Ho Yau Ngau (Stir-Fried Steak W/ Oyster Sauce) |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Another fine recipe from chef Jim Lee. I serve over steamed rice. Preparation time includes marinating time. Ingredients:
1 teaspoon sugar |
1/4 teaspoon white pepper |
2 tablespoons light soy sauce |
1 tablespoon oil |
2 tablespoons sherry wine or 2 tablespoons mirin |
1 1/2 lbs sirloin, trimmed and thinly sliced (sbout 2 cups) |
1/4 cup oyster sauce |
1/2 cup chicken broth or 1/2 cup water |
1 tablespoon cornstarch |
2 tablespoons oil |
1/8 teaspoon salt |
2 slices ginger, shredded |
1 garlic clove, minced |
3 scallions, quartered lengthwise, then cut in 1-inch lengths, including green ends |
Directions:
1. Mix together the sugar through sherry and use to marinate the steak at least 30 minutes.
2. Drain steak, reserving the marinade.
3. Mix the marinade with the oyster sauce through cornstarch and put aside.
4. Heat a wok hot and dry, then add 2 Tbs oil.
5. Add the salt, ginger and garlic and fry until golden brown.
6. Add the steak and fry 1-2 minutes until steak is browned on the outside; remove beef from the wok.
7. Add scallions and fry 30 seconds.
8. Add the soy sauce-marinade mixture, stirring.
9. When the gravy thickens, return beef to pan, stir in quickly, turn off heat and remove food to a serving dish.
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