Stir-Fried Beef in Oyster Sauce Recipe
 Another simple but delicious recipe. In
Thailand this is often made with just straw mushrooms, which are readily
available fresh but oyster mushrooms make a good substitute and using a
mixture makes the dish extra interesting.
Ingredients: (Serves 4-6)
450 g/1 lb rump (round) steak
30 ml/2 tablespoons soy sauce
15 ml/1 tablespoon cornstarch (cornflour)
45 ml/3 tablespoons vegetable oil
15 ml/1 tablespoon chopped garlic
15 ml/1 tablespoon chopped fresh root ginger
225 g/8 oz/3¼ cups mixed mushrooms such as
shiitake, oyster and straw
30 ml/2 tablespoons oyster sauce
5 ml/1 teaspoon granulated sugar
4 scallions (spring onions), cut into short
lengths
Ground black pepper
2 fresh red chilies, seeded and cut into
strips, to garnish
Method:
Place the steak in the freezer for 30-40
minutes, until firm, then, using a sharp knife, slice it on the diagonal
into long thin strips. Mix together the soy sauce and cornstarch in a
large bowl. Add the steak, turning to coat well, cover with clear film
(plastic wrap) and leave to marinate at room temperature for 1-2 hours.
Heat half the oil in a wok or large, heavy
frying pan. Add the garlic and ginger and cook for 1-2 minutes, until
fragrant. Drain the steak, add it to the wok or pan and stir well to
separate the strips. Cook, stirring frequently, for a further 1-2 minutes,
until the steak is browned all over and tender. Remove from the wok or pan
and set aside.
Heat the remaining oil in the wok or pan.
Add the shiitake, oyster and straw mushrooms. Stir-fry over a medium heat
until golden brown.
Return the steak to the wok and mix it with
the mushrooms. Spoon in the oyster sauce and sugar, mix well, then add
ground black pepper to taste. Toss over the heat until all the ingredients
are thoroughly combine. Stir in the scallions. Tip the mixture on to a
serving platter, garnish with the strips of red chili and serve.
Happy Cooking,
Carol |
