Beef with black mushrooms
Beef with black mushrooms recipe in the low carb category
Recipe ingredients:
- 10 chinese black mushrooms
- 1/2 pound flank steak
- 4 teaspoons cornstarch
- 1 egg white, lightly beaten
- 1/2 cup vegetable oil plus 2 tablespoon vegetable oil
- 1 teaspoon ginger root, crushed
- 1 teaspoon fresh garlic, crushed
- 1 cup bamboo shoots, drained, rinsed and cubed
- 1 teaspoon cooking wine
- 1 teaspoon dark soy sauce
- 1/2 cup chicken stock
- Salt and pepper, to taste
- 1 scallion, shredded
Recipe method:
- Place mushrooms in bowl. Cover with 1 cup warm water and soak for 10 minutes.
- Drain, discard tough stems and quarter the caps. Set aside.
- Trim all fat from meat and slice in thin strips across the grain of the meat. Place in bowl.
- Mix 2 teaspoons cornstarch with 4 teaspoons cold water. Add to meat.
- Add egg white and stir to coat meat. Set aside.
- Mix remaining 2 teaspoons cornstarch with 4 teaspoons cold water. Reserve.
- Heat a wok over high heat for 30 seconds.
- Add 1/2 cup oil and swirl around wok.
- Add 1/2 teaspoon each ginger and garlic and the beef mix.
- Stir fry for 2 to 3 minutes.
- Remove from wok, draining oil.
- Put 2 tablespoons oil in wok and heat.
- Stir fry remaining 1/2 teaspoon garlic and ginger until brown.
- Add reserved beef mix, bamboo shoots, mushrooms and wine.
- Stir fry over high heat for 1 minute.
- Add soy sauce, chicken stock, salt and pepper.
- Thicken with reserved cornstarch mix, stirring gently.
- Pour into serving dish and garnish with shredded scallion.
Per serving: 195 cal (59% from fat, 34% from protein, 7% from carb); 17 g protein; 13 g tot fat; 3 g carb; 0 g fiber; 8 mg calcium; 2 mg iron; 145 mg sodium; 38 mg cholesterol