Classic Beef In Oyster Sauce Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Rump steak12 Ounce, thinly sliced (350 Gram)
 Vegetable oil15 Milliliter (1 Tablespoon)
 Beef stock1⁄2 Pint (300 Milliliter Or 1 1/4 Cup)
 Garlic2 Clove (10 gm), finely chopped
 Carrot1 Small, thinly sliced
 Celery sticks3 , sliced
 Chinese rice wine15 Milliliter (1 Tablespoon)
 Castor sugar1 Teaspoon (5 Milliliter)
 Oyster sauce45 Milliliter (3 Tablespoon)
 Cornflour1 Teaspoon (5 Milliliter)
 Water15 Milliliter (1 Tablespoon)
 Onions spring4
 Ground white pepper To Taste
 Rice/Noodles1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1521 Calories from Fat 260

% Daily Value*

Total Fat 29 g45%

Saturated Fat 7.4 g36.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1857 mg77.4%

Total Carbohydrates 186 g62.1%

Dietary Fiber 7.9 g31.7%

Sugars 12.9 g

Protein 122 g244.4%

Vitamin A 189.8% Vitamin C 35.5%

Calcium 21.5% Iron 21.3%

*Based on a 2000 Calorie diet

Directions

1. Place the steak in a bowl, add 5ml/1 tsp of the oil and stir to coat.
2. Bring the stock to the boil in a large saucepan. Add the steak and cook, stirring, for 2 minutes. Drain, reserving 45ml/3 tbsp of the stock, and set aside.
3. Heat the remaining oil in a preheated wok. Stir-fry the garlic for a few seconds, then add the carrot and celery and stir-fry for 2 minutes.
4. Stir in the Chinese rice wine, caster sugar and oyster sauce and season with pepper. Add the steak to the wok, together with the reserved stock. Simmer for 2 minutes.
5. Mix together the cornflour and water to a smooth paste. Add the mixture to the wok and cook, stirring constantly, until thickened.
6. Stir in the spring onions. Transfer to a warm serving dish and serve with plain boiled rice or noodles.
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