Xìng Bào Gū Niú Ròu Lì - 杏鲍菇牛肉粒 - mushroom and beef stir-fry

Ingredients

• 375 gfillet steak or beef tenderloin
• 1 tsplight soy sauce
• 1 tspShaoxing rice wine
• 1 tbspwater
• ½ tspcornflour
• ⅛ tspsalt
• 11 clovesgarlic
• 1 largeking oyster mushroom
• ½red pepper
• 2½ tbspoil
• 1 tspdark soy sauce
• 1 tbsplight soy sauce
• 1 tspcornflour
• 1 tspblack pepper
• ¼ tsppalm sugar
• ⅛ tspsalt
• 3 tbspstock or water

Instructions

1. 1

   Cut the ingredients

   Cut the beef into 2 cm cubes. Halve the garlic cloves, cube the mushroom and cut the red pepper into pieces.

2. 2

   Marinate the beef

   Mix 1 tsp light soy sauce with the Shaoxing wine, 1 tbsp water, ½ tsp cornflour and ⅛ tsp salt. Work the mixture into the beef until absorbed, then mix in ½ tbsp of the oil and leave to marinate.

3. 3

   Mix the sauce

   Stir together the dark soy sauce, 1 tbsp light soy sauce, 1 tsp cornflour, black pepper, palm sugar, ⅛ tsp salt and stock or water.

4. 4

   Brown the beef

   Heat 1 tbsp oil in a pan. Add the beef and fry it on all sides until its colour changes, then lift it out of the pan.

5. 5

   Cook the vegetables

   Add the remaining oil to the pan and fry the garlic until it starts to turn golden brown. Add the mushroom and red pepper, then stir-fry for 30 seconds.

6. 6

   Finish the stir-fry

   Return the beef to the pan and stir-fry for 1 minute. Pour in the sauce and stir until it thickens, then serve.

What is xìng bào gū niú ròu lì?

The name describes a Chinese-style beef and mushroom stir-fry: xìng bào gū refers to king oyster mushroom, and niú ròu lì to pieces of beef. This version brings together tenderloin, garlic and red pepper in a soy-based black-pepper sauce.

The method relies on preparing everything before the pan gets hot, then cooking the ingredients quickly. That keeps the beef tender and lets the mushroom take on flavour without losing all its texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef provides most of the protein, while the small amount of cornflour, palm sugar and the vegetables contribute carbohydrates. Oil carries much of the fat, and soy sauce and added salt are the main sources of sodium. Serve it with a moderate portion of rice and extra greens to balance the plate.

Choosing and preparing the ingredients

Beef cubes: Tenderloin cooks quickly, which suits the brief sear and short return to the pan. Cut the pieces evenly so they cook at roughly the same rate.

King oyster mushroom: Its firm texture holds up well in a hot pan. Cut it into cubes so the pieces are similar in size to the beef.

Garlic and pepper: Halving the cloves leaves sizeable pieces that can turn golden in the oil. The red pepper adds colour and a little sweetness.

Why marinate the beef?

The light soy, rice wine, water, salt and cornflour coat the beef before frying. Mixing until the liquid is absorbed helps the seasoning cling to the small pieces.

Oil goes in after the marinade has been worked through the meat. Keep the marinating time practical, and have the sauce mixed and ready before you start cooking.

Getting the pan sequence right

Beef first: Fry it in a single layer if possible and turn the cubes so their surfaces change colour. Remove it promptly; it will cook again after it returns to the pan.

Garlic next: Add the remaining oil and watch closely as the garlic fries. The recipe calls for it to start turning golden before adding the vegetables.

Sauce last: Return the beef before pouring in the sauce. Stir continuously as it heats so the cornflour thickens the liquid evenly.

Doneness and texture cues

The beef is ready to leave the pan for the first time when its colour has changed on the outside. It gets another minute of stir-frying with the vegetables, followed by the time needed for the sauce to thicken.

The mushroom and pepper receive just 30 seconds of stir-frying before the beef goes back in. Keep the ingredients moving to help them cook evenly and avoid leaving the garlic in the hot pan by itself for too long.

Serving the stir-fry

Serve as soon as the sauce has thickened, while the beef and vegetables are hot. Steamed rice is a straightforward accompaniment that catches the savoury sauce.

For a more balanced plate, add another vegetable side, such as steamed greens. Keep the stir-fry itself as the flavourful centre of the meal.

Recipe notes & tips

• Cut the beef and mushroom into similarly sized pieces for more even cooking.
• Mix the sauce thoroughly just before adding it, as cornflour can settle.
• Have the ingredients within reach before heating the pan.
• Fry the beef in batches if the pan is too crowded for the cubes to brown.
• Watch the garlic carefully and add the mushroom as soon as it starts to turn golden.

Variations

• Add spring onions: Stir them in near the end for a fresh, savoury note.
• Use another mushroom: Cut a firm mushroom into cubes of a similar size.
• Make it hotter: Add chilli to the sauce to bring in extra heat.
• Swap the pepper: Use green or yellow pepper in place of the red one.
• Serve with noodles: Spoon the stir-fry over cooked noodles instead of rice.

Common mistakes to avoid

• Crowding the pan: The beef may steam instead of browning; cook it in batches if needed.
• Overcooking the beef: It cooks twice, so remove it as soon as its outside changes colour.
• Burning the garlic: Add the mushroom and pepper as soon as the garlic begins to turn golden.
• Adding sauce too early: Return the beef first, then pour in the sauce and stir.
• Skipping the sauce stir: Mix it well before adding so the cornflour is evenly distributed.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in a pan over a moderate heat until steaming hot, adding a splash of water if the sauce has become too thick.

Frequently asked questions