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 WITH OYSTER SAUCE
A pretty quick and easy recipe. Just a tip, if you par-freeze the beef first it makes it easier to slice. Enjoy
Provided by Terese
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine oyster and soy sauces along with sesame oil, sugar and cornflour in a small bowl.
- Set aside.
- Heat 1 tablespoon of the peanut oil in a wok.
- Swirl to coat.
- Add half the beef and stir fry until browned.
- Remove and set aside.
- Repeat with the remaining peanut oil and beef and remove and set aside.
- Add garlic, ginger and chilli to the wok.
- Cook for 30 seconds.
- Add onion and capsicum and stir fry for 1 minute.
- Return the beef to the pan along with the combined sauces.
- Stir to warm through.
- Serve immediately with rice.
BEEF IN OYSTER SAUCE
I love this dish. It's full of flavor, and takes minutes to cook. This is definitely, one of my favorite suppers. This is essentially 3 stir fried dishes in one - stir fried spinach, beef in oyster sauce and mushrooms in tangy vinegar. This dish uses all my top store cupboard ingredients: groundnut oil for the stir-fry, light soy sauce, Shaohsing rice wine, Chinkiang black rice vinegar and dried chile flakes. It also has oyster sauce in it. Try and find an oyster sauce which doesn't have chemical additives or Monosodium Glutamate (MSG) in it - some people are allergic to MSG so check the label to make sure that it doesn't have flavor enhancers. This is a balanced dish because of the use of spinach - (yin) and meat and garlic (yang). Stir frying has a neutral element. You can serve this with plain Jasmine rice or just with the spinach and mushrooms.
Provided by Food Network
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 16
Steps:
- To make the beef: Prepare the fillet of beef by hammering it with a meat cleaver, the side of a meat cleaver, the side of a Chinese cleaver or a rolling pin. Slice it thinly, and put the pieces into a bowl. Season the beef with the light soy sauce, oyster sauce, salt, black pepper, and sugar. Set aside.
- Heat a wok over high heat, and add 1 tablespoon groundnut oil. Add the garlic, and chile, and toss quickly. Then, add the spinach leaves, and toss so they warm for 5 seconds. Scatter them onto a large serving plate.
- Heat the wok over high heat, and add the remaining groundnut oil. Add the beef slices, and stir-fry for 1 to 2 minutes, adding a dash of Shaohsing rice wine. Season with a pinch of dried chile flakes. To serve, lay the beef over a bed of the garlic-spinach leaves.
- To make the mushrooms: Reheat the wok, add the oil, then add the oyster mushrooms and stir fry for 1 minute. Add a small splash of water to create some steam to help cook. Season with the black rice vinegar, and light soy sauce. Spoon the mixture over the beef, and serve.
SKEWERED BEEF WITH OYSTER SAUCE
A simple yet impressive nibble that gives a contemporary edge to party food
Provided by John Torode
Categories Buffet, Starter
Time 25m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Soak the wooden skewers in warm water for 1 hr before you want to use them. Drop the meat into a bowl with the soy sauce and sesame oil and leave for a while, preferably 1 hr. Thread onto skewers and refrigerate until you need them. Can be done up to 1 day ahead.
- Heat a griddle until very hot, then sprinkle the meat with a little oil. Hang the meat-free ends of the skewers over the side of the pan so they're easy to turn. These need to cook quick and fast, so think heat, heat and more heat. Turn them every 30 secs or so; cook for 4-5 mins in total. They should be slightly crisp outside but cooked inside.
- Heat the oyster sauce with the stock, then take off the heat and stir in the sliced chilli and spring onions. Spoon over the beef and serve with the lime wedges.
Nutrition Facts : Calories 68 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Sugar 2 grams sugar, Protein 7 grams protein, Sodium 1.38 milligram of sodium
BROOKLYN WISEGUY-CANTONESE BEEF WITH OYSTER SAUCE
This is the story: A certain Chinese restaurant in Brooklyn was known to be frequented by "wiseguys". One wiseguy in particular (let's call him Joey) was very fond of the classic Beef with Oyster Sauce, although he often kidded the owner about the thin sliced "mystery meat" it was served with. "Don't youse guys ever feel like a nice steak?" was the usual question. Eager to please his patrons, the owner instructed the chef to prepare the dish in this manner, as a surprise for Joey. Realising a knife would be needed to cut the steak, a waiter was told to bring one to the table before serving, as knives aren't part of a usual place setting in Chinese restaurants. The waiter, new and somewhat intimidated by the wiseguys, nervously handed the knife directly to Joey. Joey eyeballed the knife, and looked up at the waiter. "Are youse expecting trouble tonight?" Preparing this dish is no trouble at all.
Provided by labouchet
Categories Meat
Time 35m
Yield 2-6 serving(s)
Number Of Ingredients 19
Steps:
- Mix marinade ingredients and rub into steaks.
- Let sit for 20 minutes.
- Mix together ingredients for sauce and set aside.
- Toss lettuce with oil and vinegar and divide onto individual serving plates (or 1 large serving plate).
- Heat a wok or heavy based pan, then add oil to coat.
- When oil is very hot, add garlic, ginger, onions, and mushrooms, and stir-fry on high heat until crisp cooked (about 3 minutes), turning constantly to avoid scorching.
- Add tomatoes and cook another minute or so, then add sauce mixture.
- Bring to a boil, then lower heat to simmer for about 2 minutes, until sauce thickens.
- Cover and keep warm.
- Broil, grill, or pan-cook the steaks to your taste.
- Place hot steaks on lettuce and spoon some sauce and vegetables over each steak and lettuce portion.
- Serve with white rice- and a knife.
Nutrition Facts : Calories 1363.4, Fat 98.6, SaturatedFat 34.3, Cholesterol 231.3, Sodium 2419.7, Carbohydrate 31.7, Fiber 5, Sugar 10.7, Protein 66.9
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