Home Cooking Express

The stir fried beef in oyster sauce always comes out so perfect in restaurants and most people complain that it just isn’t the same when made at home. But that shouldn’t deter you from giving it a shot. Here’s how you make it:

INGREDIENTS (Serves about 4)

300-350 grams of beef steak

4-6 small dried Chinese mushrooms, soaked

1 pint of vegetable oil

1 spring onion cut into small sections

115 grams of snow peas topped and tailed

½ small carrot, thinly sliced

½ tsp salt

½ tsp soft brown sugar

1 tbsp soya sauce

2 tbsp oyster sauce

2 tbsp Chinese rice wine

½ teaspoon baking powder

2 teaspoons thick cornflour paste

PREPARATION

Slice the beef against the grain into thin slices of a decent size and marinade for a few hours at least and overnight if possible. This will make the beef soft. Then squeeze all the water out of the mushrooms and discard the stalks if they are hard.

Heat the oil in a preheated wok until it is medium hot and then blanch the beef for under a minute, stir so that the slices are separated and remove as soon as the color changes. Drain. Remove the excess oil, leaving around 2 tablespoons in the wok, stir fry the vegetables, add the sugar and salt, continue stirring and then add the beef and oyster sauce. Make sure everything has blended well together before serving.

The dish isn’t that hard to make and marinating it overnight adds that something extra to the taste so I recommend that you allow it to marinate for as long as possible. You can always make a few variations later on to suit your taste.