Oyster Sauced Beef With Vegetables
|Beef flank steak/Sirloin steak 500 g||1 Pound|
|Soya sauce||2 Tablespoon|
|Chicken broth||3 Tablespoon|
|Sesame oil||1 Teaspoon|
|Minced garlic||2 Teaspoon|
|Minced ginger root||1 Teaspoon|
|Carrots||2 , sliced|
|Broccoli||1 Pound, cut into flowerettes & diagonally sliced stem|
|Baby corn ears||14 Ounce (Drained)|
|Sesame oil||1 Tablespoon|
|Onion||1 Medium, cut|
|Chicken broth||2 Cup (32 tbs)|
|Oyster sauce||6 Tablespoon|
|Soya sauce||4 Tablespoon (60 Milliliter)|
|Water||5 Tablespoon (75 Milliliter)|
|Steamed rice||1 Cup (16 tbs)|
Slice the beef into very thin bite size slices.
Mix together the following 7 ingredients to produce a marinade.
Add the sliced beef to the marinade and let stand at room temperature for approximately 2 hours.
Prepare the carrots, broccoli and baby corn ears and have ready beside the wok or skillet. (Parboil the carrots and broccoli in salted water for approximately 4 minutes before draining.)
Heat the sesame oil in the wok or skillet until very hot.
Add the sliced beef with its marinade and continue to stir fry over high heat with the onion for approximately 4-5 minutes.
Mix together the following ingredients except the rice to make a sauce.
Add the carrots, broccoli and baby corn ears to the wok or skillet and stir fry for a further 4-5 minutes or until the vegetables are just tender crisp.
Stir the sauce ingredients again and pour into the wok.
Continue to stir fry until the sauce has thickened and coats all the ingredients.
You may wish to add a little water if the sauce becomes too thick.
Serve over steamed rice.