Friday, 12 August 2011

Stir-fried beef with oyster sauce

Stir-fried beef with oyster sauce - condensed from Chef Kylie Kwong

I truly love watching kylie from TLC channel..she cooks dishes very i got this one dish i tried at home and absolutely taste heaven. here's how: If you can afford use high-quality beef fillet for stir-fries: the short cooking time and high heat tend to intensify the flavor, so only the best will do. The richness of the oyster sauce stands up to the richness of the beef then I add vinegar and sugar to the seasoning - the desired flavor is a balance of salty, sweet and vinegary. 600g beef fillet, 1/3 cup rice wine, 1 tsp sea salt, 1 medium onion, 6 slices of ginger, 3 garlic gloves, 1/3 cup vegetable oil, 1 tbsp oyster sauce, 1 tbsp white sugar, 1 tbsp light soy sauce, 1 tbsp vinegar, 1/4 tsp sesame oil, 3 spring onions, trimmed and cut into 10cm lengths 2 tbsp water Pinch ground white pepper Cut beef into 1cm strips. Combine beef with half the wine and salt in a large bowl, cover and leave to marinate in the refrigerator for 30 minutes. Meanwhile,
slice onion and ginger and roughly chop garlic. Heat half the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated beef and stir-fry for 30 seconds. Remove from wok with a slotted spoon and set aside. Add remaining beef and stir-fry for 30 seconds then remove from wok and set aside. Add remaining oil to the hot wok. Stir in onions, ginger and garlic and stir-fry for 1 minute or until onions are lightly browned, stirring constantly to ensure garlic does not burn. Return beef to the wok with remaining wine, oyster sauce, sugar, soy sauce, vinegar and sesame oil and stir-fry for 30 seconds. Lastly, toss in spring onions and water and stir-fry for a further minute or until beef is just tender. Arrange beef on a platter, sprinkle with pepper and serve immediately. Serves 4 as a meal with steamed rice or 4-6 as part of a banquet.


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