Difference between revisions of "Beef in oyster sauce"

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|description=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..
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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.
 
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.
===Ingredients===
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{{RecipeIngredients
 
{{RecipeIngredients
| 225g (8 oz) sirloin or [[braising steak]]
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| 225g (8 oz) [[sirloin steak]] or [[braising steak]]
 
| 2 tablespoons [[oyster sauce]]  
 
| 2 tablespoons [[oyster sauce]]  
 
| 1 tablespoon [[rice wine]] or [[dry sherry]]
 
| 1 tablespoon [[rice wine]] or [[dry sherry]]
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| Heat the wok and add half of the oil, [[stir-fry]] the beef for 3 minutes. Remove and keep warm
 
| 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 remaining oil to the same wok and heat.
| Add the [[ginger]], [[Garlic|garlic]], [[chili]] and [[spring onions]], followed by the rest of the vegetables, [[sugar]] and [[soy sauce]] and half of the stock
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| Add the [[ginger]], [[Garlic|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
 
| 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
 
| Return the beef to the wok, add the remaining stock and bring to the boil, reduce slightly if to too thin, then serve
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Serve hot with [[plain rice]] or [[noodles]]
 
Serve hot with [[plain rice]] or [[noodles]]
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[[Category:Recipes]]
 
[[Category:Recipes]]
 
[[Category:Beef recipes]]
 
[[Category:Beef recipes]]

Revision as of 16:12, 17 August 2014

Beef in oyster sauce
Difference between revisions of
Beef in oyster sauce with red rice
Servings:Serves 2
Ready in:30 minutes
Prep. time:20 minutes
Cook time:10 minutes
Difficulty:Average difficulty
Beef in oyster sauce - ingredients

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.


Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. If using dried mushrooms, soak in boiled water for 20 minutes, squeeze dry and discard stalks
  2. Cut the beef into very thin straw-like slices
  3. Mix the oyster sauce, sherry and cornflour. Marinate the beef in this mixture for 20 minutes
  4. Cut the broccoli into small florets and the bamboo and carrots into slices about the same size as the beef
  5. Cut the ginger into match-like sticks
  6. Heat the wok and add half of the oil, stir-fry the beef for 3 minutes. Remove and keep warm
  7. Add the remaining oil to the same wok and heat.
  8. Add the ginger, garlic, chilli and spring onions, followed by the rest of the vegetables, sugar and soy sauce and half of the stock
  9. Cook for 5 minutes
  10. Return the beef to the wok, add the remaining stock and bring to the boil, reduce slightly if to too thin, then serve

Serving suggestions

Serve hot with plain rice or noodles

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