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Beef with Cantonese Oyster Sauce

This is a classic Cantonese recipe in which any combination of vegetables can be used. Broccoli may be used instead of mangetouts, bamboo shoots instead of baby corn cobs, and white or black mushrooms instead of straw mushrooms, for example.

ingredients

serves 4
275 - 350 g (10 - 12 oz) rump steak
5 ml (1 tsp) light brown sugar
15 ml (1 tbsp) light soy sauce
10 ml (2 tsp) Chinese rice wine or dry sherry
10 ml (2 tsp) cornflour paste
115 g (4 oz) mangetouts
115 g (4 oz) baby corn cobs
115 g (4 oz) straw mushrooms
1 spring onion
300 ml (1/2 pint) 1/4 cups vegetable oil
few small pieces of fresh root ginger
2.5 ml (1/2 tsp) salt
30 ml (2 tbsp) oyster sauce

method

1. Cut the beef into thin strips. Place in a bowl and add the sugar, soy sauce, rice wine or dry sherry and cornflour paste. Mix well and set aside to marinate for 25 - 30 minutes.

2. Top and tail the mangetouts and cut the baby corn cobs in half. If using canned straw mushrooms, drain them. If the straw mushrooms are large, cut them in half, but leave whole if they are small. Cut the spring onion into short sections.

3. Heat the oil in a preheated wok and stir-fry the beef until the colour changes. Remove with a perforated spoon and drain.

4. Pour off the excess oil, leaving about 30 ml (2 tbsp) in the wok, then add the spring onion, ginger and the vegetables. Stir-fry for about 2 minutes with the salt, then add the beef and the oyster sauce. Blend well and serve.

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