Ma Dashper's Recipes

Welcome to the recipe vault!

 

Here you will find a series of tried and tested recipes that have tickled my tastebuds, and those of my friends and family, over the years...

Lee’s beef in oyster sauce (serves 4)

Ingredients:

  • 2 lb of good steak cut into roughly 1/4 inch thick strips.

Marinade

  • 3 large cloves of garlic crushed and finely chopped

  • 1 thumb sized piece of fresh ginger cut into short slices, as thinly as possible

  • 1 dessert spoon of light soy sauce

  • 1 tablespoon of dry sherry or shoosing

  • 1 teaspoon of sugar

  • 1 dessert spoon of vegetable or sun flower oil

  • 1/4 teaspoon of bicarbonate of soda

  • 1 teaspoon of cornflour

For cooking

  • 2 tablespoon oil for stir frying (ground nut or peanut oil or see Lee’s tip for nut oils on the hints page)

  • 1 dessert spoon of dark soy sauce

  • 1 teaspoon of sugar

  • 1 tablespoon of dry sherry

  • 2 tablespoon of oyster sauce (Lee suggests using Lee Kum Kee ‘Panda Brand’ which you can usually get in Chinese supermarkets. Do not use Sharwoods, it’s too watery and does not have the right flavour).

  • 1/2 pint of chicken stock (it must be fresh as a concentrate will be too salty)

  • Cornflour to thicken

Here’s what you do:

Step 1 - Heat the oil in the wok until beginning to smoke. Stir-fry the beef until just sealed.

Step 2 - Add rest of ingredients in the order listed.

Step 3 - Bring the sauce to the boil and thicken to gravy consistency.

Step 4 - This can then be served on a bed of lightly steamed green vegetables of your choice such as broccoli, pak choi, mange tout or sugar snap peas.

Kitchen implements required:

  • Chopping board

  • Sharp knife

  • wok

#chinese #beef #meat #oystersauce

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© 2015 by Fay Dashper-Hughes. 

 

Where some of the recipes on this website might have started out as recipes from published chefs, I have amended them and developed them to my taste. Where they remain materially similar to the original recipe I have endeavoured to make sure that the original recipe was already freely available, and I always credit the source. No infringement of intellectual property rights is intended.