Beef Stir Fry with Oyster Sauce
Dinner can be ready in 15 minutes. The oyster sauce adds a depth of flavour that makes it comparable to any you would order from a Chinese restaurant. Prepare the sauce and the cornstarch and cut the vegetables ahead so they'll be ready to add. Don't overcook it - in and out of the pan.
Serves 4
Time: 15 minutes
Ingredients
6 tablespoons oyster sauce
6 tablespoons soya sauce
1 heaping tablespoon honey
1 tablespoon cornstarch
1 1/2 - 2 tablespoons cold water
1 pound beef steak - round, sirloin or cut of your choice
olive oil for the pan
1 yellow onion, red onion or 2 shallots
2-3 cloves garlic
2 teaspoons ground ginger or a 1 inch knob of fresh ginger
The equivalent of 1 pepper - red, yellow or green, or a combination
Mushrooms (optional)
Pepper
2 green onions or scallions (optional)
Method
Prepare the sauce ahead: In a saucepan, combine the oyster sauce and soya sauce. Melt in the heaping tablespoon of honey. Set aside.
Prepare the cornstarch ahead: Whisk the water into the cornstarch and set aside.
Cut and chop the onion, peppers (and other vegetables), garlic and ginger. Set aside.
Slice the beef against the grain into thin pieces.
Heat the olive oil in a frying pan, Keeping the pan on medium-high, place the slices of beef on the pan, turning quickly and immediately removing them from the pan when cooked. Set the beef aside on a plate.
Heat any olive oil needed to medium-high in the frying pan. Add the onions, sauteing for about 1-2 minutes.
Add the garlic and ginger, sauteing for less than 1 minute.
Add the peppers and/or other vegetables, tossing quickly so they are lightly cooked, about 1 minute. Sprinkle with pepper.
Pour the sauce over the vegetables. Add the meat and toss gently and quickly. Raise the heat to bubbling. Add the cornstarch and water mixture to thicken, stirring quickly, then lower the heat.
Serve immediately over rice or noodles.
Dinner can be ready in 15 minutes. The oyster sauce adds a depth of flavour that makes it comparable to any you would order from a Chinese restaurant. Prepare the sauce and the cornstarch and cut the vegetables ahead so they'll be ready to add. Don't overcook it - in and out of the pan.
Serves 4
Time: 15 minutes
Ingredients
6 tablespoons oyster sauce
6 tablespoons soya sauce
1 heaping tablespoon honey
1 tablespoon cornstarch
1 1/2 - 2 tablespoons cold water
1 pound beef steak - round, sirloin or cut of your choice
olive oil for the pan
1 yellow onion, red onion or 2 shallots
2-3 cloves garlic
2 teaspoons ground ginger or a 1 inch knob of fresh ginger
The equivalent of 1 pepper - red, yellow or green, or a combination
Mushrooms (optional)
Pepper
2 green onions or scallions (optional)
Method
Prepare the sauce ahead: In a saucepan, combine the oyster sauce and soya sauce. Melt in the heaping tablespoon of honey. Set aside.
Prepare the cornstarch ahead: Whisk the water into the cornstarch and set aside.
Cut and chop the onion, peppers (and other vegetables), garlic and ginger. Set aside.
Slice the beef against the grain into thin pieces.
Heat the olive oil in a frying pan, Keeping the pan on medium-high, place the slices of beef on the pan, turning quickly and immediately removing them from the pan when cooked. Set the beef aside on a plate.
Heat any olive oil needed to medium-high in the frying pan. Add the onions, sauteing for about 1-2 minutes.
Add the garlic and ginger, sauteing for less than 1 minute.
Add the peppers and/or other vegetables, tossing quickly so they are lightly cooked, about 1 minute. Sprinkle with pepper.
Pour the sauce over the vegetables. Add the meat and toss gently and quickly. Raise the heat to bubbling. Add the cornstarch and water mixture to thicken, stirring quickly, then lower the heat.
Serve immediately over rice or noodles.