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Beef in Oyster Sauce
(serves 4)

450g beef (rump, fillet or best skirt)
225g asparagus (substitutable with bamboo shoots, broccoli, etc)
5-6 Tbsp peanut/corn oil
3-4 cloves of garlic, peeled and finely chopped
1/4 inch fresh ginger root, peeled & finely chopped
3-4 spring onions, cut into 1-inch sections, white & green parts separated
1 Tbsp Shaohsing wine or sherry
sesame oil to taste (optional)

1/4 tsp salt
1/4 tsp sugar
2 tsp thick soy sauce
6 turns pepper mill
2 tsp Shaohsing wine or sherry
1 tsp potato/corn flour
1-2 Tbsp water
2 tsp peanut/corn oil

1 tsp potato/corn flour
6 Tbsp clear stock or water
3 Tbsp oyster sauce

Pat the beef dry. Cut across the grain into rectangular slices,
about 1 x 1.5 inches and 1/4 inch thick. Put into fairly large,
deep bowl.

Add the salt, sugar, soy sauce, pepper, wine or sherry to the beef.
Stir to blend. Sprinkle with the potato flour. Add 1 Tbsp of the
water and stir in the same direction to coat the beef until it is
too difficult to continue. Add the remaining water and stir again.
This process will make the beef velvety and tender when cooked.
Leave to marinate in the refrigerator for 30 minutes. Blend in
the oil.

Put the potato flour in a small bowl, stir in the water or stock
to blend thoroughly and then add the oyster sauce.

Wash and trim the asparagus. Cut diagonally into thin slices so
that they can be cooked quickly and can absorb the sauce easily.

Heat a wok over a high heat until smoke rises. Add 4-5 Tbsp of oil
and swirl it around. Add the garlic, ginger and white spring onion
in rapid succession. Stir several times to release their aroma
and then add the beef. Sliding the wok scoop or metal spatula to
the bottom of the wok, flip and toss for up to 1 minute. Splash
in the wine or sherry around the side of the wok, just above the
beef and, while it sizzles, continue to stir. Remove to a warm
plate as soon as the sizzling is over but leave some oil behind.

Without washing the wok, add 1 Tbsp of oil. Add the asparagus and
stir-fry for 1 minute. Season with salt, sprinkle with drops of
water, lower the heat, cover and steam for about 1 more minute.

Push the asparagus around the sides of the wok and pour the
well-stirred sauce into the centre. As soon as it bubbles, return
the beef, add the green spring onion and stir together with the
asparagus until hot. Remove to a warm serving plate. Serve
immediately. Sprinkle with sesame oil at the table if desired.


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4 of 9 people found the following review helpful:
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Tasty Indeed, June 5, 2005 - 08:57 PM
Reviewer: Cynthia from Savannah GA USA
Greatstep by step instruction, also helpful hints on beef tenderness. Great taste simple ingredients

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