xiaoxl/recipe_data huggingface dataset:
Grandma's Fresh Apple Cake
Category: desserts
By Steve Dale

A wonderful loaf cake that is chock full of apples. It also contains raisins and nuts.

Ingredients:
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup white sugar
1  egg
¼ cup vegetable oil
2 cups peeled and chopped apple
½ cup chopped walnuts
½ cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®). Sift flour, baking soda, cinnamon, and salt together in a bowl. Set aside. Mix sugar, egg, and oil together in another bowl. Stir in the flour mixture just until combined; fold in apple, walnuts, and raisins. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 cake

Calories: 212.6
Fat: 8.3 g
Saturated fat: 1 g
Carbohydrates: 33.8 g
Sugars: 23 g
Dietary fiber: 1.5 g
Protein: 2.6 g
Cholesterol: 15.5 mg
Sodium: 208.9 mg
Croque Madame


Ingredients:
unsalted butter, flour, milk, gruyere, parmesan cheese, Dijon mustard, nutmeg, butter, deli ham, eggs

Directions:
Melt butter in a 2 qt saucepan over medium-high heat. Add flour and whisk for about 1 minute until smooth.
Slowly pour in milk while whisking and bring to a boil. Reduce heat to low and reduce sauce until thicker (about 7 minutes].
Stir in the Dijon mustard.
Add most of the gruyere and the parmesan and stir until melted.
Add salt, pepper, and nutmeg.
Meanwhile, butter bread and place onto a griddle to toast. Flip after 6 or 7 minutes to toast the other side.
Heat ham slices on griddle for 1 minute on each side.
Crack eggs onto skillet or griddle and cook to sunny side up (can do more if desired].
Heat broiler to high. Place toast slices on baking sheet, then add ham slices, then pour sauce over the top. Sprinkle the remaining gruyere over sacue.
Broil for about 1-2 minutes until sauce is bubbling and cheese browns slightly.
Remove from broiler and top each sandwich with 2 eggs. Serve immediately.
Enchilada Casserole


Ingredients:
onion, chili beans, mozzarella cheese, cheddar cheese

Directions:
Preheat oven to 350°F.
Brown meat and onion, add taco seasoning, mix well.
Layer corn shells (Tostitos etc], meat, enchilada sauce (or salsa, taco sauce etc.], chili beans and cheeses (Layer like lasagne]
Bake till bubbly.
Choereg (Armenian Easter Bread)
Category: bread
By Ani

Ok...so my mother would just kill me if she knew I made our family recipe for Choereg public.  But my policy is 'why keep a good thing to myself'. Choereg is a traditional, slightly sweet bread, especially made for Easter.  It is delicious for breakfast with a nice cup of coffee. It takes some level of skill, but anyone used to handling yeast should not have a problem.  You can find Mahleb at Middle Eastern grocery stores, especially around Easter. It will be with the spices.  Please do not omit it, as this is what gives it its distinctive flavour and aroma.

Ingredients:
1 cup whole milk
1 cup unsalted butter
1 cup margarine
1 cup white sugar
½ cup lukewarm water
2 teaspoons white sugar
2 (.25 ounce) envelopes active dry yeast
5  eggs
6 cups all-purpose flour, or as needed
1 ½ teaspoons baking powder
1 ½ tablespoons ground mahleb
1 ½ teaspoons salt
1  egg, beaten
1 tablespoon sesame seeds

Directions:
In a saucepan over medium heat, combine the milk, butter and margarine. Heat until butter and margarine are melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm. Meanwhile, in a small bowl, dissolve 2 teaspoons of sugar in warm water. Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes. Crack the eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in the heated milk mixture while whisking constantly, so as to temper the eggs and not cook them. Add the yeast mixture, and stir just until blended. In a large bowl, combine the flour, baking powder, mahleb, and salt. Make a well in the center, and pour in the wet mixture. Stir until it forms a sticky dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes. Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size. When the dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time. Separate the dough into 5 even portions, then separate each of those into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place the loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently. Preheat the oven to 350 degrees F (175 degrees C). Brush the loaves with beaten egg, and sprinkle with sesame seeds. Bake for 25 minutes in the preheated oven, or until nicely golden brown all over.

