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Classic Beef In Oyster Sauce

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  Rump steak 12 Ounce, thinly sliced (350 Gram)
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Beef stock 1⁄2 Pint (300 Milliliter Or 1 1/4 Cup)
  Garlic 2 Clove (10 gm), finely chopped
  Carrot 1 Small, thinly sliced
  Celery sticks 3 , sliced
  Chinese rice wine 15 Milliliter (1 Tablespoon)
  Castor sugar 1 Teaspoon (5 Milliliter)
  Oyster sauce 45 Milliliter (3 Tablespoon)
  Cornflour 1 Teaspoon (5 Milliliter)
  Water 15 Milliliter (1 Tablespoon)
  Onions spring 4
  Ground white pepper To Taste
  Rice/Noodles 1 Cup (16 tbs)

1. Place the steak in a bowl, add 5ml/1 tsp of the oil and stir to coat.
2. Bring the stock to the boil in a large saucepan. Add the steak and cook, stirring, for 2 minutes. Drain, reserving 45ml/3 tbsp of the stock, and set aside.
3. Heat the remaining oil in a preheated wok. Stir-fry the garlic for a few seconds, then add the carrot and celery and stir-fry for 2 minutes.
4. Stir in the Chinese rice wine, caster sugar and oyster sauce and season with pepper. Add the steak to the wok, together with the reserved stock. Simmer for 2 minutes.
5. Mix together the cornflour and water to a smooth paste. Add the mixture to the wok and cook, stirring constantly, until thickened.
6. Stir in the spring onions. Transfer to a warm serving dish and serve with plain boiled rice or noodles.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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Classic Beef In Oyster Sauce Recipe