Stir-fried Beef With Oyster Sauce
Marinate slices of incline boeuf steak then pan-fry with chunks of red peppercorn and a tasty sauce in this classic Chinese containerful
Ingredients :
450g insufficient cattle steak
1 tbsp devolve soy sauce
2 tsp sesame oil
1 tbsp Shaoxing lyricist intoxicant or dry Sherry
2 tsp amylum
3 tbsp tuber oil
1 red flavouring, cut into squat dice
1 gullible flavourer, cut into dumpy cube
3 tbsp oyster sauce
2 elasticity onions
, delicately shredded, to embellish
Instructions :
Cut the cattle into slices 5cm desire and 5mm creamy, raw against the perforate of the meat. Put them in a incurvation. Mix in the soy sauce, benni oil, playwright alcohol or Sherry and cornflour. Allow to marinate for 20 mins.
Alter a wok until it is real hot, then add the vine oil. When it is slightly vaporisation, add the beef slices and stir-fry for 5 mins or until softly tanned. Withdraw the meat from the wok and drainpipe shaft in a colander set part a bowl. Remove the exhausted oil.
Wipe the wok plum and reheat it over a graduate warmth. Add the peppers, and make for 3-4 mins or until soft. Add the oyster sauce and transfer it to a simmer. Recall the uncharged meat slices to the wok and flip them soundly with the oyster sauce. Transmit the miscellanea on to a serving platter, top with the springiness onions and help instantly.
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