This quick Cantonese dish comes from an old Playboy magazine. I think it's the hoisin sauce that makes it.
- 4 dried Chinese mushrooms
- 1 1⁄2 lbs boneless sirloin steaks, 1 inch thick, trimmed of fat and gristle
- 2 tablespoons oil, divided
- 1 large garlic clove, sliced in two lengthwise
- 2 slices peeled fresh gingerroot, quarter-size
- 1⁄4 lb fresh small white mushroom, sliced
- 1⁄2 cup snow peas (thawed, if frozen)
- 1⁄4 cup tinned water chestnut, sliced
- 1⁄4 cup tinned bamboo shoot, sliced
- 1 tablespoon soy sauce
- 1 tablespoon medium-dry sherry
- 1 1⁄2 teaspoons hoisin sauce
- 1⁄4 teaspoon sugar
- fluffy white rice, as an accompaniment
- Soak dried mushrooms in warm water for 30 minutes. Drain and slice, trimming off any tough bits. Set aside.
- In a large skillet or wok brown the steak over high heat with 1/2 tablespoon oil, 2 minutes each side. Remove the meat from the skillet and quickly slice into 1 inch cubes, retaining the meat juices. Set aside in a bowl.
- Add remaining oil to the skillet, and stir-fry together the dried mushrooms, garlic, gingerroot, fresh mushrooms, snow peas, water chestnuts, and bamboo shoots for 2 minutes.
- Add soy sauce, sherry, hoisin, and sugar and stir-fry for 1 minute.
- Add cubed meat and juices and stir-fry for 2 minutes.
- Remove and discard the garlic and ginger slices.
- Serve with fluffy, cooked white rice.