Black Pepper Beef with Shimeji Mushrooms

Sapi-Shimeji Blackpepper: A Savory Stir-Fry Delight

Ingredients:

• 200 grams of white shimeji mushrooms (bonggol jamur shimeji putih)
• 200 grams of beef (specifically for stir-frying)
• 1 stalk of scallion (bawang daun)
• 2 cloves of red onion (bawang merah)
• 1 clove of garlic (bawang putih)
• 1/2 of a large onion (bawang bombay)
• 2 small chili peppers (cabai rawit)
• 1 bay leaf (daun salam)
• 2 kaffir lime leaves (daun jeruk)
• 1 segment of galangal (lengkuas)
• 1 segment of ginger (jahe)
• A little butter or vegetable oil for stir-frying
• Seasonings:
  • 1 teaspoon cardamom powder (bubuk kapulaga)
  • 1/4 teaspoon salt (garam)
  • A pinch of mushroom or Royco stock (optional)
  • A pinch of sugar (gula pasir)
  • 3 drops of seasoning
  • 1 tablespoon of Saori black pepper seasoning (bumbu lada hitam saori)

Instructions:

1. Prepare the Beef:

   • Clean the beef thoroughly, slice it according to your preference, and season lightly with salt and cardamom powder. Let it sit for a few minutes to absorb the flavors.

2. Prepare the Vegetables and Aromatics:

   • Wash all the vegetables and aromatics: scallion, red onion, large onion, garlic, chili peppers, ginger, galangal, bay leaf, and kaffir lime leaves. Slice the scallion, large onion, and red onion as desired.
   • Finely chop the garlic. Crush the galangal and ginger, and then cut the chili peppers according to your heat preference.

3. Prepare the Shimeji Mushrooms:

   • Wash the shimeji mushrooms, trim the ends of the stems, and drain them. Rewash the beef to remove excess cardamom powder.

4. Cooking:

   • Heat a pan over medium heat and add 1 tablespoon of butter or vegetable oil. Add the beef to the pan and stir-fry briefly until the meat turns a golden brown.
   • Add the red onion, garlic, chili peppers, galangal, ginger, bay leaf, and kaffir lime leaves to the pan. Continue to stir-fry until the ingredients release their aromatic fragrances.

5. Seasoning:

   • Sprinkle salt, sugar, seasoning, and Saori black pepper seasoning over the mixture. Stir well to combine.
   • Add the shimeji mushrooms, large onion, and scallion to the pan. Stir-fry for a short time to ensure the mushrooms are cooked but still retain some firmness. Avoid overcooking the mushrooms to preserve their nutritional value.

6. Serving:

   • Once everything is well-mixed and fragrant, turn off the heat. Serve the dish warm.

Tips:

• Mushroom Cooking: Remember not to overcook the mushrooms as they are quick to cook and can lose their nutritional value. The mushrooms should be slightly wilted but still firm.

• Cardamom Substitute: If you prefer to skip the cardamom, you can use lemon juice as a tenderizer, but it will impart a slight tanginess to the beef. Cardamom helps tenderize the meat without altering its flavor significantly. However, if you are not particular about the beef’s tenderness, you can omit the cardamom.

Enjoy your flavorful Sapi-Shimeji Blackpepper stir-fry, a perfect blend of savory beef and aromatic mushrooms!