Brooklyn Wiseguy Cantonese Beef With Oyster Sauce Recipes

BROOKLYN WISEGUY-CANTONESE BEEF WITH OYSTER SAUCE

This is the story: A certain Chinese restaurant in Brooklyn was known to be frequented by "wiseguys". One wiseguy in particular (let's call him Joey) was very fond of the classic Beef with Oyster Sauce, although he often kidded the owner about the thin sliced "mystery meat" it was served with. "Don't youse guys ever feel like a nice steak?" was the usual question. Eager to please his patrons, the owner instructed the chef to prepare the dish in this manner, as a surprise for Joey. Realising a knife would be needed to cut the steak, a waiter was told to bring one to the table before serving, as knives aren't part of a usual place setting in Chinese restaurants. The waiter, new and somewhat intimidated by the wiseguys, nervously handed the knife directly to Joey. Joey eyeballed the knife, and looked up at the waiter. "Are youse expecting trouble tonight?" Preparing this dish is no trouble at all.

Provided by labouchet

Categories Meat

Time 35m

Yield 2-6 serving(s)

Number Of Ingredients 19

Brooklyn Wiseguy-Cantonese Beef With Oyster Sauce image

Steps:

Mix marinade ingredients and rub into steaks.
Let sit for 20 minutes.
Mix together ingredients for sauce and set aside.
Toss lettuce with oil and vinegar and divide onto individual serving plates (or 1 large serving plate).
Heat a wok or heavy based pan, then add oil to coat.
When oil is very hot, add garlic, ginger, onions, and mushrooms, and stir-fry on high heat until crisp cooked (about 3 minutes), turning constantly to avoid scorching.
Add tomatoes and cook another minute or so, then add sauce mixture.
Bring to a boil, then lower heat to simmer for about 2 minutes, until sauce thickens.
Cover and keep warm.
Broil, grill, or pan-cook the steaks to your taste.
Place hot steaks on lettuce and spoon some sauce and vegetables over each steak and lettuce portion.
Serve with white rice- and a knife.

Nutrition Facts : Calories 1363.4, Fat 98.6, SaturatedFat 34.3, Cholesterol 231.3, Sodium 2419.7, Carbohydrate 31.7, Fiber 5, Sugar 10.7, Protein 66.9

Ingredients

1 1/2-2 lbs sirloin steaks or 1 1/2-2 lbs New York strip steaks (this weight should be no more than 2 or 3 whole steaks, which can be cut in half portions to serve 4)
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons gin or 2 tablespoons rice wine
1 tablespoon fresh ground black pepper
3 1/2 tablespoons oyster sauce
1 tablespoon gin or 1 tablespoon rice wine
1 teaspoon sugar
3/4 cup chicken stock or 3/4 cup broth
1 tablespoon cornstarch (mixed to a smooth paste in 2 tbs cold water)
1 -2 tablespoon peanut oil or 1 -2 tablespoon vegetable oil
2 tablespoons fresh garlic, minced
1 teaspoon fresh ginger, minced
2 small onions or 1 large onion, cut in 1/2 inch thick chunks or slivers
1/2 cup sliced mushrooms
6 cherry tomatoes, halved or 2 small firm ripe tomatoes, cut in bite size chunks
1/2 head iceberg lettuce, shredded
1 teaspoon sesame oil
1 teaspoon rice vinegar or 1 teaspoon white vinegar

SPICY BEEF FILET IN OYSTER SAUCE

My good friend Lin gave me a recipe for beef in oyster sauce, I misread the amount of black pepper called for in her recipe, and the result was fantastic! I especially like the recipe because no soy sauce is used. My husband likes to eat them with the leftover sliced uncooked onion to bring out the sweetness of the oyster sauce.

Provided by IrvineHousewife

Categories World Cuisine Recipes Asian Chinese

Time 1h5m

Yield 4

Number Of Ingredients 11

Spicy Beef Filet in Oyster Sauce image

Steps:

Stir together 1 teaspoon vegetable oil, 1 teaspoon oyster sauce, and 1/2 teaspoon cornstarch in a bowl. Add beef and toss to coat. Marinate in the refrigerator 30 to 45 minutes. Remove from the refrigerator 10 minutes before cooking.
Stir together water, 1 teaspoon cornstarch, 2 tablespoons oyster sauce, and pepper in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Stir in onion, and cook until it beings to brown on the edges, about 1 minute. Add the beef, and continue cooking and stirring until the beef is just slightly pink, about 5 minutes. Pour in the sauce; cook and stir until the sauce has thickened and turned translucent, about 1 minute more.

Nutrition Facts : Calories 202.2 calories, Carbohydrate 3.8 g, Cholesterol 43.2 mg, Fat 14.8 g, Fiber 0.4 g, Protein 12.9 g, SaturatedFat 4.7 g, Sodium 94.3 mg, Sugar 1.6 g

Ingredients

1 teaspoon vegetable oil
1 teaspoon oyster sauce
½ teaspoon cornstarch
¾ pound beef tenderloin, cut into 1/4 inch strips
1 teaspoon water
1 teaspoon cornstarch
2 tablespoons oyster sauce
1 teaspoon sugar
1 teaspoon black pepper
1 tablespoon vegetable oil
½ onion, thinly sliced

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Heat a wok over high heat and add a tablespoon of oil. Add the ground beef and cook until slightly browned, breaking up any large chunks of beef. Add the onion, garlic, and Shaoxing wine, and turn the heat down to medium. Cook until the onion is translucent, and then add the chicken stock.
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Brooklyn Wiseguy Cantonese Beef With Oyster Sauce Recipes

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