Prep time: 6 hrs
Cook time: 25 mins
Total time: 6 hrs 25 mins
Yields: 5 loaves

Calories: 248
Fat: 13.8 g
Saturated fat: 5.5 g
Carbohydrates: 26.8 g
Sugars: 7.5 g
Dietary fiber: 0.8 g
Protein: 4.5 g
Cholesterol: 54.3 mg
Sodium: 229.6 mg
Pumpkin Soup


Ingredients:
canned pumpkin, skim milk, Splenda sugar substitute

Directions:
"Combine all ingredients in a sauce pan, stirring until smooth and warm.  May also be enjoyed cold."
Summer Tuna Boat


Ingredients:
romaine lettuce, diced tomato, mayonnaise, canned tuna, mustard, sharp cheddar cheese

Directions:
Place 8 Romain lettuce leaves On a plate in a circular pattern., Mix all ingredients in a bowl except tomatoes, and cheddar cheese., use an ice cream scooper to place a scoop on each Romain lettuce.
Soft Baked Molasses Cookies


Ingredients:
sugar, brown sugar, fat free sour cream, light margarine, butter, shortening, dark molasses, egg, all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt

Directions:
Pre-heat oven to 375°F.
Mix sugars, sour cream, molasses, egg, margarine, and shortening in a large bowl until smooth.
Stir in remaining ingredients. Do not over mix!
Drop by rounded tablespoonful onto an ungreased cookis sheet. Place about 2 inches apart.
Bake time is roughly 10-12 minutes or until the cookies have browned. May be hard to gage by color so bake until almost no indentation remains in center of cookie when touched.
Cool on wire rack.
Serve by themselves or dipped in whipped cream!
Spitzbuben (Swiss Jam Cookies)


Ingredients:
sugar, butter, vanilla flavoring, all-purpose flour, confectioners' sugar, egg

Directions:
Beat the sugar and butter together until light and fluffy.
Beat in the almond meal and vanilla flavouring and the white of 1 egg.
Add the flour and knead until smooth.
Chill dough in the refrigerator for 1-2 hours.
Preheat over to 325 degrees.
Roll out the dough on a lightly floured cutting board to the thickness of 1/8"-1/4" (the thinner the dough, the better the cookie].
Cut with small round, star, or diamond-shaped cookie cutters.
Use a smaller cookie cutter to cut a "window" in half the cookies (these will be the top of the cookie sandwiches].
Place all the cookies on lightly buttered and floured cookie sheets.
Bake for 12-15 minutes, until golden.
Remove cookies from the baking sheet and let cool.
Spread the cookies without a "window" with fruit jam.
Coat the cookies with "windows" in confectioners' sugar, and then place on top of the cookies with fruit jam.
Creamy Chicken/Brocolli/Pepper and Farfelle Noodles


Ingredients:
chicken breasts, garlic clove, broccoli florets, chicken broth, bow tie pasta, parmesan cheese

Directions:
Chop the chicken into bite size pieces and season lightly with salt and pepper.  You may also sprinkle on season salt or garlic powder to your own personal taste, I use them on everything, You may use any skinless/boneless cut, or even left over from yesterday.
Saute the chicken until lightly brown.  Just warm precooked chicken slightly before adding in the onion and garlic in the next step.
Add the onion and garlic and continue to cook until the onion is soft and translucent.
In a microwave/oven/serving dish, heat the cream cheese dip until it is soft.
Add the chicken broth to it, and stir until smooth.
Now add the chicken and onion mixture to it and put it into a 350F oven,.
Start the water for the pasta.
While this is coming to temperature, chop the red pepper and brocolli.
Let the pasta cook for about 5 minutes, then add the vegetables to the chicken mixture in the oven. You could add the vegies when you put the pasta in, but we like ours crispy.   At this point you should cover the chicken.
Continue cooking all until the pasta is el dente and the vegetables are tender crisp.
Drain the pasta, and either add it to the chicken mixture, or toss with a bit of olive oill and the parmesan cheese, and then serve the chicken and veg over top.
NOTE:  You may substitute 1 250 gm package of plain cream cheese for one of the dips if you don't care for the added herb and garlic flavor.
Easy Chicken Fajita Soup
Category: soups-stews-and-chili
By Gweb8

