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Ching He Huang/Chinese Food Made Easy/Takeaway Favourites/Beef in oyster...

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  • Provider: Link: http://www.youtube.com/watch?v=qGqEIJbpuy8
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  • Description: Ching He Huang/Chinese Food Made Easy/Takeaway Favourites
    Beef in oyster sauce
    Ching makes a beef dish served with stir-fried spinach and mushrooms in tangy vinegar
    Ingredients
    For the beef
    350g/12oz beef fillet
    1 tsp light soy sauce
    1½ tbsp oyster sauce
    pinch sugar
    salt and freshly ground black pepper
    2 tbsp groundnut oil
    3 cloves garlic, finely chopped
    1 chilli, de-seeded, finely chopped
    200g/7oz baby spinach leaves
    1 tbsp Shaoxing rice wine or dry sherry
    pinch dried chilli flakes
    For the oyster mushrooms
    1 tsp groundnut oil
    100g/3½oz oyster mushrooms
    dash Chinese black rice vinegar or balsamic vinegar
    dash light soy sauce

    Method
    1. For the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside.
    2. Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. St
    .ir fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate.
    3. Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the spinach leaves.
    4. For the oyster mushrooms, heat the oil in the wok and add the oyster mushrooms, stir frying for one minute. Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the black rice vinegar and light soy sauce.
    5. Spoon the oyster mushrooms over the beef and serve.
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