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Spring Tomorrow
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Beef and Enoki Mushroom Recipe 肥牛金针菇

Mukbang videos are all the rage right now. It’s just extremely gratifying and somewhat therapeutic and comforting to watch people eat large amounts of food. Particularly junk food and guilty treats because these is the kind of food many of us will typically crave for yet do not want to freely indulge in it. 😀 I’ve been watching Chinese mukbang videos on YouTube for some time and have been greatly inspired by some of their delicious looking dishes. So today I’m attempting to do my own version of 肥牛金针菇 which literally means ‘fatty beef + enoki mushroom’.

Quick And Easy Dish To Make

If I’m not wrong, the actual method of making this dish is by cooking the beef and enoki mushrooms in boiling water (水煮)which is then seasoned with salt, soy sauce and/or oyster sauce for flavour. Some have it plain with no seasonings. The way of doing this is almost like condensing a mini hotpot into one simple dish.

For my version, I used ready-sliced shabu shabu beef and low sodium beef stock since I had some in the fridge to clear. And I seasoned it further with light & dark soy sauces and oyster sauce just to enrich the flavour even more. This dish is really easy to make and it doesn’t take too much time too. Perfect with rice or on its own.

Enjoy!

Beef and Enoki Mushroom Recipe
4-5
  • 400g beef, thinly sliced
  • 600g enoki mushrooms, roots trimmed
  • 4 cloves garlic, peeled & sliced
  • 4 slices ginger (approx. 1″ x 2″ each)
  • 3 green & 3 red chillies, sliced
  • 3 stalks spring onion, chopped
  • 2 tomatoes, cut into six wedges each
  • 800ml low sodium beef stock
  • 1/2 tsp dark soy sauce
  • 1 1/2 tbsp oyster sauce
  • 2 tsp light soy sauce
  • 2 tsp olive oil
  • toasted white sesame seeds
Heat oil in pan. Saute the garlic, ginger and half of the chillies and spring onions.
Add the tomatoes and enoki mushrooms. Stir fry till tender.
Pour in the beef stock and bring to a boil.
Add the beef and cook until they are no longer pink.
Season with dark, oyster and light soy sauces.
Garnish with the remaining chillies, spring onions and sesame seeds. Serve with steamed rice.

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