This soup is simply made, with chicken, peppers, onions, and tomatoes in a delicious seasoned broth. Serve the soup as is or top with tortilla chips.

Ingredients:
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
1 (1.27 ounce) packet fajita seasoning
1  red bell pepper, cut into thin strips
1  green bell pepper, cut into thin strips
1  poblano pepper, cut into thin strips
1 large onion, cut into thin strips
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can seasoned black beans
1 (14 ounce) can chicken broth
1 dash hot sauce
salt and pepper to taste

Directions:
Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes. Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally. Season the soup with hot sauce, salt, and pepper to taste before serving.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 10 servings

Calories: 142.7
Fat: 5.5 g
Saturated fat: 0.7 g
Carbohydrates: 15.6 g
Sugars: 3 g
Dietary fiber: 3.5 g
Protein: 12.4 g
Cholesterol: 24.4 mg
Sodium: 714 mg
Southwestern Quinoa Salad


Ingredients:
quinoa, water, chopped tomato, celery, frozen corn, canned black beans, red onion, seedless cucumber, chipotle chile in adobo, light sour cream, fresh lime juice, chili powder, cumin, fresh cilantro leaves, salt

Directions:
Cook quinoa according to package directions., Spread on a baking sheet to cool., Mix cooled quinoa with vegetables and beans., Blend dressing ingredients in blender until smooth., Mix dressing with quinoa., Chill and serve.
Pan Fried Sweet Potatoes


Ingredients:
sweet potatoes, olive oil, garlic cloves, salt, pepper, light brown sugar

Directions:
Dice sweet potatoes no thicker than 1/4 inch thick.
Place pan on medium heat to begin warming. While waiting dice onion and prepare garlic.
Place oil in pan and add potatoes, garlic, and onions and then coat well(be sure that oil is not left to heat up or it will scorch the onions and garlic].
Sprinkle salt and pepper just after adding other ingredients to the pan.
Allow the potatoes to cook for a few minutes and check for browning. Keep temperature from getting too hot.
Stir occasionally until potatoes are to your desired doneness (approx 10 minutes for me.
Turn off heat and add brown sugar while still hot. Stir well and serve.
* variation* try using butter instead of olive oil for a more sweet and traditional flavor.
Very Special Spaghetti Sauce
Category: side-dish
By TUCKER

This is very meaty and not near as acid as most sauces. It's really worth the time. It makes a very large batch, so I often freeze half.

Ingredients:
¾ cup olive oil
8 cloves garlic, minced
3 pounds ground chuck
2 large onions, chopped
1  green bell pepper, chopped
¼ cup all-purpose flour
2 cups dry red wine
2 cups tomato sauce
4 large tomatoes, peeled and chopped
2 (6 ounce) cans tomato paste
1 ½ teaspoons Worcestershire sauce
2 tablespoons white sugar
1 teaspoon salt
1 ½ teaspoons cayenne pepper
1 teaspoon celery salt
1 tablespoon dried oregano
1 tablespoon dried basil
1 pound fresh mushrooms, sliced

Directions:
Heat olive oil in a large pot over medium heat. Saute garlic until golden brown. Stir in ground beef, onions and green pepper. Cook until beef is evenly brown, and onions are tender. Stir in flour until smooth. Stir in red wine, tomato sauce, chopped tomatoes, tomato paste, Worcestershire sauce and sugar. Season with salt, cayenne pepper, celery salt, oregano and basil. Simmer for 3 hours. Stir in mushrooms at the end of cooking period.

