How to cook Beef with Oyster Sauce

Cook Time: 5 minutes
Total Time: 5 minutes

Ingredients:

    * 10 - 12 ounces (275 - 350 grams) beef steak, such as topside rump
    * 4 - 6 small dried Chinese mushrooms, soaked
    * about 1 pint (500 ml, 2 cups) seasoned oil* (see below)
    * a few small bits of fresh ginger root
    * 1 spring onion, cut into short sections
    * 4 ounces (115 grams) mangetout (snow peas), topped and tailed
    * 1/2 small carrot, thinly sliced
    * 1/2 teaspoon salt
    * 1/2 teaspoon soft brown sugar
    * 2 tablespoons oyster sauce
    * For the marinade:
    * 1/2 teaspoon soft brown sugar
    * 1 tablespoon dark or light soy sauce
    * 2 teaspoons Chinese rice wine
    * 1/2 teaspoon bicarbonate of soda or baking powder
    * 2 teaspoons thick cornflour (cornstarch) paste - (1 part cornstarch with 1.2 parts cold water)
    * 1 tablespoon oil

Preparation:

Cut the beef across the grain into thin slices about the size of a large postage stamp, and marinate in the marinade for several hours - overnight if possible. Squeeze dry the mushrooms and discard any hard stalks.
Heat the oil in a preheated wok until medium hot (300 - 325 degrees F.), blanch the beef for about 40 - 50 seconds, stir to separate the slices, then remove as soon as the color changes. Drain. Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry the vegetables for 1 minute, add the salt and sugar, continue stirring for another minute, then add the beef and the oyster sauce, blend well and serve hot. Serves 4.