There's a school of thought that at its peak Chinese cookery is the best cuisine on the planet. There's also a theory that the best Chinese chefs work out of Hong Kong. In the book Chinese Cookery Masterclass
, Willy Mark got the greatest masters for each region of Chinese cooking to part with their secrets and some of their best recipes.This recipe for Beef with Oyster Sauce, hails from the Southern school (Cantonese) of Chinese cooking. As Beef in Oyster Sauce is my wifes favorite Chinese meal, and this is arguably the best recipe for it in the world, it's guaranteed to get a result with her.
Ingredients
11 oz Beef Steak (300g)
1 oz (25g) Root Ginger
3 oz (75g) white part of spring onion
450 ml (16 floz / 2 cups) peanut oil for frying the beef
1 tbsp chopped garlic
2 tsp Rice Wine
Marinade
1 1/2 tsp ginger juice (the first time I prepared this dish I squeezed the juice from a piece of ginger by hand. A process taking considerable time and effort. An easier alternative is to peel and dice some ginger, then press the result using a garlic press.)
1 1/2 tsp Rice Wine
2 tsp soy sauce
1/2 tsp sugar
1 egg white
1/2 tsp meat tenderizer (optional)
1 tbsp peanut (groundnut) oil
1 tbsp cornflour
Sauce
1 1/2 tbsp good quality oyster sauce
1 tsp soy sauce
3 tbsp stock or water
1 tsp cornflour
Preparation
Cut the beef into thin slices across the grain. Peel and slice the ginger and cut the white of the spring onions into 2 inch (4-5 cm) pieces. Mix the marinade ingredients, add the beef, cover and marinate for 1 hour in the fridge.
Heat a wok over a high heat and add the oil. Reduce to a low heat when the oil is hot. Cook the beef in the oil for 30 seconds before removing with a perforated spoon and alowing it to drain. This technique is called running through the oil (or velveting) and seals the meat trapping any flavors inside. It also imparts it with a velvety texture.
Remove the oil then heat the pan a second time over a high heat adding 2 tbsp oil. Fry the garlic, ginger and spring onion for 15 seconds then add the beef and add the rice wine, splashing it round the outside till the sizzling stops.
Mix the sauce ingredients and add to the pan stif frying over a high heat for about 30 seconds.
Serve hot and fresh from the pan.
I just cooked this recipe using some Puddledub Aberdeen Angus fillet steak and it was totally awesome. It definitely makes my top ten dishes of all time.
