Oyster beef

Yield: 4 servings

Measure Ingredient
1 pounds Beef flank steak, sliced thin across the grain
1 tablespoon Light soy sauce
1 tablespoon Dry sherry
1 pinch Sugar
Black pepper, freshly ground, to taste
2 tablespoons Oyster sauce
3 tablespoons Peanut oil
½ teaspoon Sesame oil
2 eaches Green onions, slice Chinese style
½ each Head iceberg lettuce shredded
⅛ cup Chicken stock

Marinate the beef in the soy sauce, wine, sugar, black pepper, and oyster sauce for 15 minutes. Heat a wok and add 1½ T of the peanut oil. Chow the meat quickly on high heat, about 3 minutes.

Remove from the pan to a serving bowl. Heat the wok again and add another 1 ½ T peanut oil. Add the sesame oil and green onions, and chow for a moment. Add the lettuce and return the meat to the wok.

Add the chicken stock and cook for a moment while a sauce forms.

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