Cherry & Dennis Recipes
Steamed Beef with Enoki Mushrooms
金菇蒸牛肉
Recipe overview
Thin beef slices stay tender in a simple marinade and steam over enoki mushrooms, which absorb the savoury juices for a mild home-style dish served with rice.
01
Ingredients
Main ingredients
- 350 g sliced beef (cut into about 3 mm slices)
- 200 g enoki mushrooms (enoki, root trimmed and separated)
- 15 g ginger (finely shredded)
- 2 stalks spring onion (cut into short lengths)
Marinade
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tsp cornstarch
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 2 tbsp water
02
Tools
- kitchen knife
- cutting board
- mixing bowl
- measuring spoons
- chopsticks
- steamer
- steaming rack
- heatproof shallow dish
- food thermometer
- oven mitts
03
Steps
Step 1
Prepare the steamer
Add water below the steaming rack, cover and bring it to a steady steam.
Step 2
Check and slice the beef
Thaw the beef in the refrigerator, check its smell and colour, then slice about 3 mm thick across the grain using a raw-meat board.
Step 3
Trim the enoki
Lay the wrapped enoki flat and cut off about 2 cm of the tough root before opening the wrapper.
Step 4
Rinse and drain the enoki
Rinse the enoki briefly, separate into small bundles and drain thoroughly in a strainer so it does not release excess water.
Step 5
Prepare ginger and spring onion
Finely shred the ginger; cut the white spring onion into lengths for steaming and chop the green part for garnish.
Step 6
Mix the marinade
Mix light soy sauce, oyster sauce, cornstarch, sesame oil, sugar, white pepper and water in a glass bowl until no starch lumps remain.
Step 7
Marinate the beef for 15 minutes
Combine the beef with the marinade and half the ginger, mix in one direction until absorbed, then cover and refrigerate for 15 minutes.
Step 8
Arrange the enoki
Spread the small enoki bundles evenly on a heatproof shallow dish without making a thick mound in the centre.
Step 9
Spread beef over the enoki
Lay the marinated beef slices loosely over the enoki, add the white spring onion and remaining ginger, and avoid thick overlapping piles.
Step 10
Steam for 10 to 12 minutes
When the water is boiling steadily, place the dish on the rack, cover and steam over high heat for 10 to 12 minutes without repeatedly lifting the lid.
Step 11
Check doneness
Insert a food thermometer into the thickest beef slice; remove only when it reaches 75°C and no raw red meat remains.
Step 12
Garnish and serve
Use oven mitts to remove the dish, scatter over the green spring onion, rest for 1 minute and serve hot with rice.
Common mistakes
- Thick or tightly piled beef cooks slowly in the centre.
- Poorly drained enoki creates excess liquid and weakens the flavour.
Tips
Slice across the grain and marinate briefly for more tender beef.
For elderly diners, cut the beef into shorter pieces and confirm it is fully cooked.
