Hunan Chicken Fried Beef with Shiitake Mushroom Sauce & Napa slaw

INSTRUCTIONS:

If using dried shiitake (Chinese black mushrooms), soak them for at least 8 hrs or overnight in water.

Julienne the mushrooms finely.

Cut Sirloin Flap, teres major or tenderloin ends into thin 1/2”- 1/3” thick X 2” wide X 3” long strips.

Marinate in sufficient CHEF MYRON’S EURASIAN FUSION to coat well. Allow to marinate at least one hour.

Dredge in flour and deep fry until golden.

Serve as an appetizer or main dish serve on a bed of Napa slaw (see below).

Dress with warm Hunan Sauce (see below) & garnish with parsley or minced scallion.

NAPA SLAW

Shred Napa Cabbage (Siu Choi), carrots and Vidalia type onion finely as you would for a cole slaw.

Make dressing: 2 parts CHEF MYRON’S PONZU SAUCE, 1 part CHEF MYRON’S SZECHUAN STIR FRY SAUCE & honey or sugar to taste.
Toss thoroughly. Garnish with black & white sesame seed mix and allow to sit for an hour or so before serving.

HUNAN BLACK MUSHROOM SAUCE

Combine 1 part CHEF MYRON’S SZECHUAN SAUCE with equal amount of brown sauce, demi glace or beef gravy. Add 1/2 C. of the julienne mushrooms for each qt. of sauce.

Heat to serve. (Can be zapped for a few seconds in the soufflé.).
Will hold in well in the reach in or walk in for at least 4 days.