Stir-fried beef with oyster sauce

Stir-fried beef with oyster sauce

By
From
Encyclopedia of Food and Cookery
Serves
2-6

Ingredients

Quantity Ingredient
250g scotch fillet or skirt steak
170ml oil
4 spring onions, cut into finger lengths (include some green tops)
6 thin slices fresh ginger, finely chopped
spring onions, shredded, to garnish

Marinade

Quantity Ingredient
1 tablespoon soy sauce
1 teaspoon chinese rice wine, sake or dry sherry
5 tablespoons water
2 teaspoons cornflour
1 tablespoon oil

Gravy

Quantity Ingredient
1/2 tablespoon chinese rice wine, sake or dry sherry
1 1/2 tablespoons oyster sauce
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sesame oil
1 1/2 tablespoons water
1 teaspoon cornflour

Method

  1. Remove fat or membrane from beef and cut across grain into thinnest possible slices. Mix all ingredients for marinade, pour over beef and allow to stand for 1 hour.
  2. Heat oil in a wok or deep, heavy frying pan and stir-fry meat slices for about 20 seconds until they change colour. Drain beef. Pour off all but 2 tablespoons oil from wok. Reheat oil, and add spring onions and ginger to pan. Stir-fry over medium heat for about 30 seconds, then add beef slices and all ingredients for gravy. Continue cooking, stirring lightly, for about 30 seconds or until gravy thickens and turns translucent. Transfer to a heated platter and serve garnished with shredded spring onions.

Note

  • Tender hearts of Chinese spinach (soup greens) may accompany the beef. These are tossed in a little hot vegetable oil, moistened with stock and cooked for only 1 minute or until tender‑crisp, and then decoratively arranged on the plate.
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