Beef in Oyster Sauce
Est. Time:
1.5 h
Yield:
50
- 3/4 lb tender beef
- 7 oz Chinese greens of choice (bok choy, mustard greens, kale etc.)
- 3 ginger slices
- 4 tbsp cooking oil
Marinade (for step 1)
- 1 1/2 tbsp cooking wine
- 3/4 tbsp CPC Mushroom Soy Sauce
- 3/4 tsp sugar
- 3/4 tsp cornstarch
- 3/4 tbsp cooking oil
Stir-fry Sauce (for step 5)
- 1 1/2 tbsp cooking wine
- 3 tbsp CPC Oyster Flavored Sauce
- 3/4 tsp sugar
- 3 tbsp water
- 3/4 tbsp cornstarch water
The combination of Chef Pearl Chung Mushroom Soy sauce and Oyster sauce in this recipe, gives it a flavor that one can only experience from being fed by world-renowned chefs. Create this simple recipe on your own….in your own master kitchen.
-Cut beef into thin slices. Soak in marinade mixture (see ingredients section) for at least 20 minutes.
-Rinse Chinese greens, cut into small sections, blanch in boiling water, remove, rinse under cold water, then drain.
-Heat 2 tbsp cooking oil and stir-fry Chinese greens until done. Remove and line on a serving plate.
-Blanch beef through smoking oil, remove, and set aside.
-Heat 2 tbsp cooking oil to stir-fry ginger until fragrant. Add beef and stir-fry sauce (see ingredients section). Cook well.
-Remove the beef and arrange on serving plate with the Chinese greens.