STIR-FRIED BEEF WITH OYSTER SAUCE
1 min readServes 4.
Preparation & cooking: 25–30 mins & marinating.
Have you ever wondered how Chinese chefs can always cook a beef dish to such perfection with tender meat full of flavour? The secret is to use an inexpensive cut of beef, to marinate in a special marinade, and finish off with oyster sauce.
275–350g (10–12oz) beefsteak, such as topside rump
4–6 small dried Chinese mushrooms, soaked
about 600ml (1 pint) seasoned oil
a few small bits of fresh ginger root
1 spring onion, cut into short sections
115g (4oz) mange-tout, topped and tailed
½ small carrot, thinly sliced
½ teaspoon salt
½ teaspoon soft brown sugar
2 tablespoons oyster sauce
For the marinade:
½ teaspoon soft brown sugar
1 tablespoon dark or light soy sauce
2 teaspoons Chinese rice wine
½ teaspoon bicarbonate of soda or baking powder
2 teaspoons thick cornflour paste
1 tablespoon oil
Cut the beef across the grain into thin slices about the size of a large postage stamp, and marinate in the marinade for several hours – overnight if possible.Squeeze dry the mushrooms and discard any hard stalks.
Heat the oil in a preheated wok until medium hot, blanch the beef for about 40–50 seconds, stir to separate the slices, then remove as soon as the colour changes. Drain.
Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry the vegetables for 1 minute, add the salt and sugar, continue stirring for another minute, then add the beef and the oyster sauce, blend well and serve hot.
