Beef In Oyster Sauce
Savor the flavors of this delectable stir-fried beef dish paired with a vibrant and wholesome vegetable salad. Tender beef marinated to perfection and stir-fried to a gorgeous brown finish, then tossed in a savory oyster sauce. Accompanied by a colorful medley of crunchy vegetables and a zesty salad dressing, this meal is a delightful balance of rich and fresh tastes. Enjoy the tender beef slices with a side of crisp and flavorful salad for a satisfying and nutritious dining experience.
— Constant Cookbook
Ingredients
- 450g/1 lb fillet of beef
- 1 tbsp light soy sauce
- 2 tsp sesame oil
- 1 tbsp Shaoxing rice wine or dry sherry
- 2 tsp cornflour
- 3 tbsp groundnut or vegetable oil
- 3 tbsp oyster sauce
- 1½ tbsp finely chopped spring onions
- 2 tsp Dijon mustard
- 2 tsp Madras curry powder
- 2 tbsp light soy sauce
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 4 tbsp extra virgin olive oil
- 100g/3½oz broccoli
- 100g/3½oz French beans
- 100g/3½oz cauliflower
- 100g/3½oz peas
- 225g/8oz fresh tomato
- 50g/2 oz fresh water chestnuts
- 3 tbsp finely chopped shallots
- 3 tbsp finely chopped fresh chives
Instructions
- Put the beef, soy sauce, sesame oil, Shaoxing rice wine or dry sherry and cornflour into a bowl and mix together until well combined. Set aside to marinate for 20 minutes.
- Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry for 5-6 minutes or until they are browned. Remove the beef strips and set aside to drain in a colander over a bowl. Discard the drained oil.
- Wipe the wok or pan clean and reheat it over a high heat until it is hot. Add the oyster sauce, and bring to a simmer. Return the drained beef slices and mix them thoroughly with the sauce. Turn the mixture onto a serving platter and garnish with the spring onions.
- Meanwhile, for the salad, mix the mustard, curry powder, soy sauce, salt, pepper and olive oil together in a bowl.
- Cook the broccoli, green beans and cauliflower in boiling water for 2-3 minutes, then add peas and cook for 1-2 minutes.
- Drain the vegetables into a warm bowl, then add the water chestnuts and tomatoes, shallots and chives. Drizzle over the salad dressing and mix until well combined.
- Serve the salad alongside the beef.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
Comments
No comments found.