🥢 Mushroom & Beef with Jeung San Mushroom Chilli Sauce (Serves 2–3)

Our Jeung San Mushroom Chilli Sauce is inspired by Andy’s childhood memories of his mother’s cooking - where earthy mushrooms met fiery heat and a touch of tang. Crafted with fresh mushrooms, bird’s eye chilli, and pickled daikon, this sauce brings bold, vibrant flavour to any dish, from fish and meat to rice and salads. A spoonful is all it takes to turn the everyday into something extraordinary.

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Ingredients

• 300g beef (sirloin or flank), thinly sliced

• 1 cup mushrooms, sliced

• 1 small onion, thinly sliced

• 2 spring onions, cut into 2-inch pieces

• 1–2 fresh red chillies, sliced

• 2–3 tbsp Jeung San Mushroom Chilli Sauce

• 1 garlic clove, minced

• 1 tsp soy sauce

• 1 tsp sesame oil

• 1 tsp sugar (to balance heat, optional)

• Vegetable oil for frying

• Sesame seeds for garnish

  
  

Method

• Marinate sliced beef in soy sauce and sesame oil. Let sit for 10–15 minutes.

  
  

• Heat some vegetable oil in a wok or pan. Add onion and mushrooms, stir-fry until they begin to soften.

  
  

• Increase heat, then add the beef. Stir-fry quickly until beef is just browned.

  
  

• Add minced garlic, sliced chillies, sugar (if using), and Jeung San Mushroom Chilli Sauce. Toss so everything is well coated.

  
  

• Stir in spring onions just before turning off the heat. Sprinkle sesame seeds on top.

Light, fresh, and full of zing, this dish pairs perfectly with steamed jasmine rice or noodles. Add a side of pickled radish or kimchi for extra freshness.