Brooklyn Wiseguy-Cantonese Beef With Oyster Sauce Recipe

Name: Brooklyn Wiseguy-Cantonese Beef With Oyster Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 - 2 1 1/2-2 lbs sirloin steaks or 1 1/2-2 lbs New York strip steaks (this weight should be no more than 2 or 3 whole steaks, which can be cut in half portions to serve 4); Marinade; 2 tablespoons soy sauce; 2 tablespoons sesame oil; 2 2 tablespoons gin or 2 tablespoons rice wine; 1 tablespoon fresh ground black pepper; Sauce; 3 1/2 tablespoons oyster sauce; 1 1 tablespoon gin or 1 tablespoon rice wine; 1 teaspoon sugar; 3/4 3/4 cup chicken stock or 3/4 cup broth; 1 tablespoon cornstarch (mixed to a smooth paste in 2 tbs cold water); Stir fry; 1 -2 tablespoon peanut oil or 1 -2 tablespoon vegetable oil; 2 tablespoons fresh garlic, minced; 1 teaspoon fresh ginger, minced; 2 small onions or 1 large onion, cut in 1/2 inch thick chunks or slivers; 1/2 cup sliced mushrooms; 6 cherry tomatoes, halved or 2 small firm ripe tomatoes, cut in bite size chunks; Garnish; 1/2 head iceberg lettuce, shredded; 1 teaspoon sesame oil; 1 teaspoon rice vinegar or 1 teaspoon white vinegar

Servings: persons

1 1/2 - 2 1 1/2-2 lbs sirloin steaks or 1 1/2-2 lbs New York strip steaks (this weight should be no more than 2 or 3 whole steaks, which can be cut in half portions to serve 4)
Marinade
2 tablespoons soy sauce
2 tablespoons sesame oil
2 2 tablespoons gin or 2 tablespoons rice wine
1 tablespoon fresh ground black pepper
Sauce
3 1/2 tablespoons oyster sauce
1 1 tablespoon gin or 1 tablespoon rice wine
1 teaspoon sugar
3/4 3/4 cup chicken stock or 3/4 cup broth
1 tablespoon cornstarch (mixed to a smooth paste in 2 tbs cold water)
Stir fry
1 -2 tablespoon peanut oil or 1 -2 tablespoon vegetable oil
2 tablespoons fresh garlic, minced
1 teaspoon fresh ginger, minced
2 small onions or 1 large onion, cut in 1/2 inch thick chunks or slivers
1/2 cup sliced mushrooms
6 cherry tomatoes, halved or 2 small firm ripe tomatoes, cut in bite size chunks
Garnish
1/2 head iceberg lettuce, shredded
1 teaspoon sesame oil
1 teaspoon rice vinegar or 1 teaspoon white vinegar

1
Mix marinade ingredients and rub into steaks.
2
Let sit for 20 minutes.
3
Mix together ingredients for sauce and set aside.
4
Toss lettuce with oil and vinegar and divide onto individual serving plates (or 1 large serving plate).
5
Heat a wok or heavy based pan, then add oil to coat.
6
When oil is very hot, add garlic, ginger, onions, and mushrooms, and stir-fry on high heat until crisp cooked (about 3 minutes), turning constantly to avoid scorching.
7
Add tomatoes and cook another minute or so, then add sauce mixture.
8
Bring to a boil, then lower heat to simmer for about 2 minutes, until sauce thickens.
9
Cover and keep warm.
10
Broil, grill, or pan-cook the steaks to your taste.
11
Place hot steaks on lettuce and spoon some sauce and vegetables over each steak and lettuce portion.
12
Serve with white rice- and a knife.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 1/2 - 2 1 1/2-2 lbs sirloin steaks or 1 1/2-2 lbs New York strip steaks (this weight should be no more than 2 or 3 whole steaks, which can be cut in half portions to serve 4), Marinade, 2 tablespoons soy sauce, 2 tablespoons sesame oil, and more.

Yes, Brooklyn Wiseguy-Cantonese Beef With Oyster Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brooklyn Wiseguy-Cantonese Beef With Oyster Sauce

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