Beef Oriental Stroganoff - Asianoff

Submitted by:
A taste of Asian Ginger Beef in a Noodles and Creamy Mushroom Sauce

Difficulty: Easy - for beginners
Serves: 6

Preparation time:
Cooking time:

Dietary guidance: n 

Tags: main · beef · dinner ·

Ingredients

5 oz of Tender Steak Tips. -Cubed or sliced thin and thawed.
8 oz jar Hong-Kong Ginger-Pickle Sauce Mix -Green label
6-8 black mushroom -dry
8 oz tin Button Mushroom
6 oz cottage cheese (small one) or small natural yogurt /sour cream. Your choice I found the cured cottage cheese works best.
2 tbsp Tapioca Flour or starch
2 tbsp oil for frying
3 tbsp Tomato sauce -ketchup
1 tbsp Worcester sauce
2 tbsp black-pepper SOS sauce
1/4 water for re-hydration.
sweet green bell pepper diced fine.
salt and pepper to taste
1/2 tbsp light soya-sauce
2-3 tbsp Ginger powder
1- tbsp garlic powder
16 oz Ribbon Macaroni
salt and pepper to taste
2-tbsp cooking oil

Method

A) Prepare the beef for marinating in the fridge by placing sliced beef into a bowl. add black-pepper and spices, and ginger-pickling sauce sparingly. Add salt and pepper and mix contents completely until beef turns black from soy sauce, and black pepper. If meat appears dry add a bit more ginger-pickle sauce. Cover bowl with plastic and let sit in fridge over night or 2-3 hrs.

B) prepare Dry mushrooms by re-hydration in container mix with water. Do not salt. Let soak for 20-30 minutes while you prepare the noodles.

C) Stir-fry beef on high in hot oil and beef juices from the bowl until beef is seared through. Keep siring to prevent burning. Using a strainer drain dark mushroom juice into the pan with the beef and add do the same with button mushroom water. Reduce the heat to low. do not boil. Discard any bits. Working quickly Add sliced mushrooms to the pan while beef cooks. I use scissors but you can cut them ahead before frying. Thrown in a few diced peppers and stir. Let this simmer on low for 20-30 minutes. keeping and Eye on water level as it cooks down. Now add the tapioca flour using a small bowl of water by mixing the starch before pouring it into the stir-fry pan. Gentle stirring the pan until a gravy forms.. Off the burner.

D. prepare the noodles by draining them into a large serving bowl. I like the twisted kind because they pick up the gravy and mix well, but you could use regular mee. Combine the cottage -cheese or yogurt into the gravy before adding it to the noodles. Pouring the meat and gravy over the noddles and stir gently. The mushrooms will be well combines and may fall apart if you stir too fast. Don't whisk. Serve hot

Substitutions:
Plain Yogurt for the cottage cheese. Don't use the dessert kind. I use Akasia Yogurt because it taste like homemade.
Spoon over Rice instead of noodles but don't combine it with rice. You can spice this dish up to Szechuan_cuisine by adding Chinese hot-sauce and Chinese veggies . Beef if you use low quality-beef you may have to tenderize it with a mallet. This dish will melt in your mouth if you use high-grade steak, and prepare as stated above..

Comments

Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.