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Thursday, June 7, 2012

Beef with Oyster Sauce





From the kitchen of One Perfect Bite...This dish is a favorite of the Silver Fox. He is a committed carnivore and the relative lack of vegetables in this stir-fry make it more to his liking than some of the other Asian-inspired dishes I make. He also likes the sweet and salty flavor of good oyster sauce. Traditionally, the sauce was made by simmering oysters in water until the juices caramelize into a thick brown sauce with a rich flavor that the Japanese call umami. These days shortcuts are taken to produce that flavor at a lower cost. Most oyster sauce today is made with a base of oyster extract to which salt, sugar and cornstarch are added. Soy sauce and MSG can also often added to deepen flavor and color. One of the techniques that improves the flavor of this dish is velveting. Velveting is a technique that is used in Chinese cuisine for preserving the moisture of meat while cooking. It literally softens the texture of animal protein by pre-coating it in a mixture that can contain oil, eggwhite, cornstarch and sherry or Chinese rice wine. Meat treated in this fashion can then be sauteed, stir-fried, deep-fried, simmered or boiled and still retain its moisture. This is an easy dish to prepare and can be table ready in 30 minutes. Better still, it is delicious. I hope you'll give this recipe a try. Here's how beef in oyster sauce is made.

Beef with Oyster Sauce...from the kitchen of One Perfect Bite inspired by Nancie McDermott

Ingredients:

2 tablespoons soy sauce
1 tablespoon dry sherry or Shaoxing rice wine
1 teaspoon cornstarch
3/4 pound thinly sliced beef
2 tablespoons oyster sauce
1 tablespoon chicken stock or water
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
2 teaspoons chopped fresh ginger
3/4 cup shredded carrots
3 tablespoons thinly sliced green onions

Directions:

1) Combine soy sauce, sherry and cornstarch in a medium bowl, stirring to mix well. Add beef and toss to coat it evenly. Let sit for 10 minutes.
2) Combine oyster sauce, chicken stock, sugar and salt in another small bowl, stirring to mix well.
3) Heat a wok or large high-sided skillet. Add oil and heat until it shimmers. Add ginger and toss or stir until fragrant. Add beef to pan, and cook without stirring for about a minute and then toss or stir.
4) Add carrots and cook, stirring, until they are softened, about 30 seconds. Add oyster sauce mixture and toss to coat ingredients. Cook until beef is cooked and sauce thickens. Add green onions and toss to combine. Transfer to a serving dish and serve immediately. Yield: 4 servings.








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26 comments :

Ginny said...

This looks delicious!!!! I have always wondered exactly what oyster sauce is, and was going to ask you. Thanks for the info!!!

Bits of Taste said...

This looks awesome! Must be tasty!

anne said...

One of my fave Chinese dish ! One committed carnivore here ! lol Most Asian-inspired dishes tend to have more veggies than meat and sometimes you might think , is this a vegetarian dish ?! :D

Coleens Recipes said...

Sounds delicious, how necessary is the oyster sauce? I've never used it.

Lenia said...

Although I am not a carnivore I admit that this dish looks amazing!
Blessings,dear Mary!

Kim said...

My man is a real carnovore too! I bet he will love this dish! Oyster sauce as a rich taste that we love around here! Love this recipe, Mary. Have a nice day!

Inspired by eRecipeCards said...

Love the Silver FOx... Just enough veggies to make the photo pretty! I'm gonna play my guy card and agree that this is about the best stir fry I have seen for just that reason!

Marcellina said...

Fabulous! My mouth is watering! I must try the velveting technique. It sound interesting. We always wonder why the chinese restaurant chicken is always so amazingly moist. I was thinking this could be their trick!

lea said...

Can't wait to try this! And thank you for the information about the cooking procedure...

My Little Space said...

This sounds really delicious even I'm not a beef person. I bet your family will love this.
Have a great day, Mary.
Blessings
Kristy

Jenn said...

Love beef with oyster sauce. Can't wait to try this recipe! Although I don't do it often, I firmly believe in velveting. It gives the meat such a wonderfully, tender texture. If I wasn't so lazy, I would do it every time I made a stir fry!

Linda A. Thompson Ditch said...

This looks wonderful. My husband doesn't care for Asian flavors, but perhaps he would go for this one with all of that beef! Maybe if I call it sauteed beef instead? Humm...

Shug said...

Very interesting...I have always wondered how the Chinese places make the meat so tender...
I have a couple of boys that hang out around here, who I know would love to dig into that dish, right now!
Have a great day....

Anna C said...

Your beef dish looks so appetizing.

Nita said...

It looks amazing! Should be tasty!

The Café Sucré Farine said...

This certainly looks like a meat lovers delight! The ingredients sound delicious!

Tanna at The Brick Street Bungalow said...

I have to agree with the Silver Fox on this one!! Sounds divine. blessings ~ tanna

Salsa Verde said...

Hi Mary,
What a fantastic combination and it look so delicious!
Cheers,
Lia.

Blond Duck said...

I've never tried this!

Miss Meat and Potatoes said...

YUM! I'm with the Silver Fox on this one! Thanks for sharing.

GLENDA CHILDERS said...

This really does look easy ... and delicious.

Suzie said...

Oh this looks great and one my hubs would appreciate too. Going on my "must try" list :)

Claudia said...

I never understood the origins of oyster sauce - I love the background. The Silver Fox has good taste - I love my vegetables but this is indeed a favorite of mine.

Jersey Girl Cooks said...

I think my other half would like this meat filled dish too. It looks so delcious!

Dining Alone said...

my husband doesnt like veggies in his stir fry either, he would totally love this!

Cheah said...

Bet the slices of beef must be tender and delicious with the oyster sauce.

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