Beef in Oyster Sauce

TOTAL TIME: 35 min
Prep: 30 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 2 servings
LEVEL: Intermediate

ingredients

  • Beef
  • 12 ounces beef fillet ( tenderloin), pounded and thinly sliced
  • 1 teaspoon light soy sauce
  • 1 1/2 tablespoons oyster sauce
  • Salt and freshly cracked black pepper
  • Pinch sugar
  • 2 tablespoons groundnut oil ( peanut), divided
  • 3 cloves garlic, crushed and finely chopped
  • 1 medium chile, seeded and finely chopped
  • 7 ounces baby spinach leaves
  • 1 tablespoon Shaohsing rice wine
  • Pinch dried chile flakes
    • Black Vinegar Oyster Mushrooms
    • 1 teaspoon groundnut oil (peanut)
    • 4 ounces oyster mushrooms
    • Water, as needed
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    • Print Recipe

    Directions

    To make the beef: Prepare the fillet of beef by hammering it with a meat cleaver, the side of a meat cleaver, the side of a Chinese cleaver or a rolling pin. Slice it thinly, and put the pieces into a bowl. Season the beef with the light soy sauce, oyster sauce, salt, black pepper, and sugar. Set aside.

    Heat a wok over high heat, and add 1 tablespoon groundnut oil. Add the garlic, and chile, and toss quickly. Then, add the spinach leaves, and toss so they warm for 5 seconds. Scatter them onto a large serving plate.

    Heat the wok over high heat, and add the remaining groundnut oil. Add the beef slices, and stir-fry for 1 to 2 minutes, adding a dash of Shaohsing rice wine. Season with a pinch of dried chile flakes. To serve, lay the beef over a bed of the garlic-spinach leaves.

    To make the mushrooms: Reheat the wok, add the oil, then add the oyster mushrooms and stir fry for 1 minute. Add a small splash of water to create some steam to help cook. Season with the black rice vinegar, and light soy sauce. Spoon the mixture over the beef, and serve.

    Notes

    I love this dish. It's full of flavor, and takes minutes to cook. This is definitely, one of my favourite suppers. This is essentially 3 stir fried dishes in one - stir fried spinach, beef in oyster sauce and mushrooms in tangy vinegar.

    This dish uses all my top store cupboard ingredients: groundnut oil for the stir-fry, light soy sauce, Shaohsing rice wine, Chinkiang black rice vinegar and dried chile flakes. It also has oyster sauce in it. Try and find an oyster sauce which doesn't have chemical additives or Monosodium Glutamate (MSG) in it - some people are allergic to MSG so check the label to make sure that it doesn't have flavor enhancers.

    This is a balanced dish because of the use of spinach - (yin) and meat and garlic (yang). Stir frying has a neutral element. You can serve this with plain Jasmine rice or just with the spinach and mushrooms.

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    5

    Newest Ratings and Reviews

    Read all 4 reviews

    • on December 27, 2012

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      this was the best beef in oyster sauce ever & I had the opportunity to make it at home! Fresh, healthy, has become #1 request at home for what should we have for dinner? Another winner Ching-He!

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    • on August 10, 2012

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      Wonderful flavor. I added some extra red and yellow pepper cut in strips and used baby bok choy instead of the spinach which I stir fried after removing the meat from the pan. After 3 or 4 minutes and the veggies got slightly cooked, I added the meat back. At the end I added some Sambal Olek for a more spicy kick, and served over rice. Love all your recipes Ching.

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    • on January 21, 2012

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      Great easy to follow recipe. A quick trip to the better asian market and my local market. Fantastic dish, absolutely delicious!

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