Beef in Oyster Sauce with Beansprout Fried Rice.
- 300g good quality thin cut steak, cut into thin slices
- 2 tablespoons of shoaxing rice wine
- 2 teaspoons cornflour
- 2 tablespoons light soy sauce
- 6 tablespoons oyster sauce
- 150ml beef stock
- 1 large onion, diced into large pieces
- 4-6 chesnut mushrooms, quartered
- long grain rice
- dark soy sauce
- 3 handfuls of beansprouts
To start mix the rice wine, cornflour and light soy in a bowl. Add the beef and leave to marinate for at least 2 hours (preferably overnight). If you're pushed for time, you don't have to marinate the beef, but if you have the time, do it. By marinating the beef you get really tender meat and the cornflour helps thicken the sauce.
To make good fried rice it best to use cooked cold rice, so if you have the time cook the rice earlier in the day and leave it to cool. Once again if you don't have the time to do this it's not essential, but it just helps improve the quality. Heat a little oil in a good non-stick wok or frying pan and let it get really hot. Add the cooked rice and keep on stirring to make sure it doesn't stick. add a dash of dark soy (to get the nice brown colour) and make sure it's mixed in well. Add the beansprouts and cook through until everything is hot. You can then put the rice back in the pan you first cooked it in so you can use the wok to make the sauce.
Add a little more oil to the wok and put on high heat, until the oil is almost smoking. Chuck in the diced onion and mushroom. Fry these until they're just cooked through, then remove and put aside.
Removing the veggies just helps prevent them from over-cooking and becoming sloppy in the sauce. Add a little more oil to the pan and get it nice and hot again. Add the marinated beef and cook until browned an crisped on the outside. When the beef has browned add the oyster sauce, beef stock and veggies. Heat through until the sauce has thickened and the veggies are hot all the way through. If the sauce becomes too thick, add some more stock and if it is too thin, add a little corn flour/ water mix.
Serve with the bean sprout rice! Enjoy! :)