6 ounces flank steak
1 portabella mushroom
2 tablespoons cooking oil
3 large oyster mushrooms
¼ cup chicken broth
¼ cup diced red bell pepper
¼ cup diced green bell pepper
½ cup sliced bamboo shoots
1 tablespoon chi hou paste
1. Cut flank steak into ¾-inch cubes/ Remove stem from mushrooms and cut into 1-inch pieces.
2. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add beef and stir-fry for 1 to 2 minutes. Remove beef from wok.
3. Return wok to high heat. Add both kinds of mushrooms and broth; cover and cook until mushrooms are tender, 2 to 3 minutes. Add bell peppers and bamboo shoots; cook, stirring for 30 seconds. Return beef to the wok and add chu hou paste; cook until heated through. Transfer to a serving plate and serve.
Serves 4 as part of a multi-course meal
“Martin Yan’s Asian Favorites” © 2001 by Yan Can Cook