viernes, 4 de enero de 2008

Beef with oyster sauce

1 lb. flank steak
15 pieces ginger (quarter large)
15 pieces green onions (about 1" long)
2 Tablespoons cooking oil
4 cups cooking oil
½ lb. Chinese broccoli
½ Tablespoon rice wine
½ teaspoon salt
1 teaspoon sugar
Seasoning sauce:
2 Tablespoons oyster sauce
1 teaspoon sugar
½ teaspoon cornstarch
½ teaspoon sesame oil
1 Tablespoon water
½ teaspoon baking soda
1 Tablespoon cornstarch
1 Tablespoon soy sauce
1 teaspoon sugar
3 Tablespoons water


Slice the beef thinly and cut into 1"x2" pieces, then put them in a bowl and marinate for at least ½ hour (the longer, the better taste). Then add in 2 Tablespoons of cooking oil and mix well prior to cooking.
Boil the Chinese broccoli in boiling water for about 2 minutes. Remove it from the water.
Stir fry the Chinese broccoli with 2 Tablespoons of cooking oil seasoned with wine, salt, and sugar, then lay neatly on a plate.
Heat 4 cups of cooking oil in the wok, then add the beef and stir fry for about 10 seconds, or until its color turns light . Remove the beef and drain off the oil.
Use another 2 Tablespoons of cooking oil to stir fry the ginger and green onions, then add the beef, and stir quickly over high heat.
Add the seasoning sauce, then stir until it's thickened and heated through. Pour over the Chinese broccoli and serve.
Javier Rocca Atzenweiler
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