Beef And Small Chinese Cabbage In Oyster Sauce
|Beef fillet||1 Pound|
|Chinese cabbage||1 1⁄2 Pound (Small Ones)|
|Oil||2 Tablespoon (For Cabbage)|
|Oil||5 Tablespoon (For Meat)|
|Garlic||1 Clove (5 gm)|
|Scallion stalks||1 , chopped finely|
|Oyster sauce||2 Tablespoon|
Wash and cut the Chinese cabbage into quarters through the heart then into 1 inch sections and drain well.
Heat a pan with 2 tablespoons oil and when it is very hot, saute the cabbage for 3 minutes, stirring constantly.
Set it aside.
Cut the beef against the grain into very thin slices, about 3/4 inch wide and 1 1/2 inches long.
Mix the marinating mixture together and pour over the meat and let stand for 1/2 hour.
Heat pan with 5 tablespoons oil and when hot saute the meat for 1 minute.
Drain off the oil, add ginger, garlic and scallion and stir well for another minute.
Add the oyster sauce and when it is well mixed stir in the cabbage.
When the vegetable turns dark green take off the fire and continue to stir once or twice.
Serve in a shallow dish.