Passport & Plate - Beef oyster sauce stirfry
Thailand | Saturday, February 28, 2015 | 6 photos
Ingredients
1/4 cup oyster sauce
2 tablespoons dark soy sauce
2 teaspoons cornflour
500g beef rump steak, trimmed, thinly sliced
2 tablespoons vegetable oil
4 green onions, cut into 2cm lengths
2 garlic cloves, finely chopped
1 bunch baby spinach trimmed, stems and leaves chopped
2 zucchini, halved lengthways, sliced diagonally
Steamed jasmine rice, to serve
How to prepare this recipeCombine oyster sauce, soy sauce, and cornflour in a bowl. Place beef in a glass or ceramic dish. Add half the sauce mixture. Toss to coat. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits. Set remaining sauce aside.
Step 2 Heat wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry a third of the beef for 2 to 3 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining beef in 2 batches. If necessary, carefully wipe the wok clean with a paper towel between batches.
Step 3 Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened. Add garlic. Stir-fry for 1 minute or until fragrant. Add chopped baby spinach and zucchini. Stir-fry for 2 to 3 minutes or until tender. Return beef to wok. Add choy sum leaves and remaining sauce mixture. Stir-fry for 1 to 2 minutes or until sauce thickens. Serve with rice.
The story behind this recipeMy partner and I first tasted this beautiful dish at our Hotel in Thailand. It was so good that every night around 11pm the hotel staff would make it especially for us. It was our midnight feast:)
The other restaurants did not compare to our hotels way of cooking it.
The chef invited us into the kitchen and taught us the recipe.
What a delight! We make it at home up to now
