Beef With Cantonese Oyster Sauce
|Rump steak||12 Ounce (350 gram)|
|Light brown sugar||5 Milliliter|
|Light soy sauce||15 Milliliter (1 tablespoon)|
|Chinese rice wine/Dry sherry||10 Milliliter|
|Cornflour paste||10 Milliliter|
|Mangetouts||4 Ounce (115 gram)|
|Baby corn cobs||4 Ounce (115 gram)|
|Straw mushrooms||4 Ounce (115 gram)|
|Vegetable oil||1⁄2 Pint (300 milliliter / 1 1/4 cups)|
|Root ginger pieces||3 Small (fresh)|
|Oyster sauce||30 Milliliter (2 tablespoon)|
1. Cut the beef into thin strips. Place in a bowl and add the sugar, soy sauce, rice wine or dry sherry and cornflour paste. Mix well and set aside to marinate for 25-30 minutes.
2. Top and tail the mangetouts and cut the baby corn cobs in half. If using canned straw mushrooms, drain them. If the straw mushrooms are large, cut them in half, but leave whole if they are small. Cut the spring onion into short sections.
3. Heat the oil in a preheated wok and stir-fry the beef until the colour changes. Remove with a perforated spoon and drain.
4. Pour off the excess oil, leaving about 30ml/2 tbsp in the wok, then add the spring onion, ginger and the vegetables. Stir-fry for about 2 minutes with the salt, then add the beef and the oyster sauce. Blend well and serve.