Beef in oyster sauce
When I came to make this I discovered that all of the spring onions had run to seed, so, I used a very finely sliced red onion and cooked it for slightly longer. I'm not so keen on bamboo shoots so used extra carrot instead.
See your street as it was 11 years ago! ...
- 225g (8 oz) sirloin steak or braising steak
- 2 tablespoons oyster sauce
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon cornflour
- 4100g (4 oz) broccoli
- 100g (4 oz) bamboo shoots - omit and add extra carrots if preferred
- 1 carrot, sliced
- 100g (4 oz) button mushrooms (or 4 dried mushrooms)
- 3 slices ginger root, peeled
- 1 clove garlic, crushed
- 1 dried red chili, crushed
- 2 spring onions (scallions) sliced diagonally
- 4 tablespoons vegetable oil
- ½ teaspoon light soy sauce
- 1 teaspoon sugar
- ½ pint chicken stock or water
- If using dried mushrooms, soak in boiled water for 20 minutes, squeeze dry and discard stalks
- Cut the beef into very thin straw-like slices
- Mix the oyster sauce, sherry and cornflour. Marinate the beef in this mixture for 20 minutes
- Cut the broccoli into small florets and the bamboo and carrots into slices about the same size as the beef
- Cut the ginger into match-like sticks
- Heat the wok and add half of the oil, stir-fry the beef for 3 minutes. Remove and keep warm
- Add the remaining oil to the same wok and heat.
- Add the ginger, garlic, chilli and spring onions, followed by the rest of the vegetables, sugar and soy sauce and half of the stock
- Cook for 5 minutes
- Return the beef to the wok, add the remaining stock and bring to the boil, reduce slightly if to too thin, then serve
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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