材料：
牛肉 140克
蘑菇 150克
蒜頭 2粒
洋葱 ½ 個
黑椒 ¼ 茶匙
雞湯 2 湯匙
葱 少許

調味料：
生抽 1茶匙
蠔油 2茶匙
糖 ¼ 茶匙
水 1 湯匙
麻油 少許

醃料：
生抽 1茶匙
糖 ½ 茶匙
生粉 ½ 茶匙
油 ½ 茶匙

做法：
1.蘑菇，切片。蒜頭、洋葱切粒。
2.牛肉切薄片，將生抽、糖、生粉和油加入牛肉中拌勻，醃 15分鐘。
3.熱油鑊，煎牛肉至8成熟，盛起。將蠔油、糖、生抽、水和麻油拌勻成汁。
4.下少許油，下蒜、黑胡椒和洋葱炒香，加入蘑菇略炒。加入雞湯，煮蘑菇至軟身。
5.牛肉回鑊，加入醬汁，加葱段拌勻，即成。

Stir-Fried Mushroom and Beef with Black Pepper
Ingredients：
Beef 140g
Mushroom 150g
Garlic 2pcs
Onion 1/2pc
Black pepper ¼ teaspoon
Chicken soup 2 tablespoons
Spring onion Little

Seasoning：
Soy sauce 1 teaspoon
Oyster sauce 2 teaspoons
Sugar ¼ teaspoon
Water 1 tablespoon
Sesame oil Little


Marinate：
Soy sauce 1 teaspoon
Sugar ½ teaspoon
Cornstrach ½ teaspoon
Oil 1 teaspoon


Steps：
1.Slice mushroom. Dice garlic and onion.
2.Slice beef. Mix the oil, soy sauce, sugar and cornstrach with the beef. Marinate for 15 minutes.
3.Heat the oil. Pan-fry beef until 80% done, take out. Add oyster sauce, sugar, soy sauce, water and sesame oil, mix well.
4.Add a little oil to the wok. Saute garlic, black pepper and onion. Add mushroom and stir well. Add chicken soup. Cook the mushroom until soft.
5.Put the beef back to the wok. Put in the sauce. Add spring onion and mix well.