Beefandtofuinoystersauce Recipes

STIR-FRIED BEEF WITH OYSTER SAUCE

Steps:

• Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins.
• Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.
• Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.

SPICY BEEF FILET IN OYSTER SAUCE

Steps:

• Stir together 1 teaspoon vegetable oil, 1 teaspoon oyster sauce, and 1/2 teaspoon cornstarch in a bowl. Add beef and toss to coat. Marinate in the refrigerator 30 to 45 minutes. Remove from the refrigerator 10 minutes before cooking.
• Stir together water, 1 teaspoon cornstarch, 2 tablespoons oyster sauce, and pepper in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Stir in onion, and cook until it beings to brown on the edges, about 1 minute. Add the beef, and continue cooking and stirring until the beef is just slightly pink, about 5 minutes. Pour in the sauce; cook and stir until the sauce has thickened and turned translucent, about 1 minute more.

BEEF WITH OYSTER SAUCE

Steps:

• Combine oyster and soy sauces along with sesame oil, sugar and cornflour in a small bowl.
• Set aside.
• Heat 1 tablespoon of the peanut oil in a wok.
• Swirl to coat.
• Add half the beef and stir fry until browned.
• Remove and set aside.
• Repeat with the remaining peanut oil and beef and remove and set aside.
• Add garlic, ginger and chilli to the wok.
• Cook for 30 seconds.
• Add onion and capsicum and stir fry for 1 minute.
• Return the beef to the pan along with the combined sauces.
• Stir to warm through.
• Serve immediately with rice.

WICKED GARLIC TOFU SAUTE

Steps:

• Heat olive oil in a large skillet over medium heat. Add tofu, garlic, and about half of the oyster sauce. Cook for about 5 minutes, until garlic is lightly browned but not burning. Remove from the skillet to a bowl, and set aside.
• Add the frozen vegetables to the same skillet and cook vegetables according to package directions, substituting chicken broth for the water, and seasoning with the remaining oyster sauce. When vegetables are cooked, mix the tofu garlic mixture back into the pan, and heat through. Serve plain or over rice.

BEEF AND TOFU IN OYSTER SAUCE

Steps:

• Bring 2 to 3 cups water to a boil in a saucepan over medium-high heat.
• When it is boiling rapidly, add all the asparagus EXCEPT the tips.
• When the water begins boiling again, add the tips, and boil for about 1 minute.
• The aim is for the asparagus to still be crunchy, so judge cooking time by whether it is thin or thick.
• Drain and reserve.
• Mix cornflour with water and keep handy.
• Heat oil in a frying pan or wok.
• Cook the beef, green onion and grated ginger until the beef shows just a little red.
• Add the beef broth, sugar, oyster sauce, soy sauce and tofu, being careful not to break up the tofu very much.
• Simmer over medium heat 2 to 3 minutes, until the pieces of tofu are warm inside.
• Stir in the asparagus.
• When the asparagus is done to your liking add cornflour-water mixture and remove from heat.

BEEF IN OYSTER SAUCE

Steps:

• 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.

BEEF IN OYSTER SAUCE

Steps:

• Place the fillet in between two sheets of cling film and bash with meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground pepper. Set aside.
• Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. Stir for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate.
• Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the spinach leaves.
• For the oyster mushrooms, heat the oil in the wok and add the oyster mushrooms. Stir fry for one minute. Add a splash of water to create some steam to help the mushroom cook, then season to taste with the black rice vinegar and light soy sauce. Spoon the oyster mushrooms over the beef and serve with rice.