Stir-fried beef with oyster sauce Condensed: Celeb Chef Kylie Kwong's new book Simple Chinese Cooking 
Use high-quality beef fillet (if you have excess money) for stir-fries: the short cooking time and high heat tend to intensify the flavor, so only the best will do. The richness of the oyster sauce stands up to the richness of the beef then I add vinegar and sugar to the seasoning - the desired flavor is a balance of salty, sweet and vinegary. 600g beef fillet 1/3 cup shao hsing rice wine or dry sherry 1 tsp sea salt 1 medium onion 6 slices of ginger 3 garlic gloves 1/3 cup vegetable oil 1 tbsp oyster sauce 1 tbsp white sugar 1 tbsp light soy sauce 1 tbsp malt vinegar 1/4 tsp sesame oil 3 spring onions, trimmed and cut into 10cm lengths 2 tbsp water Pinch ground white pepper Cut beef into 1cm strips. Combine beef with half the wine and salt in a large bowl, cover and leave to marinate in the refrigerator for 30 minutes. Meanwhile, slice onion and ginger and roughly chop garlic. Heat half the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated beef and stir-fry for 30 seconds. Remove from wok with a slotted spoon and set aside. Add remaining beef and stir-fry for 30 seconds then remove from wok and set aside. Add remaining oil to the hot wok. Stir in onions, ginger and garlic and stir-fry for 1 minute or until onions are lightly browned, stirring constantly to ensure garlic does not burn. Return beef to the wok with remaining wine, oyster sauce, sugar, soy sauce, vinegar and sesame oil and stir-fry for 30 seconds. Lastly, toss in spring onions and water and stir-fry for a further minute or until beef is just tender. Arrange beef on a platter, sprinkle with pepper and serve immediately.
Serves 4 as a meal with steamed rice or 4-6 as part of a banquet.
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Use high-quality beef fillet (if you have excess money) for stir-fries: the short cooking time and high heat tend to intensify the flavor, so only the best will do. The richness of the oyster sauce stands up to the richness of the beef then I add vinegar and sugar to the seasoning - the desired flavor is a balance of salty, sweet and vinegary. 600g beef fillet 1/3 cup shao hsing rice wine or dry sherry 1 tsp sea salt 1 medium onion 6 slices of ginger 3 garlic gloves 1/3 cup vegetable oil 1 tbsp oyster sauce 1 tbsp white sugar 1 tbsp light soy sauce 1 tbsp malt vinegar 1/4 tsp sesame oil 3 spring onions, trimmed and cut into 10cm lengths 2 tbsp water Pinch ground white pepper Cut beef into 1cm strips. Combine beef with half the wine and salt in a large bowl, cover and leave to marinate in the refrigerator for 30 minutes. Meanwhile, slice onion and ginger and roughly chop garlic. Heat half the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated beef and stir-fry for 30 seconds. Remove from wok with a slotted spoon and set aside. Add remaining beef and stir-fry for 30 seconds then remove from wok and set aside. Add remaining oil to the hot wok. Stir in onions, ginger and garlic and stir-fry for 1 minute or until onions are lightly browned, stirring constantly to ensure garlic does not burn. Return beef to the wok with remaining wine, oyster sauce, sugar, soy sauce, vinegar and sesame oil and stir-fry for 30 seconds. Lastly, toss in spring onions and water and stir-fry for a further minute or until beef is just tender. Arrange beef on a platter, sprinkle with pepper and serve immediately. Serves 4 as a meal with steamed rice or 4-6 as part of a banquet.
1 comments on "Kylie Kwong's stir-fried beef"
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yumyumyum...I'll have this dish on our sunday family lunch on our hut up in the roofdeck..I'll have this with deep fried tofu with black beans and chilli sauce and kimchi on the side..and a refreshing fresh tropical fruitshake...can't wait....
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