Braised Beef and King Oyster Mushroom Stew
Braised Beef and King Oyster Mushroom Stew
Delicious Braised Beef Using Imported Eye Round and King Oyster Mushrooms
We’ve made a delicious braised beef dish with imported eye round and king oyster mushrooms, ensuring no gamey smell and a wonderfully savory flavor.
Main Ingredients- Beef (Australian Eye Round) 600-700g
- King Oyster Mushrooms 4 pcs
- Apple 1/2 pc
- Green Onion 1 stalk
- Ginger slices 3-4 pcs
- Bay Leaves 3-4 pcs
- Cheongyang Peppers 2 pcs (optional)
- Cooking Sake 3 Tbsp (for boiling beef)
Braising Sauce- Soy Sauce (Jin Ganjang) 4-5 Tbsp
- Oyster Sauce 1 Tbsp
- Minced Garlic 1 tsp
- Black Pepper a pinch
- Oligodang (or Corn Syrup) 3-4 Tbsp
- Sesame Oil 1 Tbsp
- Sesame Seeds a pinch
- Soy Sauce (Jin Ganjang) 4-5 Tbsp
- Oyster Sauce 1 Tbsp
- Minced Garlic 1 tsp
- Black Pepper a pinch
- Oligodang (or Corn Syrup) 3-4 Tbsp
- Sesame Oil 1 Tbsp
- Sesame Seeds a pinch
Cooking Instructions
Step 1
First, prepare the Australian eye round beef. Soak it in cold water for about 30-40 minutes to remove excess blood. Thoroughly draining the blood is key to a clean and delicious braised beef flavor without any gamey notes.
Step 2
Once the blood is removed, cut the eye round beef in half. Place it in a pot and add enough water to fully submerge the meat. Add the green onion, half an apple, bay leaves, ginger slices, and 3 tablespoons of cooking sake. Bring to a boil over high heat, then reduce to medium-low and simmer for 40 minutes to 1 hour, or until the beef is very tender. While the beef is cooking, trim the tops off the king oyster mushrooms and slice them thinly into fine strips. (You can save the mushroom stems by slicing and freezing them for later use in stews.) Once the beef is tender, remove it from the pot. While still hot, wear a pair of disposable gloves over your hands (or wear thick kitchen gloves) and shred the beef along the grain into bite-sized pieces. Shredding the beef while it’s hot makes it much easier to pull apart cleanly.
Step 3
I shredded the beef into thin strips so the sauce can penetrate well. Strain the beef broth through a sieve to remove any solids and set it aside. This flavorful broth will add depth to the braised dish.
Step 4
In a bowl, combine the shredded beef and the sliced king oyster mushrooms. Add the braising sauce ingredients: 4-5 Tbsp soy sauce, 1 tsp minced garlic, 1 Tbsp oyster sauce, 3-4 Tbsp oligodang (or corn syrup), and a pinch of black pepper. Pour in the reserved beef broth until it generously covers the ingredients.
Step 5
Bring the mixture to a boil over high heat. Once it starts boiling, reduce the heat to medium and let it simmer and reduce. For a touch of spiciness, you can add 2 Cheongyang peppers, lightly snipped with scissors. Feel free to adjust or omit the peppers according to your preference.
Step 6
Continue to simmer over medium heat for about 10-15 minutes, allowing the sauce to thicken and coat the beef and mushrooms beautifully. Just before turning off the heat, stir in 1 Tbsp of sesame oil and a pinch of sesame seeds. Your delicious Braised Beef and King Oyster Mushroom Stew is now ready to be enjoyed! It’s especially wonderful served over a hot bowl of rice.
