Hong Kong Soft Beef Tacos - Hong Kong
Source of Recipe
Yan Can Cook, Inc.
List of Ingredients
3/4 pound flank steak
3 tablespoons cooking oil
1/2 pound white button mushrooms, julienned
1/4 pound fresh shiitake mushrooms, stems discarded, caps julienned
1/4 cup fresh wood ear mushrooms, trimmed and julienned (optional)
5 Chinese chives or green onions, cut into 2-inch pieces
1/2 cup julienned carrot
1/4 cup chicken broth
2 teaspoons cornstarch dissolved in 1 tablespoon water
6 flour tortillas, each about 8 inches in diameter, warmed
Marinade
2 tablespoons dark soy sauce
1 teaspoon minced garlic
2 tablespoons corn starch
Sauce
1/3 cup hoisin sauce
2 tablespoons chili sauce Recipe
Getting Ready
1. Thinly slice beef across the grain; cut each slice into thin strips. Combine marinade ingredients in bowl. Add beef and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
Cooking
1. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add beef and stir-fry until no longer pink, about 1 1/2 minutes. Remove meat from pan.
2. Add remaining 1 tablespoon oil to wok, swirling to coat sides. Add all mushrooms, chives, and carrot; stir-fry 2 1/2 minutes. Add broth and bring to a boil. Reduce heat to low and simmer for 1 minute. Return beef to pan and add corn starch solution. Cook, stirring, until mixture boils and thickens.
3. Place meat mixture in a serving bowl. Serve tortillas and sauce alongside. To eat, spread about 2 teaspoons of sauce on a warm tortilla, top with 1/4 cup meat filling, fold tortilla in half, and eat out of hand.
Serves 4-6.
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