Stir-fried beef and oyster sauce #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Beef |
| 2 | tablespoons | Oyster sauce |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| 1 | dash | Pepper |
| ¼ | cup | Stock |
| 2 | teaspoons | Cornstarch |
| 1 | teaspoon | Soy sauce |
| 2 | tablespoons | Water |
| 2 | tablespoons | Oil |
Directions
1. Slice beef thin against the grain.
2. In one cup, combine oyster sauce, salt, sugar, pepper and stock. In another, blend cornstarch, soy sauce and water to a paste.
3. Heat oil. Add beef and stir-fry until it loses its redness (about 2 minutes).
4. Stir in oyster sauce mixture and heat quickly. Cook, covered, 1 minute over medium heat.
5. Stir in cornstarch paste to thicken. Serve at once. VARIATIONS: In step 2, add to the oyster sauce mixture 3 scallion tops, cut in 1-inch sections.
In step 2, omit the stock from the oyster sauce mixture. Add instead: 3 tablespoons sherry, 1 tablespoon soy sauce and 1 to 2 slices fresh ginger root, minced. In step 4, stir this mixture in well. Then add the stock and cook, covered, 1 to 2 minutes. Pick up step 5, but omit soy sauce from the cornstarch paste.
In step 3, before adding the beef, add 1 garlic clove, crushed; and 1 small onion, sliced thin. Stir-fry until onion is translucent.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .