Chef Ken Hom's Beef in Oyster Sauce
This simple dish is delicious served with plain steamed rice and a stir-fried vegetable dish
| PREP TIME | 25 m |
|---|---|
| COOK TIME | 15m |
| SERVES | 4 |
450gm (1 lb) beef fillet
1 tbsp light soy sauce
2 tsp sesame oil
1 tbsp apple juice or white grape juice (substituted)
2 tsp cornflour
3 tbsp groundnut or vegetable oil
3 tbsp oyster sauce
1½ tbsp spring onions, finely chopped, for garnish
1. Cut the beef into thick slices 5 cm (2 in) long and 5 mm (¼ in) thick and put them into a bowl. Add the soy sauce, sesame oil, apple juice or white grape juice and cornflour. Let the mixture marinade for 20 minutes.
2. Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry for 5 minutes or until they are lightly browned. Remove them and drain them well in a colander set inside a bowl. Discard the drained oil.
3. Wipe the wok or pan clean and re-heat it over a high heat until it is hot. Add the oyster sauce, and bring it to a simmer. Return the drained beef slices and toss them thoroughly with the sauce. Turn the mixture onto a serving platter, garnish it with the spring onions, and serve at once.
"This was one of the most popular dishes in our family's restaurant," says Chef Ken Hom. "A good brand of oyster sauce does not taste at all fishy. Rather, it has a meaty flavour and goes very well with beef".
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