Cantonese Beef in Oyster Sauce
Cantonese Beef In Oyster Sauce is an moderately easy dinner. Made with 1 (8 to 10 oz.) beef flank steak, 1 tsp. sugar, 2 tbsp. rice wine or dry sherry, 1 egg and 1/4 c. vegetable oil, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Cut beef into thin slices about 1 1/2 inches across.
In a medium bowl, combine sliced beef, a pinch of salt, pepper, sugar, soy sauce, wine or sherry, cornstarch and egg.
Let stand 20 to 30 minutes.
Cut each Chinese cabbage leaf into 2 or 3 pieces. Preheat a wok or large skillet over high heat.
Add 2 tablespoons oil.
When oil smokes, add cabbage pieces.
Stir-fry 1 1/2 to 2 minutes, or until leaves become limp.
Quickly remove with a slotted spoon; place cabbage in a serving dish.
π· Perfect Pairings
Complete your meal with these
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