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The Finest Caribbean Foods Since 1982

Beef in Oyster Sauce

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.
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Est. time: 1.5 h Yield: 50
  • ¾ 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 ½ tbsp cooking wine
  • ¾ tbsp CPC Mushroom Soy Sauce
  • ¾ tsp sugar
  • ¾ tsp cornstarch
  • ¾ tbsp cooking oil

Stir-fry Sauce (for step 5)


  • 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.

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