BEEF, BLACK BEANS AND RICE NOODLES WITH OYSTER SAUCE
From famous Australian chef Neil Perry, these noodles from Wokpool Noodle Bar form a beautifully textured dish with a rich salty sweet flavour. My addition is the chilli! I hate mushrooms so don't use them, but I've included them in the recipe for all you mushy lovers out there! The technique of adding the sesame oil last leaves the most beautiful flavour; I usually use ground szechuan pepper and salt rather than the white pepper.
Provided by currybunny
Categories Meat
Time 26m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a wok until just smoking. Add the ginger, garlic and chilli and fry til fragrant.
- Add the beef slices and stir-fry for one minute, then add the black beans, both sorts of mushrooms, shao xing, palm sugar, soy and oyster sauces and chicken stock. Stir fry for one minute.
- Add the rice noodles, broccoli leaves and spring onions and cook for a further minute. Finally, add the sesame oil and remove from the heat.
- Spoon into a large bowl or platter then sprinkle over the pepper.
VEGETABLE BEEF OVER RICE NOODLES
Using up vegetables from my garden this fall along with some of my farmers' market finds, I created this recipe as a lovely dinner that's both light and satiating.
Provided by DayJahView
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Tenderize and thinly slice beef steak. Cut into one inch pieces. Marinade beef steak strips in the Black Bean sauce for 2 hours. Saute Steak, chopped garlic, peppers and shredded carrot in olive oil for 3-4 minutes on medium high heat. Set aside. Steam chopped cabbage, eggplant, zucchini, pea pods, and bok choy until tender crisp. Add beef mixture and seasonings. Briskly stir one tablespoon of soy sauce with one tablespoon of cornstarch into ice-cold water. Slowly pour over dish while stirring constantly until sauce thickens (about two minutes). Remove from heat. Serve over Rice noodles.
Nutrition Facts : Calories 120.2, Fat 4.2, SaturatedFat 0.6, Sodium 125, Carbohydrate 19.6, Fiber 7, Sugar 9.1, Protein 4.4
BEEF WITH VEGETABLES
Simple and delicious beef with mixed vegetables. You don't have to stick with these vegetables. Change them to your personal taste. Try serving over rice or noodles.
Provided by Marla
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
- Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 9.3 g, Cholesterol 40.3 mg, Fat 20.2 g, Fiber 1.6 g, Protein 12 g, SaturatedFat 6.3 g, Sodium 537.8 mg, Sugar 3.9 g
STIR-FRIED BEEF WITH OYSTER SAUCE
Marinate slices of lean beef steak then pan-fry with chunks of red pepper and a savoury sauce in this classic Chinese dish
Provided by Ken Hom
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins.
- Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.
- Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.
Nutrition Facts : Calories 286 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2 milligram of sodium
BEEF, VEGETABLES AND RICE NOODLES WITH OYSTER SAUCE
Make and share this Beef, Vegetables and Rice Noodles With Oyster Sauce recipe from Food.com.
Provided by ImPat
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Give vegetables a light steam or microwave for 1 minute.
- Pour boiling water over noodles, separate them and once softened drain and set aside.
- Cut fat of steak (I used 1.1k to get 800 grams), gently pound out and cut into small squares.
- Heat the wok over high heat, add 1 tablespoon and cook the beef in batches until brown (you may need to add more oil as cooking) and set aside.
- Reduce heat to medium and add the remaining oil and garlic and cook for 30 seconds and then add the noodles, chilli, soy sauce and oyster sauce and stire fry for 2 minutes.
- Return beef to the wok and add the vegetables and cook to all is heated through.
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- Cut the beef into thick slices cutting against the grain. Place in a bowl and add in the oyster sauce, sesame oil and soy sauce and mix. Leave for 15 minutes.
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