Enoki mushrooms and fatty beef have always been a favorite from my parents’ home-cooked menu. It’s a simple dish, but the bold black pepper sauce enhances the delicate enoki, while the glossy, starchy coating locks in the beef’s rich flavor. Charles may think the photo doesn’t do it justice, but I’m sharing it anyway—for easy home cooking and my own future cravings!
RECIPE
- 2 packs of enoki mushroom
- 0.3-0.5lb thinly sliced beef
- minced scallion
- sauce:
- 1tbsp soy sauce
- 1tbsp dark soy sauce
- 2tsp oyster sauce
- 1tsp sugar
- 2tbsp black pepper powder
- 1tbsp corn starch
- 4tbsp water
INSTRUCTIONS
Step 1: Mince 2 scallion stems and set aside.
Step 2: Trim the root off the enoki mushrooms, separate them into small bunches, and blanch in boiling water for about 1 minute.
Step 3: Heat oil in a non-stick pan over high heat, add enoki mushrooms, and stir-fry briefly till moisture of enoki mushroom evaporates, avoiding the soggy texture.
Step 4: In a bowl, mix together:
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tsp oyster sauce
- 1 tsp sugar
- 2 tbsp black pepper powder
- 1 tbsp corn starch
- 4 tbsp water
Step 5: Add 0.3–0.5 lb thinly sliced beef to the pan, stir-frying until the meat changes from bright red to light pink.
Step 6: Pour in the sauce mixture, stirring quickly to prevent clumping.
Step 7: Sprinkle with minced scallions and serve hot! ????????????
