Beef With Cantonese Oyster Sauce Recipe
Ingredients
| 275-350 g/10-12 oz rump steak | ||
| 5 ml/1 tsp light brown sugar | ||
| 15 ml/1 tbsp light soy sauce | ||
| 10 ml/2 tsp Chinese rice wine or dry sherry | ||
| 10 ml/2 tsp cornflour paste | ||
| 115 g/4 oz mangetouts | ||
| 115 g/4 oz baby corn cobs | ||
| 115 g/4 oz straw mushrooms | ||
| Onion spring | 1 | |
| 300 ml/1/2 pint/1 1/4 cups vegetable oil | ||
| Few small pieces of fresh root ginger | ||
| 2.5 ml/1/2 tsp salt | ||
| 30 ml/2 tbsp oyster sauce | ||
Directions
1. Cut the beef into thin strips. Place in a bowl and add the sugar, soy sauce, rice wine or dry sherry and cornflour paste. Mix well and set aside to marinate for 25-30 minutes.
2. Top and tail the mangetouts and cut the baby corn cobs in half. If using canned straw mushrooms, drain them. If the straw mushrooms are large, cut them in half, but leave whole if they are small. Cut the spring onion into short sections.
3. Heat the oil in a preheated wok and stir-fry the beef until the colour changes. Remove with a perforated spoon and drain.
4. Pour off the excess oil, leaving about 30ml/2 tbsp in the wok, then add the spring onion, ginger and the vegetables. Stir-fry for about 2 minutes with the salt, then add the beef and the oyster sauce. Blend well and serve.
2. Top and tail the mangetouts and cut the baby corn cobs in half. If using canned straw mushrooms, drain them. If the straw mushrooms are large, cut them in half, but leave whole if they are small. Cut the spring onion into short sections.
3. Heat the oil in a preheated wok and stir-fry the beef until the colour changes. Remove with a perforated spoon and drain.
4. Pour off the excess oil, leaving about 30ml/2 tbsp in the wok, then add the spring onion, ginger and the vegetables. Stir-fry for about 2 minutes with the salt, then add the beef and the oyster sauce. Blend well and serve.
Chef
