Cantonese Beef In Oyster Sauce Recipe

Name: Cantonese Beef In Oyster Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 to 10 oz.) beef flank steak; 1 tsp. sugar; 2 Tbsp. rice wine or dry sherry; 1 egg; 1/4 c. vegetable oil; 2 tsp. finely chopped ginger root; 1/2 tsp. freshly ground pepper; 1 Tbsp. light soy sauce; 1 Tbsp. cornstarch; 1 small Chinese cabbage; 1 green onion, chopped; 1 1/2 Tbsp. oyster sauce

Servings: persons

1 (8 to 10 oz.) beef flank steak
1 tsp. sugar
2 Tbsp. rice wine or dry sherry
1 egg
1/4 c. vegetable oil
2 tsp. finely chopped ginger root
1/2 tsp. freshly ground pepper
1 Tbsp. light soy sauce
1 Tbsp. cornstarch
1 small Chinese cabbage
1 green onion, chopped
1 1/2 Tbsp. oyster sauce

1
Cut beef into thin slices about 1 1/2 inches across.
2
In a medium bowl, combine sliced beef, a pinch of salt, pepper, sugar, soy sauce, wine or sherry, cornstarch and egg.
3
Let stand 20 to 30 minutes.
4
Cut each Chinese cabbage leaf into 2 or 3 pieces. Preheat a wok or large skillet over high heat.
5
Add 2 tablespoons oil.
6
When oil smokes, add cabbage pieces.
7
Stir-fry 1 1/2 to 2 minutes, or until leaves become limp.
8
Quickly remove with a slotted spoon; place cabbage in a serving dish.

296

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 12 ingredients. The key ingredients include: 1 (8 to 10 oz.) beef flank steak, 1 tsp. sugar, 2 Tbsp. rice wine or dry sherry, 1 egg, and more.

Yes, Cantonese Beef In 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.

Cantonese Beef In Oyster Sauce

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