Shiitake Mushroom Beef Rice

Take out a few slices of marbled beef and cut them into small strips.

Chop ginger, scallions, and garlic, add salt and oil, and cook/fry until small bubbles appear. Let it cool and set aside. You can make extra and store it in the refrigerator; it can be used to marinate other meats, or directly as a dipping sauce for soy sauce chicken or white-cut chicken, or used for fried rice.

Scoop out two spoons of the cooled ginger and scallion juice and mix it evenly with the beef. The beef is very thin, so there’s no need to marinate it; it can go straight into the pot to cook.

Add a little oil to the frying pan (ginger and scallion juice with oil), add the beef to pan-fry without stirring, after 30 seconds add sliced fresh shiitake mushrooms, stir-fry for one minute and turn off the heat.

Sprinkle a little black pepper salt for seasoning; if the ginger and scallion juice is salty enough, you can skip it.

Blanch the greens and eggs in boiling water, lay a layer of ginger and scallion beef on top, and start eating!