Thursday, February 19, 2009
Oyster Sauce - Slivered Beef with Vegetables
Oyster Sauce Beef
(Ho Yow Gnow Yuke)
1 pound flank steak, or other beef steak
1 tablespoon cornstrch
1 teaspoon sugar (I use less)
1 teaspoon Dry or Cocktail Sherry (not sweet, and not cooking sherry)
2 tablespoons light soy sauce (or dilute regular soy sauce with a little bit of water to dilute the saltiness.)
1 medium yellow or white onion cut into wedges
1 medium green or red pepper, cut into 1-inch chunks
1/4 teaspoon salt
1 tablespoon chicken stock or brth
2 cloves garlic, crushed
2 "coin-slices" of fresh ginger (about the size of a quarter), slivered (optional)
4 tablespoons commercial oyster sauce (I prefer Lee Kum Kee brand)
3 tablespoons oil
Cut beef across the gran nto 1/8-inch slices ~ I cut into slivers. Mix with meat marinade for 15 mnutes.
Heat wok or large, heavy skillet. Pour 1 tablespoon oil an heat unil almost smoking. Sti fry onion, green or red pepper, and any other vegetables you are using, for 1 minute. Add salt and stock; stir fry until liquid has evaporated. Remove from wok and set aside.
Pour 2 tablespoons oil into wok and brown garlic for 45 seconds. Discard garlic and add beef (and ginger if using.) Stir fry until almost cooked, about 1 minute and
add oyster sauce. Mix well. Add vegetables, stir for a few seconds and serve.*
* I usually don't add the vegetables back with the beef, instead serve them separately ~ the choice is yours.
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