Cookie Information

This site requires cookies to ensure you get the best experience on our website. Click the button below to accept this. You can change your cookie settings at any time.

Login

THAI STIR-FRIED BEEF WITH OYSTER SAUCE

Andrew Rudd
Rating

Serves:

Cook Time:

©copyright

6

20 mins

Add to favourites

Ingredients

500g fillet steak, cut into thin strips (you can also use rump)

2 tbsps soy sauce

1 tbsp cornflour

3 tbsps vegetable oil

1 tbsp garlic, chopped

1 tbsp ginger root, finely chopped or grated

1 green pepper, deseeded and cut into strips, optional

1 red pepper, deseeded and cut into strips, optional

1 yellow pepper, deseeded and cut into strips, optional

1 red chilli, deseeded and cut into thin strips

1 green chilli, seeds removed and cut into thin strips

250g mushrooms, mixed - such as shiitake, oyster or straw

3 tbsps oyster sauce

2 tsps sugar

2 tsps fish sauce

½ lime, juiced

4 spring onions, cut into short lengths

1 pinch black pepper

Overview

This is such simple recipe and is so quick to prepare. It is without a doubt one of the most popular dishes that we serve in Medley. Why not try this as one of the dishes if you are doing a themed Thai evening. It may be worthwhile frying the vegetables with a window open in the kitchen. The chilli and garlic combined may produce very strong aromas that can irritate your eyes and throat. Just a word of warning...

Method

  • Mix together the soy sauce and cornflour. Add the steak and mix well. Leave to marinate at room temperature for 2 hours.
  • Heat 1 tablespoon of oil in a wok. Add the garlic, ginger, peppers (green, red, yellow) and chilli and fry for 1-2 minutes until softened but not brown.
  • Add the steak to the wok. Cook for about 4 minutes, or until the meat is browned and tender. Remove from the heat and cover to keep warm.
  • Heat the remaining oil in a separate pan. Add the mushrooms. Stir-fry until golden brown. Add the sautéed mushrooms into the stir-fry in the wok.
  • In a separate small pan, combine the oyster sauce, sugar, fish sauce, lime juice, and spring onions. Mix well and add pepper to taste, if required. Cook for 2 minutes.
  • Pour the oyster sauce over the stir-fry and mix well to combine. You can also give it one last blast of heat in your wok, when all the ingredients are included.
  • Serve immediately with fluffy steamed rice.
  • Tip: When you are making your rice, add a few cardamom pods, ½ stalk of bruised lemongrass and ½ tsp ground turmeric into the cooking water to make a lovely fragrant rice.
In order to review and rate this recipe please Sign In here.