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Tumis Sapi dan Jamur Tiram - Beef and Oyster Mushroom Stir Fry
Prep work and mise en place are really important when preparing stir fried dishes. In fact, the time needed for the prep work may easily double or triple that of cooking time. If you need to fumble around looking for that bottle of sauce while some of the food are already in the cooking pan, or worse, you still need to chop that herb, you are running a high risk of overcooking the entire dish and making the entire endeavor a waste. So, make extra sure that you have everything ready before you start cooking. ♥
This beef and oyster mushroom stir fry is really easy to prepare, the longest time required is actually in the marinating process, which you definitely do not want to skip. You can always marinate the beef overnight in the fridge and cook it the next day if it is more convenient for you. Everything else can be prepared just minutes right before cooking. Enjoy! ;)
Tumis Sapi dan Jamur Tiram - Beef and Oyster Mushroom Stir Fry
Ingredients
- 2 tablespoon soy sauce (Indonesian: kecap asin)
- 1 tablespoon corn starch (Indonesian: tepung maizena)
- 500 gram beef (rump steak), thinly sliced
- 4 tablespoon oil, divided
- 1 tablespoon minced garlic (Indonesian: bawang putih)
- 1 tablespoon minced ginger (Indonesian: jahe)
- 250 gram oyster mushroom (Indonesian: jamur tiram), tear into bite size pieces
- 2 tablespoon oyster sauce (Indonesian: saus tiram)
- 2 teaspoon sugar
- ground pepper, to taste
- 4 scallions (Indonesian: daun bawang), cut into 1 inch sections
- 2 red anaheim chilies (Indonesian: cabe merah besar), diced
Instructions
- Mix together soy sauce and corn starch, then combine with beef in a mixing bowl and stir until well mixed. Cover with a saran plastic wrap, and marinate for at least 2 hours in the fridge.
- Heat 2 tablespoon oil in a wok/frying pan, sauté garlic and ginger until fragrant, about 2 minutes.
- Add beef to the wok, stir well to separate the pieces so everything cooks evenly. Cook for about 2 to 3 minutes until browned and tender. Remove from the wok and set aside.
- Heat the remaining 2 tablespoon of oil, and sauté mushroom until wilted and browned.
- Return the beef to the wok, stir to mix with the mushroom, then season with oyster sauce, sugar, and pepper. Toss until everything is thoroughly combined.
- Add scallions and chilies, mix well, and cook only until heated through, about 1 minute. Turn off heat and transfer to a serving plate.
Comments
Not really a common combo, but i guess it's a great idea my friend!!! comforting dish for sure.....
Hi Anita Will be cooking this for tomorrow, finally got those oyster mushroom. Btw, I've been checking in your site past few days but it seems you are not online? Hope everything's ok :)
Hi Chris, thank you for your concern. I am okay :) A bit crazy these past few days due to me moving to a new place, hopefully things will soon settle down. :)
Wow you are moving again, Anita! Well, hopefully you don't lose any more of your cookbooks. Happy moving :)
Hi Anita, it's me again. This is the 2nd recipe I tried from your website (1st was Mun Tahu) and it was delicious also! However mine was dry but your pictures look watery. Do I have to put water? I followed every single step and did not improvised at all because I afraid I will ruin the taste. Your recipe does not mention any water. :)
Hi Lindawati, I didn't add any water to this. All the liquid should come from the soy sauce, oyster sauce, and any liquid from cooking the mushrooms. If the dish still ends up looking dry, try adding 2 tablespoon of water to make it more watery. I hope this helps :)
This helps for sure, will try it again next time. Thanks, Anita :)
Thanks for sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. I'm sure they will like it.
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