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Beef with Cantonese Oyster Sauce
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- #12735
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
12 ounces rump steak
1 teaspoon light brown sugar
1 tablespoon light soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 1/2 teaspoon cornstarch, MIXED WITH
1/2 teaspoon water (for a cornflour paste)
4 ounces broccoli
4 ounces baby corn or bamboo shoots
4 ounces straw mushrooms (or any other mushroom variety)
1 green onion
1 1/4 cup vegetable oil
fresh ginger root, minced
1/2 teaspoon salt
2 tablespoons oyster sauce (you can find this with the Asian foods in a grocery store)
directions
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 minutes.
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 minutes with the salt, then add the beef and oyster sauce.
Blend well and serve.
added by
kgotts
nutrition data
Nutritional data has not been calculated yet.
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