Beef and Oyster Mushroom in Oyster Sauce
Although oyster mushrooms have nothing to do with the dried oysters used to make oyster sauce, they are a lovely addition to the classic beef in oyster sauce. For extra spice, add a pinch or more of cayenne pepper to the beef marinade or increase the hot peppers. Green or red finger chilies are traditionally used in China, but jalapeños are very nice, too.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 276 |
| pro | 27 g |
| total fat | 15 g |
| sat. fat | 3 g |
| carb | 8 g |
| fibre | 1 g |
| sodium | 600 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 25% |
| vit A | 3% |
| vit C | 5% |
| folate | 11% |
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1 lb (500 g) top sirloin grilling steak or flank marinating steak
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) soy sauce
1 egg yolk
1 clove garlic, minced
2 tsp (10 mL) sesame oil
1 tsp (5 mL) grated gingerroot
Pinch each pepper, cloves, cinnamon and cayenne pepper
2 tbsp (25 mL) vegetable oil
1 onion, thinly sliced
1 hot pepper (unseeded), cut in rings (optional)
4 cups (1 L) sliced oyster or white mushrooms (about 8 oz/250 g)
1/4 cup (50 mL) beef stock
2 tbsp (25 mL) oyster sauce
Coriander sprigs
Preparation:
Thinly slice beef across the grain into 3-inch (8 cm) long strips. In bowl, toss together beef, cornstarch, soy sauce, egg yolk, garlic, 1 tsp (5 mL) of the sesame oil, ginger, pepper, cloves, cinnamon and cayenne; let stand for 20 minutes.
In wok or large skillet, heat vegetable oil over high heat; stir-fry beef mixture, in batches, for about 1 minute or until slightly browned. Remove to plate.
Add onion, and hot pepper (if using) to pan; stir-fry for about 3 minutes or until onion is softened. Add mushrooms; stir-fry for 1 minute.
Return beef and any accumulated juices to pan. Add stock and oyster sauce; cook for 1 minute or until thickened.
Stir in remaining sesame oil. Garnish with coriander sprigs.
Additional Information
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