Bò Xào Cần Tây Nấm Hương (Beef and Celery Stir-fry with Shiitake Mushrooms)
85% chuẩn vị · Vietnamese-inspired
A flavorful variation of the classic Bò Xào Cần Tây, incorporating the earthy, umami notes of shiitake mushrooms. This adds another layer of complexity and texture to the traditional stir-fry.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Beef sirloin or flank steak1 lb
- Celery stalks4
- Dried shiitake mushrooms4-5
- Garlic cloves3
- Soy sauce3 tbsp
- Oyster sauce1 tbsp
- Sesame oil1 tsp
- Cornstarch1 tsp
- Vegetable oil2 tbsp
- Salt1/2 tsp
- Black pepper1/4 tsp
- Water1/4 cup
- Cilantro (for garnish)small bunch
Các bước
- 1
Soak dried shiitake mushrooms in warm water for 30 minutes until softened. Squeeze out excess water, remove stems, and slice the caps.
- 2
Slice beef thinly against the grain. In a bowl, combine beef with 1 tbsp soy sauce, 1 tsp cornstarch, 1/4 tsp salt, and 1/4 tsp black pepper. Marinate for at least 15 minutes.
- 3
Wash celery and slice diagonally into 1-inch pieces. Mince garlic.
- 4
In a small bowl, whisk together remaining 2 tbsp soy sauce, oyster sauce, sesame oil, and 1/4 cup water (use mushroom soaking liquid if desired for extra flavor, strained).
- 5
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add marinated beef and stir-fry until browned, about 2-3 minutes. Remove beef from wok and set aside.
- 6
Add remaining 1 tbsp vegetable oil to the wok. Add minced garlic and stir-fry until fragrant, about 30 seconds. Add sliced shiitake mushrooms and stir-fry for 2-3 minutes until slightly browned.
- 7
Add celery to the wok and stir-fry until crisp-tender, about 3-4 minutes.
- 8
Return the beef to the wok. Pour the prepared sauce over the beef, mushrooms, and celery. Stir-fry for another 1-2 minutes until the sauce thickens and coats everything.
- 9
Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.
