Beef in Oyster Sauce

Tender, sticky, silky Beef in a satisfying savory Oyster sauce with the crunch of green vegetables served over warm Rice makes for an excellent weeknight dinner. This Chinese staple is quick and simple to put together and bursting with nurtrients. This dish would go well with most green vegetables including Broccoli, Asparagus, Green Peppers and Chili Peppers.

You can prep. this recipe in advance by washing and chopping your veg, mixing your Sauce and chopping and marinating your Beef. However, marinate your Beef in advance with Olive Oil, Soy Sauce only. 15 minutes before cooking, bring your Marinated Beef out of the fridge, add Baking Soda and Corn Starch, mix well and let sit at room temp. for 15 minutes.

Organic Ingredients: Serves 4

2 Lbs. Grass Fed Beef Top Sirloin, cut thin, against the grain, into bite size rectangles. Rib Eye, Rump and New York Strip would also bode well.
1 Small Yellow Onion, sliced into thin crescents
5 Spring Onions, white parts only, cut into 1 inch pieces
5 Garlic Cloves, peeled and sliced thin
A Large Thumbs worth, or two tbsps. thinly sliced Ginger, no skin
2 Baby Bok choy, white and green parts separated. White cut into thin crescents, green part left as is
8oz. or 2 Cups Snowpeas
2 Tbsps. Extra Virgin Olive Oil, or Avocado Oil for cooking
1 Tsp. Toasted Sesame Seeds, for garnish

Marinade:

1 Tsp. Baking Soda
2 Tbsp. Tamari or Dark Soy Sauce
1 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Heaped Corn Starch

Sauce:

1 Cup Chicken Stock (I’m using 1 Tsp. Better than Bouillon dissolved in Water)
4 Tbsps. Oyster Sauce
2 Tbsps. Tamari or Dark Soy Sauce
1 Tbsp. Brown Sugar
1 Tsp. Sesame Oil
1 Tbsp. Heaped Corn Starch

Method:

The first order of business is to marinate your Beef. In a large bowl mix chopped Beef with Marinade Ingredients and set aside while you ready the rest of your ingredients.

Mix all the Sauce Ingredients together well.

Once ingredients are washed, dried, chopped and ready to go, heat a large wok or pan to high heat with 1 Tbsp. Olive Oil. Using kitchen tongs add in your Beef one by one but quickly, into the hot oil, add only enough Beef so that they don’t overlap. Cook for one minute, turn and cook for another minute and remove from Oil and set aside on a plate. I do this in three batches. It’s a fun memory game to try to remember which pieces of Beef went in first; it helps to work clockwise. Once all your Beef is cooked and plated add another tbsp. Olive Oil and Yellow Onion to wok and sauté 30 seconds. Add Spring Onions, Garlic, Ginger and white pieces of Bok choy. Sauté for one minute more. Add Beef, Sauce and Snowpeas in and cook for 1-2 minutes more until the Sauce thickens and the Beef cooks through. Add green pieces of Boychoy and turn off heat. Stir a few more times and serve with Jasmine or Basmati Rice. Garnish with Sesame Seeds.

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