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pure chinese beef
Once more a wok dish: this time no use of any spices - only soy sauce, oyster sauce, sesame oil, salt and pepper. Together with the beef a batch of mushrooms is stirfried in the wok. Altogether it’s best with cooked rice and it’s a dish quickly prepared.
Prep Time15 minutes
Cook Time15 minutes
ingredients:
for the beef:
  • 350 g beef
  • 2 tbsp oyster sauce
for the vegetables:
  • 250 g mushrooms
  • 4 spring onions
  • a thumb-like piece of fresh ginger after trimming
  • 2 cloves of garlic
for the sauce:
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp ground white pepper
  • about 250 ml water
for the wok:
  • 2 tbsp peanut oil
for the finishing:
  • 4 tbsp dry sherry OR dry white wine
  • 1 tbsp sesame oil OPTIONAL
  • 2 tbsp water & 1 tsp corn starch OPTIONAL
equipment:
  • a wok
how to:
  • Prepare the cooked rice: either cook it in advance before starting the wok session or make sure that enough cooked rice sits in the microwave to be heated during the wok session.
  • Cut the beef in strips; add the oyster sauce & let it marinate for some minutes.
  • Mince the ginger, press the garlic & chop the spring onions. Set aside the green part of the spring onions.
  • Chop the mushrooms into thin slices.
  • Mix the ingredients for the sauce & add water; at the end you shouldn’t have more than 300 ml altogether.
  • Prepare the wine resp. sherry.
  • Take a wok, add the peanut oil & heat it up.
  • When the oil starts jittering add the beef & stir-fry for about a minute.
  • Put the beef in a bowl & set aside.
  • Add the spring onions, the ginger & the garlic & stir-fry for about a minute.
  • Add the mushrooms & stir-fry for another minute.
  • Add the sauce, bring it to a boil & stir frequently. Most of the sauce shall vanish during the next 5-10 min when bubbling.
  • Add the beef & the sherry resp. wine for the finishing.
  • OPTIONAL: add sesame oil.
  • OPTIONAL: mix water & corn starch & add to the wok mess to thicken the liquid (spoonful by spoonful!).
  • Ready for serving.
Notes
Prep Time: It is important that you prepare all the ingredients before starting the wok session.
Cooking Time: It’s summed up the time for all the wok stir-frying.
Beef: I used beef already prepared for making roulades. So I got fiel strips - easily.
Mushrooms: You may also use thinly sliced carrots instead or peas.
Sauce: Be careful w/ the salt. Always have in mind that soy sauce is rather salty from its nature.
Sherry/white wine: You may - of course - also use Shaoxing wine if you manage to lay hands on it in your Trustes food store.
Sesame oil: I like the note of sesame oil in a Chinese dish & mostly add some sesame oil at the end. You may skip this act of course.
Thickening: There will be a lot of sauce - so I think it’s fine to thicken it somewhat. However, if you prefer it w/o thickening it’s also fine. (You may have noticed that I mostly do w/o...)
The dish may be stored in the fridge for 1-2 days & reheated in the microwave.
Sorry: no experience w/ freezing.