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Ken Hom

Stir-Fried Beef with Oyster Sauce

  • 1 lb lean beef steak
  • 1 tablespoon light soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 2 teaspoons cornstarch
  • 3 tablespoons peanut oil
  • 3 tablespoons oyster sauce
  • 1 tablespoons finely chopped scallions, to garnish

Cut the beef into slices 2 inches long and inch thick, cutting against the grain of the meat. Put them into a bowl. Mix in the soy sauce, sesame oil, rice wine or sherry, and cornstarch. Let the meat marinate for 20 minutes. Heat a wok until it is very hot, then add the peanut oil. When it is very hot and slightly smoking, add the beef slices and stir-fry for 5 minutes or until lightly browned. Remove the meat from the wok and drain well in a colander set over a bowl. Discard the drained oil. Wipe the wok clean and reheat it over a high heat. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, garnish with the scallions, and serve immediately.

 

 


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