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Beef with Cantonese Oyster Sauce

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ready in: 30-60 minutes
serves/makes:   4

recipe id: 12735

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12 ounces rump steak
1 teaspoon light brown sugar
1 tablespoon light soy sauce
2 teaspoons chinese rice wine or dry sherry
2 teaspoons cornflour paste (cornstarch and water)
4 ounces broccoli
4 ounces baby corn cobs (or bamboo shoots)
4 ounces straw mushrooms (or any other mushroom variety)
1 green onion
1 1/4 cup vegetable oil
few small pieces of fresh ginger root
1/2 teaspoon salt
2 tablespoons oyster sauce (you can find this with the Asian foods in a grocery store)


Cut the beef into thin strips. Place in a bowl and add the sugar, soy sauce, rice wine or dry sherry and cornflour paste. Mix well and set aside to marinate for 25-30 min.

Chop the broccoli and baby corn cobs (and mushrooms if large) into bite sized pieces. Cut the green onion into short sections.

Heat the oil in a preheated wok and stir-fry the beef until the color changes.

Remove with a perforated spoon and drain.

Pour off the excess oil, leaving about 2 Tbsp in the wok, then add the vegetables and ginger. Stir-fry for about 2 min with the salt, then add the beef and oyster sauce. Blend well and serve.

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Nutritional data has not been calculated yet.

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