Oyster Sauce Beef
A classic Cantonese home-style dish of thinly sliced beef stir-fried and finished with oyster sauce, prized for its silky texture and rich oyster aroma.
Ingredients
beef shank (cut into thin willow-leaf slices)
to taste
baking soda (for marinating and coating)
to taste
rice wine (for marinating and cooking)
to taste
egg (for coating)
to taste
sugar (for coating)
to taste
starch (for coating)
to taste
water (for coating)
to taste
premium light soy sauce (for coating)
a pinch
peanut oil (stirred into the meat)
to taste
oyster sauce
to taste
monosodium glutamate
to taste
soy sauce
to taste
white pepper
to taste
wet starch (for the sauce)
to taste
stock (for the sauce)
to taste
scallion (cut into segments)
to taste
ginger (sliced)
to taste
Instructions
1
Marinate and Coat
Cut the cleaned beef shank into thin willow-leaf slices. Mix with baking soda, rice wine, egg, sugar, starch, water, and a pinch of premium light soy sauce to coat the meat. Stir in a little peanut oil and set aside. In a separate bowl, combine oyster sauce, monosodium glutamate, soy sauce, white pepper, wet starch, and stock to make the sauce.
2
Stir-Fry
Slide the coated beef slices into moderately hot oil (about 30% hot) and slide-fry until just cooked. Remove and drain off the oil. Stir-fry the scallion and ginger until fragrant, return the beef slices to the wok, splash with rice wine, thicken with the prepared sauce, toss vigorously over high heat for a few seconds, and plate immediately.