Prep time: 30 mins
Cook time: 3 hrs
Total time: 3 hrs 30 mins
Yields: 12 servings

Calories: 508.1
Fat: 34.5 g
Saturated fat: 10.2 g
Carbohydrates: 20.9 g
Sugars: 11 g
Dietary fiber: 3.8 g
Protein: 23.5 g
Cholesterol: 80.5 mg
Sodium: 847.3 mg
Tex-Mex Club Sandwich


Ingredients:
mayonnaise, sour cream, sugar, fresh cilantro, red onion, garlic clove, salt, pepper, turkey breast, smoked ham, monterey jack pepper cheese, colby cheese, tomatoes, avocados, black olives

Directions:
Sandwich Spread:
In a medium mixing bowl, mix together until well blended the mayonnaise, sour cream, sugar, cilantro, red onion, garlic and jalapeno. Add salt and pepper to taste. Chill for at least 4 hours or as long as overnight to let flavors blend.
Building Sandwiches:
Very lightly toast the 8 slices of bread. Spread the sandwich spread mixture on one side of each toasted slice. On 4 slices of prepared bread layer the turkey, ham, jack cheese, Colby cheese, tomato slices, avocado slices and black olives. Top with remaining 4 slices of prepared bread.
Using a sharp serrated bread knife, cut each sandwich on diagonal from corner to corner. Make 2nd cut on opposite corner, making 4 sandwich segments. Secure segments with toothpicks and serve.
Pork Tenderloin With Grainy Mustard Sauce


Ingredients:
olive oil, coarse salt, ground black pepper, grainy mustard, Dijon mustard, sour cream

Directions:
Heat the oil in a large skillet over high heat.
Season the pork with salt and pepper.
Transfer to the skillet and cook, turning, until browned all over, 5 to 10 minutes.
Reduce the heat to medium-low and cover the skillet.
Cook the pork, turning occasionally, until done, 20 to 25 minutes.
Remove the pork from the skillet, cover with aluminum foil and let rest for 10 minutes.
Reserve the pan juices.
To the juices in the skillet, add the mustards, sour cream and any accumulated juices from the resting pork.
Whisk over medium heat until heated through.  Do not boil.
Add water if the sauce is too thick.
Slice the pork thinly and serve with the sauce.
Grilled Nanners


Ingredients:
"bananas"

Directions:
Grill unpeeled bananas over hot coals, turning frequently, till the banana skin is brown all over.
Remove from grill and split lengthwise with a knife.
Sprinkle cinnamon and sugar on banana and eat from the peel with a spoon.
Serves 4.
Italian Beans and Rice


Ingredients:
olive oil, garlic, onion, celery, chopped tomatoes, lentils, dried parsley, basil, brown rice, water

Directions:
Put your rice on to cook before you begin this recipe. I use 2 cups of brown rice and 4 cups of water.
Begin by chopping your onion and celery. Heat the oil in a 3 quart pot. Add the garlic, onion, celery and hot pepper flakes.
Sautè until the onion is tender and fragrant and the celery is bright green. Add the undrained tomatoes and 3 juicy cups of cooked beans. Stir it all up. Add the parsley and the basil if you are using it.
Bring to a boil, reduce the heat and simmer for about 10 minutes. Serve over the brown rice.
Gitty's Sesame Chicken


Ingredients:
chicken, egg, honey, soy sauce, Dijon mustard, sesame seeds

Directions:
Skin chicken. Baste with egg and dip in breadcrumbs to coat., Place in a greased baking dish, cover with tin foil, and bake 45 minutes at 350., Combine remaining ingredients. Pour over chicken. Reheat chicken with sauce.
Beef Jerky in a Smoker
Category: appetizers-and-snacks
By Doug Patrick

I make this recipe in my smoker. Make sure you store the jerky in an airtight container in the refrigerator.

