SERVES 3 TO 4 AS A MAIN COURSE, 5 TO 6 AS PART OF A MULTICOURSE MEAL
This is a very straightforward winter-style stew of cubed beef and mushrooms. Porcini, shiitake, and oyster mushrooms would all be good here, as would a mixture of the three.
Like most stews, this one is best begun a day or more in advance and will gain in flavor upon reheating.
Small, stubby, and nearly round, French market carrots are especially good cooked into a stew as they are thick enough to hold their texture. Like all baby vegetables, however, beware! A cute face won’t make up for a lack of flavor; buy them only if you’re assured they’re tasty.
1 tablespoon soy sauce
1 tablespoon mushroom soy sauce
1 tablespoon cornstarch
1 tablespoon packed brown sugar
1 tablespoon China Moon Hot Chili-Oil (page 10) or Chili-Orange Oil (page 15)
1 tablespoon “goop” from China Moon Hot Chili-Oil, Chili-Orange Oil, or Chili Lemon Oil
1 pound beef chuck, cut into 1-inch cubes
AROMATICS:
1 tablespoon finely minced garlic
2 tablespoons finely minced fresh ginger
3 tablespoons thinly sliced green and white scallion rings
½ teaspoon dried red chili flakes
Finely minced zest of 1 small orange
SAUCE:
2 cups China Moon Infusion (page 72), China Moon Double Stock (page 72), or unsalted chicken stock
2 tablespoons mushroom soy sauce
1 tablespoon balsamic vinegar
1 teaspoon sugar
½ teaspoon Chinese chili sauce
1 tablespoon oyster sauce
3 to 4 tablespoons corn or peanut oil, for searing and stir-frying
6 to 8 round French market carrots or 10 to 12 baby carrots, halved or quartered lengthwise, if fat
¼ pound roll-cut (page 260) asparagus nuggets or finger-lengths of Chinese broccoli, or 2 cups lightly packed wide ribbons of ruby chard
1 small red onion, cut into ½-inch moons
2 small leeks, white part only, split lengthwise and cut crosswise into ¼-inch moons
¾ pound wild mushrooms, trimmed and cut, if large
1 package enoki mushrooms, spongy base removed
Diagonally cut green and white scallion rings, for garnish
1. Blend the marinade ingredients through the “goop” in a bowl big enough to hold the beef. Add the beef and toss well. Marinate at cool room temperature for 3 to 4 hours or refrigerate for up to 48 hours. Let come to room temperature before searing.
2. Combine the aromatics in a small dish and seal until ready to use.
3. Combine all of the sauce ingredients through the oyster sauce in a small bowl. Stir to blend, leaving the spoon in the bowl.
4. Heat a wok or large heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add 1 tablespoon of the oil and swirl to glaze the pan. Heat the oil until nearly smoking. Add the beef and sear on all sides until golden brown, adjusting the heat so the beef sizzles heartily without scorching. Stir the sauce, add it to the pan, cover the pan, and bring the sauce to a simmer over moderate heat. Adjust the heat to maintain a weak simmer, cover tightly, and cook until the meat is very tender, about 1 hour. Remove the meat to a large plate to cool. Reserve the sauce.
5. While the beef simmers, bring a generous amount of water to a rapid boil. Add the carrots and blanch until half-cooked, 30 seconds to 1 minute. Immediately plunge the carrots into ice water to chill; drain. If using asparagus or broccoli, blanch in boiling water until tender-crisp, 20 to 30 seconds. Immerse into ice water to chill; drain well.
6. Heat a wok or large heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add 2 tablespoons of the oil and swirl to glaze the pan. When the oil is hot enough to foam a scallion ring, reduce the heat to moderate. Add the aromatics and stir gently until fully fragrant, 20 to 30 seconds, adjusting the heat so they foam without browning. Add the onion and toss until slightly softened, 2 minutes. Add the leeks and toss until wilted, 1 to 2 minutes. Add the carrots and toss until hot, about 1 minute. Add the mushrooms in quick succession, thickest pieces first, and toss until hot, about 1 minute more. Adjust the heat to maintain a merry sizzle and drizzle a bit more oil down the side of the pan, if needed to prevent sticking. Don’t worry if the vegetables brown a bit; they will be tasty. If using chard, add it now and toss to wilt, about 30 seconds. Spread the vegetables on a platter to cool.
At this point, all the stew ingredients may be sealed and refrigerated overnight. Let come to room temperature before you begin the final cooking.
7. About 20 minutes before serving, spread the stir-fried vegetables in the bottom of a 2- to 3-quart Chinese sandpot or other heavy casserole. Scatter the beef on top. Stir the sauce and add it to the pot. Cover and bring to a simmer over moderate heat. Simmer gently until the meat is heated through, 8 to 10 minutes. Fold in the asparagus or broccoli and half the package of enoki mushrooms during the final minute of cooking.
8. Serve in warm bowls of contrasting color. Garnish each with a straight-standing cluster of enoki and a thick flurry of scallion rings.
MENU SUGGESTIONS: Wok-Seared New Potatoes (page 424) would be excellent with the stew, as would simply boiled new potatoes in their jackets or steamed rice.