Friday Kitchen - Beef in oyster sauce

4 ratings

What is it

Ingredients

Serves 2

Beef Marinade
200g stripped beef (sirloin)
1 tsp light soy sauce
1½ tbsp oyster sauce
pinch sugar
salt and freshly ground black pepper

Stir-fry
2 tbsp groundnut oil/ veg oil
3 cloves garlic, finely chopped
½ chilli, de-seeded, finely chopped
200g/7oz baby spinach leaves

Oyster mushrooms
1 tsp groundnut oil/ veg
80g Oyster mushrooms
dash Chinese black vinegar or balsamic vinegar
1 tbsp rice wine


Marinade Beef:
Place the steak in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin.
Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside for 30 minutes.

Stir-fry
Heat a wok and add one tablespoon of the groundnut oil/veg oil, then add the garlic and chilli. Stir fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate.

Oyster mushrooms,
Heat the oil in the wok and add the oyster mushrooms, stir frying for one minute. Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the black rice vinegar and rice wine, place onto serving plate with the stir fry.

Beef
Place the wok back on the heat and add the remaining oil, then add the beef slices and cook for 2-3 minutes, or until the beef is cooked to your liking. Add the stir fry and mushrooms, stir through and serve.

Serve with rice or noodles.

Des’s weird & wonderful

Slice the Pak Choi leaves length wise, place in a pan of boiling chicken stock for 3/4 minutes, add a lump of butter, season and serve with the juice.

If you have a question for Des, email Des@isstv.tv

Charlies Van Wyk wine recommendation.

Dry, full bodied, merlot based Rose such as Olvena Merlot Joven Rosado 2009 available from most supermarkets

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