PK Makes Beef in Oyster Sauce

This was simply the best stir fry I have ever cooked. I literally sighed when I first tasted it and you couldn’t wipe the smile of my face.

I knew it was good because everyone came back for seconds, even my toddler :).

This dish caught my eye because it calls for tenderising, with a mallet or rolling pin, beef eye fillet (tenderlion) steaks. I can see you shaking your head but trust me it is a transformational part of the recipe. The meat literally melts in your mouth!

My hat off to the BBC chef Ching He Huang and her simple but flavoursome recipe. I modified it slightly by leaving out the chili (at my family’s request), adding a lot more vegetable variety and served it with basmati rice rather than sautéed mushrooms.

Ching’s “… approach is to demystify the notion that Chinese cooking is complicated and time consuming by demonstrating traditional recipes that can be easily adapted for the home cook…”.

Mission accomplished mate!

As per my normal practice, I marinaded the beef first thing in the day. In this case I did it to make it easier, having everything ready to go, when I cooked the meal in the evening. That said, this dish will blow you away even if you just flash marinade the meat for a few minutes.

You will be:

  1. Bashing and flash seasoning the beef.
  2. Prepping, quickly stir frying the vegetables and putting them aside.
  3. Quickly stir frying the beef and combing everything as you serve.

You will need:

  • Ingredients (as the only main it served 2 adults and a hungry toddler very well):
    • 350g beef eye fillet steaks
    • 1 tsp light soy sauce
    • 1.5 Tbsp oyster sauce
    • a pinch of raw sugar
    • ground rock salt and ground black peppercorns to taste
    • 2 slugs of peanut oil
    • 3 cloves garlic, finely diced
    • 300g baby spinach leaves
    • 1 carrot, chopped into matchsticks
    • a handful of snow peas, sliced or whole
    • 1 Tbsp dry Sherry
    • 1 cup of your favourite rice (mine is basmati)
  •   Equipment
    • a chopping board
    • a long sharp knife
    • several sheets of baking paper
    • a bowl for marinading the meat
    • a tenderising mallet or a rolling pin
    • a wok or deep fry pan
    • a serving dish

Steps:

Prepare the beef

  1.  Place the eye fillet steaks in between two sheets of baking paper and bash the stuffing out of it with a rolling pin or tenderising mallet. I know right :).
  2. Very thinly slice the bashed beef and place into a bowl.
  3. Season with the:
    • 1 tsp light soy sauce
    • 1.5 Tbsp oyster sauce
    • a pinch of raw sugar
    • ground rock salt and black peppercorns to taste.

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Prep and stir fry your vegetables

  1. Add a slug of peanut oil to the frypan and get it nice and hot.
  2. Chop and slice all of the vegetables.
  3. Add the 3 cloves garlic (finely diced) and chopped chili to taste if you like it hot.
  4. Add the 1 carrot (sliced into sticks).
  5. Add the handful of snow peas.
  6. Keep everything moving all the time and then when you think it is time chuck in the 300g baby spinach leaves.
  7. As soon as the spinach leaves wilt and become warm put the whole lot into a serving dish. I sometimes cover them to keep everything piping hot.

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Stir fry the beef:

  1. Add another slug of peanut oil to the frypan and get it nice and hot again.
  2. Add the now seasoned beef slices and stir fry for a few minutes at most, remember that they will continue to cook after you take them out of the pan. We don’t want them to be chewy.
  3. Pour the 1 Tbsp dry Sherry over the meat and quickly toss everything.
  4. Add the now cooked beef to the cooked vegetables waiting in the serving dish.

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Serving:

Serve immediately  :).

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Thanks again to Ching,

PK

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