Doong Gwoo Chow Ngau Yook - stir-fry of beef with mushrooms

Ingredients

• 250 gbeef
• 7shiitake mushrooms
• 1/2 tspfive-spice powder
• 1/2 tspsalt
• 2 clovesgarlic
• 1 cmginger
• 2 tsppalm sugar
• 2 tbspdark soy sauce
• 2onions, or 5 shallots
• 2 tsp cornflour mixed with 1 tbsp watercornflour slurry
• 4 tbspbeef stock
• 1 tbspoil
• 1spring onion, for garnish

Instructions

1. 1

   Prepare ingredients

   Cut the beef and mushrooms into thin strips. Finely chop the garlic and onions, grate the ginger, and slice the spring onion into thin rings.

2. 2

   Marinate beef

   In a bowl, combine the garlic, ginger, salt and five-spice powder. Mix in the beef and leave it to marinate for 15 minutes.

3. 3

   Cook vegetables

   Heat the oil in a pan and fry the onions and mushrooms for 3 minutes.

4. 4

   Fry the beef

   Add the seasoned beef to the pan and fry until it changes colour.

5. 5

   Add the sauce

   Stir in the dark soy sauce, palm sugar and beef stock, then bring the mixture to the boil.

6. 6

   Thicken and serve

   Mix in the cornflour slurry and stir until the sauce thickens. Sprinkle the spring onion over the top and serve.

What is beef with mushrooms?

Doong Gwoo Chow Ngau Yook is a beef and mushroom stir-fry, with the name describing its central ingredients and cooking style. This version brings together shiitake, garlic, ginger and five-spice with a dark soy-based sauce.

The method relies on cooking the ingredients quickly in a pan, then thickening the stock and soy mixture so it coats the beef and mushrooms. Serve it as a main dish, traditionally alongside rice.

Nutrition and macros by portion

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

Beef provides most of the protein, while the onions and palm sugar contribute carbohydrates; the oil and beef also contribute fat. Serve a moderate portion with rice and add vegetables on the side to balance the plate.

Choose the key ingredients

Beef: Cut it into thin, even strips so they cook quickly and take on the marinade. Slicing across the grain can help keep the pieces tender.

Shiitake: Their savoury flavour works well with dark soy and five-spice. Slice them into strips to match the shape of the beef.

Aromatics: Fresh ginger and garlic bring warmth to the marinade, while onions or shallots add sweetness as they fry.

Marinate before frying

Seasoning first: Mix the beef thoroughly with the garlic, ginger, salt and five-spice so the flavours reach the strips. The recipe calls for a 15-minute marinade.

Keep the pieces separate: Loosen any clumps of beef before adding it to the pan. This helps the strips fry rather than steam together.

Build the sauce

Sweet and savoury: Dark soy sauce gives the sauce its deep savoury character, while palm sugar softens its edge. Bring the stock mixture to the boil before adding the slurry.

Cornflour slurry: Stir the cornflour into water before it goes into the pan, then mix it in thoroughly. This helps thicken the sauce smoothly.

Look for doneness cues

Beef: Fry the marinated strips until their colour changes, as directed, then continue with the sauce. Thin strips cook quickly, so avoid leaving them in the pan longer than needed.

Sauce: Stir after adding the slurry and watch for it to thicken enough to coat the ingredients. The spring onion goes on at the end as a fresh garnish.

Serve it with

Rice: Plain steamed rice is a practical partner for the savoury sauce and makes the dish a filling meal.

Vegetables: Add a simple side of steamed greens or other vegetables to bring freshness and contrast to the beef and mushrooms.

Recipe notes & tips

• Slice the beef thinly and evenly to help it cook at a similar pace.
• Have the sauce ingredients and cornflour slurry ready before you start frying.
• Grate the ginger finely so it mixes evenly into the marinade.
• Stir the cornflour slurry again just before adding it to the pan.
• Add the spring onion just before serving to keep its flavour fresh.

Variations

• Use shallots: Swap the onions for the specified 5 shallots for a gentler, sweeter flavour.
• Add greens: Serve with steamed greens alongside the stir-fry for extra colour and contrast.
• Adjust the sweetness: Use a little less palm sugar for a less sweet sauce.
• Try another mushroom: Replace the shiitake with another variety if needed, keeping the pieces similarly sized.
• Serve with noodles: Spoon the beef and sauce over noodles instead of rice.

Common mistakes to avoid

• Thick beef strips: They take longer to cook; slice the meat thinly and evenly.
• Crowded pan: The ingredients may steam rather than fry; cook in batches if your pan is small.
• Dry cornflour: It can form lumps in the sauce; mix it with water before adding.
• Unmixed marinade: Some beef may be under-seasoned; toss the strips thoroughly with the aromatics and spices.
• Overcooked beef: The strips can become tough; fry until they change colour and avoid unnecessary extra cooking.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat in a pan until piping hot, adding a small splash of water or stock if the sauce has thickened too much.

Frequently asked questions