Ingredients:
4 tablespoons ground black pepper
1 cup soy sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 dash Worcestershire sauce
2 pounds sirloin, cut into 1/2 inch thick slices

Directions:
In a large, nonporous bowl, combine the ground black pepper, soy sauce, vinegar, hot pepper sauce and Worcestershire sauce. Mix well and add the meat slices. Cover and refrigerate overnight. Prepare an outdoor smoker for low heat and lightly oil grate. Lay meat strips out on grill so that they do not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours.

Prep time: 10 mins
Cook time: 7 hrs
Total time: 15 hrs 10 mins
Yields: 6 servings

Calories: 362.2
Fat: 22.9 g
Saturated fat: 9.1 g
Carbohydrates: 6 g
Sugars: 0.8 g
Dietary fiber: 1.5 g
Protein: 32.1 g
Cholesterol: 101.3 mg
Sodium: 2488.9 mg
Fruit Smoothie


Ingredients:
banana, berries, coconut milk, vanilla-flavored soymilk, almond butter

Directions:
Put all ingredients in blender, then blend until smooth., Pour into tall glass & enjoy.
Thai Peanut Chicken Salad Wraps


Ingredients:
mayonnaise, fresh cilantro, peanut butter, soy sauce, lime juice, fresh ginger, red bell pepper, jalapeno chile, flour tortillas

Directions:
In a large bowl, combine all ingredients except chicken and tortillas., Add chicken and toss until coated., Season with salt and pepper., Serve wrapped in tortillas, or cover and refrigerate for up to two days.
Chickpea Salad With Lemon, Parmesan, and Fresh Herbs


Ingredients:
chickpeas, fresh basil, fresh Italian parsley, fresh lemon juice, olive oil, garlic clove, parmesan cheese, kosher salt

Directions:
"Combine rinsed and drained chickpeas, chopped basil, chopped Italian parsley, fresh lemon juice, olive oil, and garlic in medium bowl.  Add Parmesan cheese and toss gently to blend all ingredients thoroughly.  Season chickpea salad to taste with coarse kosher salt and freshly ground pepper.  DO AHEAD  Chickpea salad can be made 4 hours ahead.  Cover and refrigerate.  Serve salad chilled or at room temperature."
Birthday Cake Sweet Rolls


Ingredients:
cream cheese, unsalted butter, kosher salt, all-purpose flour, powdered sugar, milk, vanilla extract

Directions:
Preheat oven to 350 degrees. Grease an 8” x 8” square cake pan.
In a medium bowl, combine cream cheese, cake mix, melted butter, and a pinch of salt. Mix until smooth. Divide into 6 small bowls and tint each one with a different color.
Place bread dough on a lightly floured work surface. Using a rolling pin, shape the dough into a rectangle, <U+215B>-inch thick and 13” x 10”.
Spread each rainbow filling across dough in separate stripes, length-wise, getting as close to the edges as possible. Starting with the long, red side of the rectangle, roll the dough up into a log.
Use a sharp knife or serrated bread knife to carefully slice the log into 9 equal portions. Transfer to prepared cake pan, placing rolls cut side up, 3-by-3. Transfer to oven and bake until golden and puffed, about 30 minutes. Let cool 10 minutes.
Meanwhile, make glaze. Add confectioners’ sugar, milk, and vanilla to a large bowl. Whisk to combine, adding more milk if necessary to reach a consistency that is thick but pourable.
Drizzle glaze immediately on cooled birthday cake rolls and top with rainbow sprinkles. Serve warm.
Homemade Houmous / Hummus


Ingredients:
chickpeas, garlic clove, tahini, fresh coriander, olive oil

Directions:
Place all the ingredients in a food processor and blend until smooth., Transfer to a small bowl, cover and chill until required., Keeps for 2 days in the fridge.
Zesty Italian Sausage Pasta
Category: trusted-brands-recipes-and-tips
By From the Kitchen at Johnsonville Sausage

Flavorful Johnsonville Italian Sausage and broccoli in a light tomato garlic sauce with linguine pasta. This dish is simply irresistible.

