I haven’t had oyster sauce to use since we left the U.S. To be honest, the last time I used it I didn’t really think it was made from oysters.
And it’s as good as I remember it, adding a great depth of flavor. Coupled with the mushroom soy sauce, this was a wonderful stir-fry.
I can only claim credit for combining the right ingredients.
I found the sugar snap peas in the frozen vegetable section – haven’t seen those in ages either.
I used veal rather than beef as it’s hard to find beef suitable for stir-frying here. I think beef would be better.
Stir-Fried Beef with Oyster Sauce
Total time: 30 minutes
- 10oz (300gr) beef flank steak or any beef suitable for stir-frying, sliced
- 1 tbs sweet soy sauce substitute regular soy sauce and 1/2 tsp sugar
- 1 tbs mirin substitute sherry
- 1 tsp cornstarch
- 1 medium leek, trimmed and sliced
- 2 cloves garlic, minced
- 2 tbs minced ginger
- 4oz (120gr) mushrooms, sliced
- 4oz (120gr) snap peas
- 1/2 cup bean sprouts
- 1/2 cup water chestnuts, sliced
- 1 tsp sesame oil
- 2 tsp olive oil
- 1 tbs mushroom soy sauce substitute 1 tsp regular soy sauce
- 2 tbs oyster sauce
- 2 tsp cornstarch dissolved in
- 1/2 cup (4oz, 120ml) beef stock
- Basmati Rice:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 cup (8oz, 240ml) chicken stock
- Mix sweet soy sauce, mirin and 1 tsp cornstarch
- Add beef, stir and set aside to marinate.
- Heat oils in large nonstick skillet over medium-high heat.
- Add leeks, mushrooms, and stir-fry for 4 minutes.
- Add snap peas, water chestnuts, garlic, ginger and stir-fry another 2 minutes.
- Remove vegetables and set aside.
- Add beef to skillet and stir-fry 3 – 5 minutes, until brown.
- Return vegetables to skillet.
- Add mushroom soy sauce, oyster sauce and stir-fry briefly.
- Add cornstarch / beef stock mixture, heat, stirring, until thickened.
- Serve over rice.
- Basmati Rice:
- Melt butter in small saucepan over medium heat.
- Add rice and sauté, stirring for 2 – 3 minutes.
- Add stock, cover and simmer, 15 minutes
I went to school today.
I thought I was going to third grade, but I was with a mix of students between 6 and 12 years old.
I have no idea what the criteria was….
It’s a local school of about 90 students from 3 to 12 years old.
They all very proudly said ‘Hello’ to me, but that was the extant of their English – except for one little boy who confided that he was ‘English’.
I gave them maps of the U.S. and showed them pictures of state birds and animals and flowers.
They asked about schools and I showed them a yellow school bus and a peanut butter and jelly sandwich.
They were very excited that I had a ‘tablet’ with pictures on it.
Sadly, I forgot to get a picture of a ‘cowboy’ – but I did have a Tonka truck.
The younger ones just surrounded me so they could see the photos and ask questions. There were 2 older girls who sat in the back and were not very interested…. But, then, I didn’t expect to be talking to that age. It would be a bit hard to have things interesting to 6 year-old’s and 12 year-old’s.
The amazing part was when I was about half-way through the material the bell rang and we were done. The 30 minutes flew by. I wanted to say ‘Wait – I haven’t gotten to the good stuff yet!’.
It was fun.
And none of them noticed that my French wasn’t perfect.
At least, I don’t think they did…..