Friday, June 3, 2011
Recipe: Beef In Oyster Sauce with Mushrooms and Peppers
I've been meaning to write up this recipe for ages- its gawwwjus. I love chinese food so much, and a delivery from my local takeaway (The "Yummy House" in Bath- luuuush) is enough to cure anything really- from hangovers to anxiety over those ever-looming exams! I would easily say this dish is nicer than any of the beef dishes i've got from asian restaurants or takeaways- it's really tasty, tender, quick- and makes quite a healthy dinner. I use "Blue Dragon" oyster sauce- but of course you can use whichever brand you prefer the flavour of.
Beef in oyster sauce with mushrooms and green pepper (serves 2)
300g beef escalopes, sliced into strips
3 tbsp black rice vinegar
2 tbsp dark soy sauce
1 rounded tsp honey
1 tsp crushed ginger (From “Gourmet Garden Herb Blends”)
Salt and Plenty of cracked black pepper
3 tbsp rapeseed or vegetable oil
125g whole oyster mushrooms, bigger ones halved
1 green pepper, diced
1 clove garlic, crushed or finely chopped
1 x 120g pouch Blue Dragon Oyster and Spring Onion sauce
2 spring onions, sliced
Basmati or sticky rice, or noodles, to serve.
1. In a bowl mix together the vinegar, soy sauce, honey, salt pepper, and ginger. Add the strips of beef, mix well, cover the bowl with Clingfilm, and marinade in the fridge for at least 15 minutes.
2. Remove the beef from the fridge and pour away as much of the marinade as possible. Heat the oil in a wok on a high. Stir fry the beef for about 4 minutes, or until the beef strips are beginning to brown.
3. Reduce the temperature a little, add the mushrooms, green pepper, garlic and spring onion and stir fry for 4 minutes.
4. Add oyster sauce and cook for about 2 minutes, until the sauce is thick, the peppers are fully cooked, and everything is piping hot. Serve, on top of steamed rice or noodles.