I liked this recipe for beef with oyster sauce. It had very familiar flavors and it was thoroughly satisfying, even though I didn't add the recommended MSG. The beef is deep fried, before being stirred fried - and yet it manages to not be at all greasy. My only complaint was that the beef wasn't tender enough - I'm not sure if that's due to the method of cooking (though I suspect so), or to the fact that the meat wasn't thin enough (I used pre-cut fajita/stir fry meat). I think next time I'll buy thin steaks instead.

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Beef with Oyster Sauce

Ingredients

1 lb steak

1 1/2 tsp ginger juice*

3 1/2 tsp rice wine or sake

1/2 tsp. sugar

1 egg white

1 Tbsp. cornstarch

2 cups + 3 Tbsp. oil

1 oz fresh ginger, peeled and sliced

2 bunches of green onions, sliced

1 tsp. chopped garlic

For the sauce

1 1/2 Tbsp. oyster sauce

1 tsp. soy sauce

3 Tbsp. water

1 tsp. cornstarch

Instructions

Cut the beef into 1 1/2" x 3/4" slices.

In a medium size bowl combine the ginger juice, rice wine, soy sauce, sugar, egg white, 1 Tbsp. oil and cornstarch. Add the beef and coat well. Marinate for 1 hour.

Prepare the sauce by mixing all the sauce ingredients and leaving aside.

Heat a wok over high heat and add 2 cups of oil. Add the beef and fry for 30 seconds. Remove the beef with a slotted spoon and set aside. Drain all but 1 Tbsp. of the oil. Add the ginger and green onions and fry for 2-3 minutes. Remove with a slotted spoon.

Heat the pan again over high heat and add 2 Tbsp. oil. Add the ginger, green onions and garlic and fry for 15 seconds. Add the beef, sprinkle with sake and stir-fry for 1 minute

Add the marinade ingredients and stir-fry for 30 seconds over high heat. Remove from heat and serve.

* You can make ginger juice by peeling and chopping 1 oz of fresh ginger and putting it through a garlic press

Adapted from Mark, Willy Chinese Cookery Masterclass

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