Thai cuisine · Meat & Kebab

Beef in Oyster Sauce

Strips of beef stir-fried in a flash in the wok with oyster sauce, mushrooms and spring onions.

Ingredients · for 4 servings

• 500g beef (rump or sirloin)
• 250g button mushrooms
• 1 onion
• 4 spring onions
• 4 garlic cloves
• 3 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1 tsp cornstarch
• 1/2 tsp white pepper
• 3 tbsp oil

Instructions

1. Cut the beef across the grain into thin strips and marinate for 10 minutes with the cornstarch, light soy sauce and white pepper.
2. Quarter the mushrooms, cut the onion into wedges and the spring onions into 3cm pieces, and roughly chop the garlic.
3. Stir the oyster sauce, dark soy sauce, sugar and 4 tbsp water together into a sauce and have it ready – once the wok is going there's no time to measure.
4. Heat the oil in the wok almost to smoking point, fry the garlic for 15 seconds, then sear the beef in a single layer for 1–2 minutes and remove it again.
5. Fry the onion and mushrooms over full heat for 2–3 minutes until the mushrooms have taken on colour and the liquid they released has evaporated.
6. Return the beef along with the sauce, fold in the spring onions, toss for 30 seconds and serve immediately with rice.