Tuesday, June 11, 2013

Stir-Fried Beef in Oyster Sauce

Aside from a bit of a marinade time, this is a very quick and flavorful dish. With a little planning ahead, it's a perfect weeknight dish. I think it would also work well with some greens tossed in to wilt.

One year ago: Vegetarian Dry-Fried Vegetables
Two years ago: Spring Vegetable Pasta
Three years ago: Blueberry Crumb Bars

Stir-Fried Beef in Oyster Sauce (from The Cook's Encyclopedia of Thai Cooking)

1 lb rump steak
2 tbsp soy sauce
1 tbsp cornstarch
3 tbsp vegetable oil
1 tbsp chopped garlic
1 tbsp chopped ginger
225g mixed mushrooms
2 tbsp oyster sauce
1 tsp sugar
4 scallions, cut into short lengths

1. Place steak in freeze for 30 - 40 minutes until firm then slice on diagonal into long thin strips.
2. Mix together soy sauce and cornstarch in large bowl. Add steak, cover with plastic wrap and marinate for 1 - 2 hours.
3. Heat half the oil in a wok. Add garlic and ginger and cook for 1 - 2 minutes or until fragrant.
4. Drain steak and add to wok. Cook, stirring frequently, until steak is browned, 1 - 2 minutes. Remove and set aside.
5. Heat remaining oil in wok. Add mushrooms and stir-fry over medium heat until golden brown.
6. Return steak to wok. Add oyster sauce and sugar. Toss until combined.
7. Stir in scallions and serve.

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