Beef Vegetables And Rice Noodles With Oyster Sauce Recipes

Steps:

• Give vegetables a light steam or microwave for 1 minute.
• Pour boiling water over noodles, separate them and once softened drain and set aside.
• Cut fat of steak (I used 1.1k to get 800 grams), gently pound out and cut into small squares.
• Heat the wok over high heat, add 1 tablespoon and cook the beef in batches until brown (you may need to add more oil as cooking) and set aside.
• Reduce heat to medium and add the remaining oil and garlic and cook for 30 seconds and then add the noodles, chilli, soy sauce and oyster sauce and stire fry for 2 minutes.
• Return beef to the wok and add the vegetables and cook to all is heated through.

Steps:

• Heat the olive oil in a large pan then add the beef & onions. Cook the beef until all the sides are brown.
• Add enough water to the pan to cover the beef. Stir in all the other ingredients except for the vegetables. Bring to a boil, then reduce heat to medium, cover & simmer for 60 minutes (adding more water if needed).
• Once the beef is tender add the vegetables to the sauce. Cover with the lid & simmer for another 10-15 minutes. The mixture is done once the vegetables are soft.
• Serve over rice or couscous.
• Note: I used zucchini, cauliflower, carrots, green peppers, & parsnip as my vegetables.

Steps:

• Heat the oil in a wok until just smoking. Add the ginger, garlic and chilli and fry til fragrant.
• Add the beef slices and stir-fry for one minute, then add the black beans, both sorts of mushrooms, shao xing, palm sugar, soy and oyster sauces and chicken stock. Stir fry for one minute.
• Add the rice noodles, broccoli leaves and spring onions and cook for a further minute. Finally, add the sesame oil and remove from the heat.
• Spoon into a large bowl or platter then sprinkle over the pepper.

Steps:

• Wash tongue thoroughly.
• Place in large pot and cover with filtered water about 2-3 inches.
• Add garlic, onion, bay leaves, salt, pepper corns, whole cloves, sugar, and celery.
• Cover pot and bring to a boil.
• Reduce heat and simmer 1 hour per pound or until tender.
• Remove tongue from the pot and cut the leathery skin off--kitchen scissors work well for this job.
• Cover and keep the meat hot.
• Add the vegetables you want to serve, except cabbage.
• Simmer until almost done.
• Add cabbage (quartered) the last 15 minutes or cook separately.
• Serve with lots of butter for the vegetables and horseradish for the meat.