Serving
(click to enlarge)

Beef with Oyster Sauce
China - Guangzhou

Serves:
Effort:
Sched:
DoAhead:  
2 w/rice  
**
1/2 hr  
Yes

This dish is intensely flavored. It can stand on it's own with rice, or serve to add impact to a menu with other dishes.





1
2
----
1/4
2
2
2
1
1/3
1/4
1/4
----
2
1/3
1/2
1/4
3
#

---
c
T
T
t
t
t
t
c
---

in
T
c
T
Beef, lean (1)
Egg White
-- Marinade
Oyster Sauce
Rice Wine
Soy Sauce
Mushroom Soy Sauce  
Sugar
Salt
Pepper
Stock (2)
---------
Scallions
Ginger root
Cornstarch
Water
Oil
Prep   -   (35 min - 15 min work)
  1. Slice BEEF 1/8 inch thick across the grain, then into 1/4 inch wide strips 1 to 1-1/2 inches long.
  2. Beat EGG WHITES moderately and massage into Beef. Mix all Marinade items, massage into beef and let stand for at least 20 minutes.
  3. Slice SCALLIONS in half lengthwise, then crosswise in small pieces. Slice GINGER very thin and cut slices into narrow threads. Mix.
  4. Mix Cornstarch and Water.
RUN   -   (15 min)
  1. Drain Beef, reserving the marinade.
  2. In a wok or spacious sauté pan heat Oil over high flame. Stir in Beef and fry stirring until all the raw color is gone, any exuded moisture has evaporated, and it is sizzling. Remove from the oil with a slotted spoon.
  3. Stir Scallion Mix in and fry stirring 45 seconds, then stir Beef back in, along with the reserved Marinade. Stir until well blended.
  4. Stir up the Cornstarch mix and stir it in. Continue stirring until sauce is thickened, then adjust liquid to your preference, keeping in mind it will thicken some as it cools.
  5. Serve hot with plenty of steamed long grain rice.
NOTES:
  1. Beef:   Because the cooking time is very short this should be from a reasonably tender cut, and free of fat and membranes. Chuck (shoulder) works well. If you have problems slicing thin enough you can put it in the freezer compartment for about 1/2 hour to stiffen it.
  2. Stock:   Beef, pork or chicken stock will work fine.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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