Brooklyn Wiseguy-Cantonese Beef With Oyster Sauce
- Ready In:
- 35mins
- Ingredients:
- 19
- Serves:
-
2-6
ingredients
- 1 1⁄2 - 2 1 1/2-2 lbs sirloin steaks or 1 1/2-2 lbs New York strip steaks (this weight should be no more than 2 or 3 whole steaks, which can be cut in half portions to serve 4)
-
Marinade
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 2 tablespoons gin or 2 tablespoons rice wine
- 1 tablespoon fresh ground black pepper
-
Sauce
- 3 1⁄2 tablespoons oyster sauce
- 1 1 tablespoon gin or 1 tablespoon rice wine
- 1 teaspoon sugar
- 3⁄4 3/4 cup chicken stock or 3/4 cup broth
- 1 tablespoon cornstarch (mixed to a smooth paste in 2 tbs cold water)
-
Stir fry
- 1 -2 tablespoon peanut oil or 1 -2 tablespoon vegetable oil
- 2 tablespoons fresh garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 small onions or 1 large onion, cut in 1/2 inch thick chunks or slivers
- 1⁄2 cup sliced mushrooms
- 6 cherry tomatoes, halved or 2 small firm ripe tomatoes, cut in bite size chunks
-
Garnish
- 1⁄2 head iceberg lettuce, shredded
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar or 1 teaspoon white vinegar
directions
- Mix marinade ingredients and rub into steaks.
- Let sit for 20 minutes.
- Mix together ingredients for sauce and set aside.
- Toss lettuce with oil and vinegar and divide onto individual serving plates (or 1 large serving plate).
- Heat a wok or heavy based pan, then add oil to coat.
- When oil is very hot, add garlic, ginger, onions, and mushrooms, and stir-fry on high heat until crisp cooked (about 3 minutes), turning constantly to avoid scorching.
- Add tomatoes and cook another minute or so, then add sauce mixture.
- Bring to a boil, then lower heat to simmer for about 2 minutes, until sauce thickens.
- Cover and keep warm.
- Broil, grill, or pan-cook the steaks to your taste.
- Place hot steaks on lettuce and spoon some sauce and vegetables over each steak and lettuce portion.
- Serve with white rice- and a knife.
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