Beef and Optional Mushrooms in Dark Brown Chinese Garlic Sauce - original recipe by Barry L. Kramer (last modified 21 May 2013; originally: 7/22/2006)
Preparation time: about an hour

This is a good recipe. It's not trivial to make, but it's very tasty. I'll try to think of a better way to describe it, but the photo is rather descriptive. I recommend using the brand name products that I call for. I've tried a lot of different ingredients and these are recommended for a reason.

click for larger image.

Ingredients
· Beef, about 1 to 1.5 pounds of steak or beef roast
· 3 1/2 T soy sauce (Kikkoman brand)
· 1 t sesame oil (Kadoya brand)
· 3 T garlic (crushed fresh, or finely chopped from a jar)
· 2 t fresh ginger
· 1 t hot chile sauce (Tuong Ot Sriracha brand)
· 3 T oyster sauce (Lee Kum Kee brand)
· 2 T hoisin sauce (Koon Chun brand)
· 3 T water
· 1 egg
· 8 oz. baby portobello mushrooms (optional)
· olive oil, butter, peanut oil for cooking.
· white rice (cooked) for serving with.


Directions
1. Cut beef thin against grain. If you want it very thin, slice it when partially frozen.

2. Scramble 1 egg with whisk. Put beef in with the following:
a sprinkle of salt (unless you don't like salt, then use none) plus:
1 t sesame oil
1 t fresh ginger.
Mix well and refrigerate.

3. Mix sauce ingredients (duplicated here for convenience), put in bowl, don't refrigerate:
3 1/2 T soy sauce
3 T garlic (crushed fresh, or finely chopped from a jar)
1 t fresh ginger
1 t hot chile sauce
3 T oyster sauce
2 T hoisin sauce
3 T water

4. Cut mushrooms in half or slice. Cook mushrooms in mixture of olive oil and butter until tan or golden brown. Turn individually, only once to cook other side. Remove, put in bowl and cover with foil to keep hot. It is okay to add some water during cooking to prevent pan drippings from burning. You want them in the food, not in the pan and not burnt.

5. Cook beef in peanut oil. Don't substitute another oil. Don't overcook - it should just start to brown and be cooked throughout. If it tastes like it's drying out, increase temperature and cook for a shorter time. Cook only what fits laid flat in the pan (you may need to remove it, add to bowl that the mushrooms are in; keep covered and hot) and do multiple batches. It is okay to add some water during cooking to prevent pan drippings from burning. You want them in the food, not in the pan and not burnt. Here are two images of properly done beef and mushrooms: Image1 and Image2

6. After beef is done and removed, add sauce to pan. Cook sauce down, boiling, until it is reduced and thick. Don't burn it but it should be thick and not watery. Here are images of it reducing and fully reduced.

7. Add beef and mushrooms back in, mix thoroughly and heat throughout. Sauce will stick to the beef nicely.

Amazing!

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