Oyster beef
4 servings
Ingredients
| Quantity | 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 |
Directions
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.