Serves4 to 6
- Active time:20 min
- Start to finish:45 min
YEONG-SUN LEE
February 2009
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1
lb
beef tenderloin
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2
tablespoons
soy sauce
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2
tablespoons
Korean rice wine or Shaoxing
-
2
tablespoons
sugar
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1
large garlic clove, minced
-
2
lb
mixed fresh mushrooms such as shiitake, enoki, oyster, and white
-
1
bunch scallions, cut into 3-inch matchsticks
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2
large carrots, cut into 3-inch matchsticks
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1
large carrot, peeled and cut into 3- by 1/4-inch sticks
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3
(4- to 5-inch-long) fresh red chiles, seeded and thinly sliced on the diagonal
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6 to 7
cups
water
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Equipment:
a flat-bottomed wok
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Freeze beef 15 minutes to facilitate slicing thinly. Cut beef across the grain into very thin slices. Combine beef, soy sauce, rice wine, sugar, and garlic in a large bowl, tossing to coat.
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Discard stems from shiitake mushrooms and slice caps 1/8 inch thick. Trim ends from enoki mushrooms. Trim ends from oyster and white mushrooms and slice 1/8 inch thick.
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Arrange scallions, carrots, and mushrooms separately in bunches (like spokes of a wheel) in wok. Clear a space in center and spoon in beef with marinade, then scatter chiles over beef. Add enough water to just cover vegetables, being careful not to disturb the arrangement.
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Bring to a boil on a portable burner (see cooks’ note, below) on medium-high heat at the table. Reduce heat and simmer, covered, skimming any foam and stirring once or twice to break up any clumps of beef but being careful not to disturb vegetables, until beef is cooked through and mushrooms are tender, 5 to 7 minutes.
Cooks’ note: If you don’t have a portable burner, cook the dish on the stove and bring it to the table to serve.
