Chinese Beef with Mushrooms and Oyster Sauce Recipe

Chinese Beef with Mushrooms and Oyster Sauce picture

Summary

Preparation Time35 MinCooking Time35 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyServings1
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Chinese dried mushrooms1 Ounce, soaked in boiling water for 20 minutes (25 g)
 Rump steak8 Ounce, cut in thin strips (225 g)
 Oyster sauce30 Milliliter (2 tablespoons)
 Dry sherry30 Milliliter (2 tablespoons)
 Salt To Taste
 Pepper To Taste
 Vegetable oil30 Milliliter (2 tablespoons)
 Onion1 Small, skinned and thinly sliced
 Garlic1 Clove (5 gm), skinned and crushed
 Fresh ginger root piece1 Inch, peeled
 Carrots2 , peeled
 Corn flour2 Teaspoon (10 ml)

Nutrition Facts

Serving size: Complete recipe

Calories 882 Calories from Fat 346

% Daily Value*

Total Fat 39 g60%

Saturated Fat 7.3 g36.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1509.2 mg62.9%

Total Carbohydrates 64 g21.5%

Dietary Fiber 9.1 g36.6%

Sugars 12 g

Protein 73 g146%

Vitamin A 407.7% Vitamin C 31.7%

Calcium 9.1% Iron 7.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Pour of off the mushroom soaking liquid and reserve.
2) Squeeze the mushrooms dry, and slice thinly, removing the hard stalks.
3) Further cut the mushroom into thin matchstick strips.
4) In a bowl, mix the beef with the oyster sauce, sherry and seasoning to taste.
5) Cover the bowl with plastic film and allow to marinate in a cool place.

MAKING
6) In a wok, heat oil and saute the onion and garlic for about 5 minutes until soft, stirring occasionally.
7) Stir in the mushrooms, ginger and carrots to the onion mixture and stir fry for about 5 minutes until slightly softened.
8) Put in the meat and marinade and cook for a few minutes more, until the beef is tender.
9) In a cup, mix together the cornflour with 4 tablespoons of the soaking water from mushrooms.
10) Stream the cornflour mixture into the beef mixture and stir fry until the sauce is thickened.
11) Check and adjust seasoning before serving.

SERVING
12) Serve hot garnished with chopped parsley if desired.
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