Beef in Oyster Sauce

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Onto the second main course dish that I cooked for my Year of the Dragon Chinese Banquet – Beef with Oyster Suace by Ken Hom and found in his Complete Chinese Cookery book.

The ingredients and directions are at the end of this post, which I plan on doing for all my recipe shares from now on – I’ll describe what I’m doing first and then have a printable version for you if you want to try the recipes for yourself :)

Another quick, easy and tasty dish to serve with rice and stir-fried vegetables.

As with all my other dishes, everything was chopped and marinated well in advance and popped into tubs in the fridge until I was ready to cook.

The beef was cut up into thick slices about 2 inches long. Then into a bowl with light soy sauce, sesame oil, rice wine and cornflour. The recipe says 20 minutes, I had it marinating for a few hours and it was fine to use.

I also added some chunks of spring onion to the stir fry which I cut on the diagonal.


[Sliced Beef]


[Light Soy Sauce]


[Sesame Oil]


[Shaoxing Rice Wine]


[Cornflour]


[Marinated Beef]


[Spring Onions]

My wok was put on the heat until very hot and then I added some oil. I waited till the oil was smoking hot and added the beef slices. They got stir fried for about 5 minutes until cooked and then removed and drained well in a colander, discarding the drained oil.

I wiped the wok clean and then re-heated it before adding some oyster sauce and bringing it to a simmer. The beef goes back in the wok and stirred thoroughly before being served garnished with finely chopped spring onions.

Beef in Oyster Sauce

Serves 4
Ingredients

  • 450g beef fillet
  • 1 tbsp light soy sauce
  • 2 tsps sesame oil
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 2 tsps cornflour
  • 3 tbsp groundnut (peanut) oil or vegetable oil
  • 3 tbsp oyster sauce
  • 1½ tbsps finely chopped spring onions to garnish

Method

  1. Cut the beef fillet into thick slices about 2 inches long.
  2. Marinate the beef in a bow with the light soy sauce, sesame oil, rice wine and cornflour for at least 20 minutes.
  3. Heat a wok until very hot. Add the groundnut oil and when it is hot and slightly smoking, add the beef and stir fry for about 5 minutes until cooked. Remove from the wok and drain in a colander, discarding the oil.
  4. Reheat the wok, add the oyster sauce and bring to a simmer.
  5. Return the beef to the wok and mix thoroughly.
  6. Serve garnished with the spring onions.

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