Stir Fry Chilli Beef In Oyster Sauce Recipes

Steps:

• Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins.
• Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.
• Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.

Steps:

• Slice the steak up really thin and place in a bowl to marinade with the light soya sauce, oyster sauce and the five spice powder, cover and put it in the fridge.
• Prepare the vegetables which can consist of a combination of Bean Shoots, Red Capsicum, Bok Choy, Chinese Leaf, Baby Corn, Spring Onions, asparagus, broccoli, celery. (the asparagus and broccoli need to be blanched for 2 minutes, drained and allowed to cool.
• For the sauce mix the water, dark soya sauce, sesame oil and cornflour together.
• Heat the wok, adding some of the oil - stir fry the vegetables along with the garlic, ginger and the chillies for a few minutes adding some salt if necessary.
• Place in a hot dish and add more oil to the wok and stir fry the beef, taking care to stir frequently, add the sauce and as soon as it starts to thicken add the vegetables back into the wok, stir to coat.
• Serve immediately either with fried rice or plain boiled noodles. Delicious.

Steps:

• Heat oil in a fry pan or wok.
• Add meat and stir fry till tender.
• Remove and put aside.
• Add garlic and onion to fry pan.
• Stir fry till onion is translucent.
• Add vegetables and fry quickly.
• Return the meat and add the sauces.
• Stir fry til heated through.

Steps:

• Slice beef thinly into 1 inch square. Put in a bowl and marinate for 1 hour.
• Heat wok and add 1 T oil, stir fry vegetable until crisp tender.
• Pour in seasoning sauce for veg, blend well and arrange vegetable on plate.
• Heat wok again and stir fry beef in 4 T oil till light brown, set aside.
• In the same wok, stir fry ginger and green onions.
• Add beef stir quickly then add the seasoning sauce.
• Stir until thickened and heated through.
• Pour over vegetable and serve with rice.

Steps:

• Make a marinade by combining the fish sauce, chile peppers, and garlic in a shallow dish.
• Lay beef into the marinade, turning to coat.
• Marinate beef in refrigerator 8 hours to overnight.
• Remove the beef from the marinade and shake off excess liquid. Discard the remaining marinade.
• Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Cook and stir beef in hot oil until hot but slightly pink in the center, 3 to 5 minutes; remove from oil with a slotted spoon to a plate lined with paper towel.
• Heat remaining tablespoon peanut oil in the skillet; cook and stir asparagus in hot oil until tender, about 5 minutes.
• Pour beef stock into the pan and bring to a simmer.
• Return the beef to the pan. Add the basil and continue cooking until hot, about 1 minute more.

Steps:

• Slice the chicken into thin bite-size strips.
• In a bowl, mix soy sauce, oyster sauce, five-spice powder and black pepper and add in the chicken strips and give it all a good mix till the chicken pieces are coated evenly.
• Leave to marinate for atleast 30 minutes.
• Heat a wok over high heat, and when hot, add the oil.
• Stir-fry the garlic and ginger for about 30 seconds before adding the chicken and its marinade and cook for about 6-8 minutes or so stirring constantly (till the chicken is cooked).
• Add the vegetables and chillies to the wok, and fry briskly for a minute.
• Pour in the hot chicken stock and add the dark soy sauce and give it a good stir.
• Mix cornflour in hot water till dissolved and pour into the wok.
• Stir until the sauce is thickened, season to taste, and serve straight away.

Steps:

• Place the beef in a bowl with the soy, five-spice, rice wine, chilli and cornflour, and season with black pepper. Mix well so the beef is completely coated in the thick paste and leave to marinate for at least 10 mins but 30 mins is better.
• Heat 2 tbsp of oil in a wok until very hot. Add the beef to the wok, but do not overcrowd the pan - the beef needs to be in a single layer. If necessary, cook the beef in batches. Fry the beef vigorously for about 3 mins until brown and crisp and scoop onto a plate.
• When all the beef is cooked give the wok a quick wipe out. Heat the remaining oil and stir fry the peppers and broccoli for a minute then pour over the stock and add the oyster sauce. Simmer everything together for 1 min then add the beef to the wok and boil briefly to thicken the sauce then serve straight away with rice or noodles.

Steps:

• Combine oyster and soy sauces along with sesame oil, sugar and cornflour in a small bowl.
• Set aside.
• Heat 1 tablespoon of the peanut oil in a wok.
• Swirl to coat.
• Add half the beef and stir fry until browned.
• Remove and set aside.
• Repeat with the remaining peanut oil and beef and remove and set aside.
• Add garlic, ginger and chilli to the wok.
• Cook for 30 seconds.
• Add onion and capsicum and stir fry for 1 minute.
• Return the beef to the pan along with the combined sauces.
• Stir to warm through.
• Serve immediately with rice.