Cantonese stir-fried beef in oyster sauce
Cantonese stir-fried beef in oyster sauce

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, cantonese stir-fried beef in oyster sauce. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

In a small bowl, mix the water or chicken broth, sugar and oyster sauce together and set aside. Stir-fry green onions and ginger until sauteed. Heat half a litre of oil in the wok, place beef into the hot oil, stir and. Stir Fried Beef In Oyster Sauce With Vegetable Dice pepper and onion into chunks.

Cantonese stir-fried beef in oyster sauce is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Cantonese stir-fried beef in oyster sauce is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have cantonese stir-fried beef in oyster sauce using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Cantonese stir-fried beef in oyster sauce:
  1. Take 1 lb Rump or fillet steak
  2. Make ready 1 tsp Salt
  3. Make ready 1 Pepper to taste
  4. Make ready 2 tbsp Cornflour
  5. Get 1 Egg white
  6. Make ready 3 slice Fresh root ginger
  7. Make ready 4 Spring onions
  8. Get 4 tbsp Corn oil
  9. Prepare 1 tbsp Butter
  10. Take 1 1/2 tbsp Beef stock
  11. Take 1 tbsp Soy sauce
  12. Get 1 1/2 tbsp Oyster sauce
  13. Prepare 1 tbsp Rice wine or dry sherry

Add half the beef and stir fry until browned. Repeat with the remaining peanut oil and beef and remove and set aside. Add garlic, ginger and chilli to the wok. Meanwhile, combine remaining soy sauce with corn starch and stir with a fork to form a slurry.

Instructions to make Cantonese stir-fried beef in oyster sauce:
  1. Cut the beef into thin strips and mix with the salt and pepper.
  2. Toss in the corn flour and coat in the egg white, set aside.
  3. Shred the ginger, and cut the spring onions slantwise in 1 1/2 inch sections.
  4. Heat the oil in a wok or frying pan. When hot, stir fry the ginger in the oil to flavour.
  5. Add the beef and stir fry over high heat for about 1 minute. Remove and set aside.
  6. Add the butter to the pan when hot stir fry the spring onion for 1 to 2 minutes.
  7. Add the stock and soy sauce, and continue to stir fry for 30 seconds.
  8. Return the beef to the pan add the oyster sauce and wine or sherry and stir fry over high heat for 30 seconds.

Add garlic, ginger and chilli to the wok. Meanwhile, combine remaining soy sauce with corn starch and stir with a fork to form a slurry. Stir-fry until combined, and then gently slide the soft tofu into the wok. Be careful—the pieces are delicate and will break up easily without proper handling! Oyster sauce is used straight from the bottle.

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