4:32 AM
This recipe contains my go-to stir fry sauce. All I ever have to do is pick out whatever protein and vegetables I want and use this sauce to stir fry everything up and I can have a great dinner on the table in minutes. Okay…maybe not minutes…but in less than half an hour. Enjoy!
Beef, Asparagus, and Mushroom with Oyster Sauce Stir Fry
Source: Lo Huynh (4 servings)
Beef:
½ pound New York steak or flank steak, sliced against the grain, cut into 1″ x 2″ strips
3 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine
1 teaspoon corn starch
Ingredients:
¼ each red onion, julienned
3 stalks scallions, cut into 2″ pieces
½ pound asparagus, ends trimmed off and cut into 2″ to 3″ pieces
1 cup mushrooms , sliced
2 tablespoons canola oil
Sauce:
2 teaspoons soy sauce
2 teaspoons oyster sauce
¼ teaspoon granulated sugar
1 teaspoon sesame oil
1 teaspoon chili garlic sauce {Rooster/sriracha brand}, optional
Directions:
1. Combine the beef ingredients together and let marinate for about 15 minutes.
2. Mix the sauce ingredients together and set aside.
3. In a wok, heat 2 tablespoons of canola oil. Add the beef and cook until medium rare. Set aside.
4. Add the asparagus, mushrooms, and red onions and cook for a couple minutes or until the asparagus is cooked but still crisp.
5. Add the meat back to the wok.
6. Add the sauce ingredients and cook for a couple minutes until everything is heated up.
7. Add the scallions and and saute for a minute.
8. Serve with steamed rice.
BEEF WITH ASPARAGUS IN OYSTER SAUCE
1/2 tsp black peppercorns
1/2 tsp Szechuan peppercorns or green or red peppercorns
2 tbsp oyster sauce
1 tbsp soya sauce
1 tbsp chicken stock or water
2 tsp cornstarch
2 tbsp vegetable oil
2 tsp minced ginger root
2 tsp minced garlic
1 small onion, sliced
12 oz (350 grams) flank steak, thinly sliced across the grain
1 lb asparagus, cut into 2-inch segments
Combine peppercorns. Coarsely grind in a pepper grinder, mortar and pestle, or by crushing with a wine bottle between two sheets of waxed paper.
In a small bowl, combine oyster sauce, soya sauce, chicken stock or water and cornstarch. Mix well until cornstarch is dissolved. Set sauce mixture aside.
In a large nonstick skillet or wok, heat 2 teaspoons oil over medium-high heat for 30 seconds.
Add ginger root, garlic and onion. Stir-fry 1 minute or until fragrant.
Add beef and cook, stirring to separate pieces, about 2 minutes.
Season with mixed peppercorns.
Add asparagus; toss to mix and cook 2 minutes.
Add sauce mixture; stir and cook until thickened
Transfer to a serving platter and serve immediately.
Serves 4.
Beef, Asparagus, and Mushroom with Oyster Sauce Stir Fry
Source: Lo Huynh (4 servings)
Beef:
½ pound New York steak or flank steak, sliced against the grain, cut into 1″ x 2″ strips
3 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine
1 teaspoon corn starch
Ingredients:
¼ each red onion, julienned
3 stalks scallions, cut into 2″ pieces
½ pound asparagus, ends trimmed off and cut into 2″ to 3″ pieces
1 cup mushrooms , sliced
2 tablespoons canola oil
Sauce:
2 teaspoons soy sauce
2 teaspoons oyster sauce
¼ teaspoon granulated sugar
1 teaspoon sesame oil
1 teaspoon chili garlic sauce {Rooster/sriracha brand}, optional
Directions:
1. Combine the beef ingredients together and let marinate for about 15 minutes.
2. Mix the sauce ingredients together and set aside.
3. In a wok, heat 2 tablespoons of canola oil. Add the beef and cook until medium rare. Set aside.
4. Add the asparagus, mushrooms, and red onions and cook for a couple minutes or until the asparagus is cooked but still crisp.
5. Add the meat back to the wok.
6. Add the sauce ingredients and cook for a couple minutes until everything is heated up.
7. Add the scallions and and saute for a minute.
8. Serve with steamed rice.
BEEF WITH ASPARAGUS IN OYSTER SAUCE
1/2 tsp black peppercorns
1/2 tsp Szechuan peppercorns or green or red peppercorns
2 tbsp oyster sauce
1 tbsp soya sauce
1 tbsp chicken stock or water
2 tsp cornstarch
2 tbsp vegetable oil
2 tsp minced ginger root
2 tsp minced garlic
1 small onion, sliced
12 oz (350 grams) flank steak, thinly sliced across the grain
1 lb asparagus, cut into 2-inch segments
Combine peppercorns. Coarsely grind in a pepper grinder, mortar and pestle, or by crushing with a wine bottle between two sheets of waxed paper.
In a small bowl, combine oyster sauce, soya sauce, chicken stock or water and cornstarch. Mix well until cornstarch is dissolved. Set sauce mixture aside.
In a large nonstick skillet or wok, heat 2 teaspoons oil over medium-high heat for 30 seconds.
Add ginger root, garlic and onion. Stir-fry 1 minute or until fragrant.
Add beef and cook, stirring to separate pieces, about 2 minutes.
Season with mixed peppercorns.
Add asparagus; toss to mix and cook 2 minutes.
Add sauce mixture; stir and cook until thickened
Transfer to a serving platter and serve immediately.
Serves 4.
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