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 jalape?are very nice, too.
- Portion size 4 servings
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 600 mg
- Protein 27 g
- Calories 276.0
- Total fat 15 g
- Saturated fat 3 g
- Total carbohydrate 8 g
- Iron 25.0
- Folate 11.0
- Calcium 4.0
- Vitamin A 3.0
- Vitamin C 5.0