Ingredents:

8 medium, dried black mushrooms

10 ounces beef tenderloin or top sirloin, sliced diagonally across the grain in 1/4-inch slices

1/2 teaspoon all-purpose cornstarch

1/4 teaspoon white pepper

1 teaspoon plus 2 tablespoons high-heat cooking oil, divided

2 teaspoons soy sauce, divided

1 garlic clove, minced

1 tablespoon minced galangal or fresh ginger

1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced

2 teaspoons fish sauce (nam pla)

1 teaspoon oyster sauce

1 teaspoon palm or brown sugar

Thai or Italian basil leaves, cut into thin shreds/threads for garnish

 

Directions: 

1. Soak the mushrooms in warm water until soft, about 30 minutes. Rinse in warm water and drain. Remove and discard stems and cut the caps in 1/2-inch pieces. Set aside.

 

2. Toss the beef with the all-purpose cornstarch, pepper, 1 teaspoon oil, and 1 teaspoon soy sauce. Cover for 10 minutes at room temperature.

 

3. Heat 1 tablespoon of the oil in a wok or skillet over medium-high heat. Add the beef and stir-fry until the beef is brown, about 3 minutes. Remove the beef from the pan and set aside.

 

4. Heat the remaining oil in the wok or skillet over medium-high heat. Add the garlic, garlangal and chili to the wok or skillet and stir-fry until fragrant, about 30 seconds. Add the reserved beef, reserved mushrooms, fish sauce, oyster sauce, palm sugar, and remaining 1 teaspoon soy sauce. Garnish with basil leaves. Serve immediately with jasmine rice. 

 

Serves 2