Dish of Beef & Luffa Stir Fry
(click to enlarge)

Beef & Luffa Stir Fry


China - Cantonese
Makes :
Effort:
Sched:
DoAhead:  		 1-3/4 #
***
1 hr
Prep		 This simple, delicious stir fry recipe is considered medicinally balanced by the Chinese, and particularly correct for summer cleansing. Unlike squash, luffa holds its shape and doesn't become mushy with cooking.

9
------
1/2
1-1/2
1/2
1/2
------
1
1/2
7
1/2
2
1-1/2
1
1/4
1/2
oz
---
t
T
T
T
---
#
oz
oz
in
cl
T
T
c
t
Beef, lean (1)
-- Marinade
Sesame Oil
Rice Wine (2)
Soy Sauce
Cornstarch
------
Luffa (3)
Black Fungus (4)
Onion
Ginger
Garlic
Oil
Oil (more)
Stock
Salt
Prep   -   (45 min - 15 min work)
  1. Slice BEEF about 1/8 inch thick, then into strips about 1/2 inch wide by 1-1/2 inch long. Massage in all Marinade items and set aside until needed.
  2. Soak BLACK FUNGUS in hot water for 30 min. Remove hard attachment points and tear into largish pieces.
  3. Peel LUFFA as thin as you can. Slice into pieces of desired size and shape, somewhat larger than the beef pieces and about 1/4 inch to 3/8 inch thick.
  4. Cut ONION in quarters lengthwise and slice crosswise about 1/4 inch thick.
  5. Slice GINGER very thin and cut slices into narrow threads. Crush GARLIC and chop fine. Mix.
Run   -   (20 min)
  1. In a wok or spacious sauté pan heat Oil and fry Onions, stirring until just soft.
  2. Stir in Luffa and 1/4 Cup Water. Cover and steam over moderate heat until Luffa is cooked through - the seed mass will be translucent, but not falling apart. Remove from pan and set aside.
  3. Drain Beef reserving drained marinade.
  4. Add another 1 T Oil. Bring it up hot and fry Ginger mix until aromatic. Stir in Beef and fry stirring until all raw color is gone and any exuded liquid has evaporated. Be careful the fond that sticks to the pan doesn't burn - reddish is OK, chocolate is not.
  5. Stir in Black Fungus, Stock, and reserved marinade. Scrape up the fond to incorporate into the sauce.
  6. Stir in Luffa mix and Salt. Cook stirring a couple of times until well warmed.
  7. Serve hot with plenty of steamed Jasmine rice.
NOTES:

  1. Beef:

      Weight is boneless and with all excess fat removed. Cooking time is very short so beef should be tender. Chuck will work but Round would be rather tough.

  2. Rice Wine:

      Use a good, drinkable Chinese rice wine - not those horrid salted "cooking" wines. Lacking that, use a dry sherry. Sake is not considered a good substitute. For details see our Chinese Rice Wine page.

  3. Luffa:

      (Loofah, Chinese Okra) This may be angled luffa, sold around here as "Chinese Okra", or smooth luffa (if you can find it). Bottle Gourd [Opo Squash] is readily available and will work fine. For the photo, smooth luffa was used. For details see our Luffa page and our Bottle Gourd - Opo / Upo page.

  4. Black Fungus:

      This common ingredient can be found at any market serving an East or Southeast Asian community. For details see our Black Fungus page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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