Tuesday, March 17, 2009

Beef in oyster sauce

I'm picking my mom up from the airport today, so I wanted to make something easy that I could just heat up in the oven for dinner. My answer came in the form of this beef dish, from the cookbook "The Essential Thai Cookbook."

I had never cooked anything with oyster sauce, and I wasn't sure if I would like it, but I figured it probably was used in dishes the same was fish sauce is, and that always just lends a subtle flavor to the meal.

Dan and I tried bites of this before cooling it and putting it away until the evening. We were both impressed and are now looking forward to a yummy dinner.

Need an idea for a side dish? Try this ultra-easy (but totally party-worthy) recipe: Kara's Asian slaw.

Beef in oyster sauce (serves 4)

4 tablespoons oyster sauce

4 teaspoons cornstarch

1 teaspoon freshly ground black pepper

1 pound prime steak, sliced into thin strips

3-1/2 tablespoons vegetable oil

2 garlic cloves, minced

1/2 pound mushrooms, sliced

12 green onions, sliced diagonally

1 cup chicken stock

1.) Whisk together the oyster sauce, cornstarch, and pepper in a shallow dish. Add the steak strips and stir, making sure they get coated in sauce. Set aside to marinate for 15 minutes.

2.) Heat oil in a wok or large skillet. Add garlic, and stir-fry until golden.

3.) Add the beef and stir-fry about 3 minutes more, until beef is medium-cooked.

4.) Add the mushrooms, green onions, and chicken stock, and cook gently for about 2 more minutes. Don't overcook, especially if you have to reheat it later!

5.) Serve with rice or noodles.

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