Beef and King Oyster Mushroom Stir-Fry With Miso Tomato Sauce

Have you ever tried Taiwan yellow cattle? If you get a chance to visit Taiwan, please go seek any restaurant that sell Taiwan yellow cattle. Let it be beef noodles or beef hot pot, you'll be amazed by its distinct beefy aroma that cannot be found nearly anywhere else. Not high-end Japanese wagyu nor USDA prime, only Taiwan's yellow cattle.

That being said, well, as much as I would like Taiwan yellow cattle for this recipe, it's not always an easy find even in Taiwan. Of course you can buy it from local butchers, but Taiwan yellow cattle is such a popular item and usually sold out fast. And I rarely see Taiwan yellow cattle being sold at a fancy supermarket.

Plus, Taiwan yellow cattle can be quite expensive sometime. Definitely costs more compared to USDA choice but still cheaper compared to wagyu. But we're making a stir-fry here, there is no need to bring out the wagyu beef. Just try to use any beef that is on the leaner side but won't turn tough and chewy after cooking.

Beef and king oyster mushroom stir-fry with miso tomato sauce - 

Ingredients?

• 400 grams tender beef
• 230 grams king oyster mushroom
• 2 tomatoes
• 2 garlic cloves
• 1/2 onion
• Some olive oil
• Some salt
• Some black pepper

Sauce:

• 2 tablespoons yellow miso (not the very dark color kind)
• 1 tablespoon ketchup
• 1 tablespoon oyster sauce

How?

Destem and slice the tomatoes into wedges. Peel and do the same for onion. Peel and chop the garlic cloves. Slice the king oyster mushroom to big bite size chunks.

Slice the beef to big chunks too, which will give you a fuller bite in the end. So make sure to choose tender beef that won't toughen up after cooking. Otherwise that fuller bite will become chewy bite instead. Season and rub the beef with some salt and black pepper.

Bring out a big pan or a wok, drizzle 2 tablespoons of olive oil and switch to medium high heat. Once warmed up, add in the beef and sear till some sides colored or even slightly browned. Scoop out first.

Still using the same pan or wok, wipe out excess oil if needed. Continue using medium high heat. This time add in onion and garlic. Sear till slightly browned but not burning the garlic bits.

Add in king oyster mushroom and tomato wedges. Cook till tomato turn slightly smushy or charred on sides.

Add the sauce mixture, which are 2 tablespoons of miso, 1 tablespoon of ketchup, and 1 tablespoon of oyster sauce. Depending on your preference, use 2 tablespoons of ketchup for a sweeter taste.  Mix and cook for one more minute.

Mix back the beef chunks. Stir-fry till evenly blended. Scoop to serving plate and crack some more black pepper on top.

It's a rare find to see beef dishes in my household, especially I'm more leaning towards white meat when planning homemade meals. Usually chicken, fish, and pork are the main protein on our dining table.

So once a long while, it's like a satisfaction boost for Mister, who gets to enjoy biting into that chunky beef. Well, I also tend to include beef in our meals after periods, so it's like a happy meal for Mister and some iron boost for the lady. 

Extended reading:

• Japanese fried tofu pouch and beef udon 日式豆皮牛肉烏龍麵
• Clear stewed beef soup with daikon and corn 無油煙版清燉牛肉湯