Stir-fried Beef With Oyster Sauce Recipe - Chinese Restaurant Recipes

Cook Time: 5 minutes

Ingredients:

• 10 - 12 ounces (275 - 350 grams) beef steak, such as topside rump
• 4 - 6 small dried Chinese mushrooms, soaked
• about 1 pint (500 ml, 2 cups) seasoned oil* (see below)
• a few small bits of fresh ginger root
• 1 spring onion, cut into short sections
• 4 ounces (115 grams) mangetout (snow peas), topped and tailed
• 1/2 small carrot, thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon soft brown sugar
• 2 tablespoons oyster sauce
• For the marinade:
• 1/2 teaspoon soft brown sugar
• 1 tablespoon dark or light soy sauce
• 2 teaspoons Chinese rice wine
• 1/2 teaspoon bicarbonate of soda or baking powder
• 2 teaspoons thick cornflour (cornstarch) paste - (1 part cornstarch with 1.2 parts cold water)
• 1 tablespoon oil

Preparation:

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 (300 - 325 degrees F.), blanch the beef for about 40 - 50 seconds, stir to separate the slices, then remove as soon as the color 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. Serves 4.
 
*How to season vegetable oil
Pour about 1 pint (600 ml) vegetable oil into a pre-heated wok or saucepan over a high heat, add 2 - 3 small pieces of ginger root. In a few minutes, the ginger pieces should rise to the surface. Now watch the color of the ginger; when it turns from pale yellow to dark brown, turn off the heat and let the oil cool down a little before removing the ginger pieces. Then store the seasoned oil in a container.

Recipe reprinted with permission. 

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