stir-fried beef with oyster sauce

This is a lovely dish and very close to the resturant flavour, this amount feeds about 4 people as part of a meal.

10-12oz (275 - 350g) beef steak
4 -6 dried Chinese mushrooms, soaked
about a pint of oil (seasoned if possible)
a few small bits of fresh ginger root
1 spring onion cut into short sections
4 oz (115g) mange-tout, topped and tailed
1/2 small carrot, thinly sliced
1/2 teaspoon of salt
1/2 teaspoon of soft brown sugar
2 tablespoons of oyster sauce

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 cornflower paste
1 tablespoon of oil

First cut the beef across the grain in to thin slices about the size of a large postage stamp. Marinade the beef, overnight if possible.

Drain and squeeze dry the mushrooms, removing any hard stalks.

Heat the oil in a preheated wok until medium hot, blanch the beef for about 40 to 50 seconds, stiring to ensure the beef pieces are seperated, them remove the beef as soon as the colour changes.

Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry the veg for about 1 minute, add the salt and sugar, continue for another minute, then add the beef and oyster sauce, blend well and serve hot.

1 comment to this

sasha said on 12 Mar 2006 at 16:49:59:

I'm amazed at the quantity of oil called for by this recipe.Â Is it strictly necessary, do you think?

Sasha