Beef in Oyster Sauce

Name: Beef in Oyster Sauce
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 2 servings
Cuisine: asian
Ingredients: 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; 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; 1 teaspoon groundnut oil (peanut); 4 ounces oyster mushrooms; Water, as needed; 1 tablespoon black rice vinegar* (recommended: Chinkiang) or balsamic vinegar; Dash light soy sauce

Getting reviews...

I love this dish. It's full of flavor, and takes minutes to cook. This is definitely, one of my favorite 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.

Level: Intermediate
Total: 35 min

Prep: 30 min
Cook: 5 min

Yield: 2 servings

Level: Intermediate
Total: 35 min

Prep: 30 min
Cook: 5 min

Yield: 2 servings

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

1 tablespoon black rice vinegar* (recommended: Chinkiang) or balsamic vinegar

Dash light soy sauce

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.