Ingredients:
1 (19 ounce) package Johnsonville® Mild Italian Sausage Links
1 (16 ounce) package linguine
3 tablespoons olive oil
1 small sweet onion, thinly sliced
1 teaspoon minced garlic
1 (14.5 ounce) can diced Italian tomatoes
1 (10.5 ounce) can chicken broth
2 cups broccoli florets

Directions:
Prepare sausage according to directions. Cool slightly; cut into 1/4-in. slices. Prepare pasta according to package directions. In a large saucepan, saute the onion and garlic in olive oil until tender. Stir in tomatoes and chicken broth. Bring to a simmer. Add the broccoli and cooked pasta. Cook until broccoli is tender, about 5 minutes. Add sausage; toss to combine.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 5 servings

Calories: 797.5
Fat: 42.3 g
Saturated fat: 13 g
Carbohydrates: 74 g
Sugars: 6.5 g
Dietary fiber: 5.1 g
Protein: 31.8 g
Cholesterol: 83.9 mg
Sodium: 1436.8 mg
Persian Rhubarb Syrup


Ingredients:
rhubarb, fresh lime juice, sugar, Splenda granular, mint sprig

Directions:
Put the rhubarb in a large stainless steel pan along with 3/4 cups water.
Bring to a boil.
Cover, turn heat down to low, and simmer for 30 minutes.
Strain, saving only the juice.
Put the rhubarb juice back into a clean stainless steel pan.
Add the sugar and lime juice.
Stir and bring to a simmer gently for 30 minutes or longer, until the juice turns slightly syrupy.
Strain into a clean jug or pitcher, cover and cool.
To make into a drink, pour 1/2 inch of syrup into a glass and add 4 ice cubes. Fill to top with seltzer or ginger ale and add mint sprig.
Coctel De Camaron (Mexican Shrimp Cocktail)


Ingredients:
shrimp, avocados, cucumbers, red onion, fresh cilantro, limes, celery, tomatoes, ketchup

Directions:
* are optional items., Mix all items together in a glass bowl or other non-reactive container., Chill for 2 hours., Serve in glass with lime wedges.
Mushroom Pork Chops
Category: main-dish
By mmcgee

Quick and easy, but very delicious. One of my family's favorites served over brown rice.

Ingredients:
4  pork chops
salt and pepper to taste
1 pinch garlic salt, or to taste
1  onion, chopped
½ pound fresh mushrooms, sliced
1 (10.75 ounce) can  condensed cream of mushroom soup

Directions:
Season pork chops with salt, pepper, and garlic salt to taste. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 209.7
Fat: 8.5 g
Saturated fat: 2.2 g
Carbohydrates: 9.6 g
Sugars: 3.2 g
Dietary fiber: 1 g
Protein: 23.6 g
Cholesterol: 64.9 mg
Sodium: 924.3 mg
Stir-Fried Beef in Oyster Sauce


Ingredients:
rump steak, soy sauce, cornstarch, garlic, gingerroot, mushrooms, oyster sauce, sugar, spring onions, fresh ground black pepper, red chilies

Directions:
Mix the soy sauce with the corn starch, stir in the beef. Set aside for two hours.
Heat half of the oil in a wok and fry the garlic and ginger till just fragrant.
Stir in the beef with any marinade left over, till coloured. Remove from pan.
Heat the remaining oil in the wok and fry the mushrooms till tender.
Return the beef to the wok with the mushrooms. Add the oyster sauce, sugar and black pepper, mix well and add the spring onions.
Serve garnished with the red chilie.