beef and stir-fry until it changes color and is nearly cooked through. Remove from the wok and set aside.
Add more oil if necessary. Add the ginger and stir-fry briefly until aromatic. Add the bean sprouts. Add the sauce and bring to a boil. Add the beef and the scrambled egg. Mix everything together and serve hot.
Although the Chinese rarely eat raw vegetables, they are a popular ingredient for garnishes. To make a quick and easy garnish, take a 3-inch-long slice of carrot and cut 4 V-shaped notches at 90° intervals. To finish, slice the carrot into thin “flowers.”